BETTY KAISER
Dear Readers, if you’re hosting Christmas dinner, you know that this is the week to get your act together: clean the house, plan that menu, make your lists, decide on the table settings and put together a timeline for cooking the big meal. Yours is a big job. So I hope that you have designated side dishes for others to prepare.
Now, if you’re going to be a guest at someone’s dinner table and have been assigned dessert — you also have to get your act together. Your job is to put a glorious exclamation point at the end of the meal. Depending on the family tradition, you may already know what you’re going to bring: usually apple, pumpkin or pecan pie.
Well, today I’m here to add something new to the mix. I found this fabulous “Southern Living” recipe for a layered peppermint cheesecake. Three layers of moist white cake are layered with a peppermint cream cheese filling and frosted with a white chocolate whipped cream frosting and crushed peppermints. Oh, yum.
Now, this recipe is a bit time-consuming. So I’m going to help you out with a shopping list and some suggestions: First, this is a three -layer cake. Buy, beg or borrow three (3) 8-inch cake pans. Sure, if you only have two pans you can cut three layers but it’s just not the same.
Next, this cake must be made a couple of days in advance or you will go crazy on Christmas day. The first part of the recipe calls for baking the cheesecake filling in two (2) of the foil covered 8-inch cake pans, let them cool and then freeze. Remove them from the pans, cover with plastic wrap and return to freezer.
Then, make the cake layers and cover them until ready to assemble. Set aside all the frosting ingredients so you can easily whip the cream and assemble the cake Christmas morning. Remember to remove the cream cheese layers from the freezer about 45-min. or so before assembling. You don’t want to be eating a frozen filling.
Now, you’ll probably already have the basic ingredients on hand. Here are some additional items that you will need: (3) packages cream cheese, (2) containers sour cream, peppermint extract, hard peppermint candies, 1-pkg white cake mix, white chocolate morsels, white chocolate for garnish and whipping cream.
Well, I have to tell you that I’m exhausted just reading this. So if you’re already overwhelmed with Christmas preparations, save this recipe for Valentine’s Day or some other time. It will be great for any special occasion. Enjoy—and have a Merry Christmas!
LAYERED PEPPERMINT CHEESECAKE
Peppermint Cheesecake Layers:
3 (8-oz.) packages cream cheese, softened
1/2 cup sugar
2 tablespoons unsalted butter, softened
3 large eggs
1 tablespoon all-purpose flour
1 1/2 cups sour cream
2 teaspoons vanilla extract
1/4 teaspoon peppermint extract
2/3 cup crushed hard peppermint candies
Sour Cream Cake Layers:
1 (18.25-oz.) package white cake mix
2 large eggs
1 (8-oz.) container sour cream
1/3 cup vegetable oil
White Chocolate Mousse Frosting:
2/3 cup sugar
1 cup white chocolate morsels
2 cups whipping cream
2 teaspoons vanilla extract
Garnishes: White chocolate curls, peppermint candies
Preparation
1. Prepare Peppermint Cheesecake Layers: Preheat oven to 325°. Line bottom and sides of 2 (8-inch) round cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Beat cream cheese, 1/2 cup sugar, and 2 Tbsp. butter at medium speed with an electric mixer 1 to 2 minutes or until creamy and smooth. Add 3 eggs, l at a time, beating until blended after each addition. Add flour and next 3 ingredients, beating until blended. Fold in candies. Pour batter into prepared pans. Place cake pans in a large pan; add water to pan to depth of 1 inch.
2. Bake at 325° for 25 minutes or until set. Remove from oven to wire racks; cool completely in pans (about 1 hour). Cover cheesecakes (do not remove from pans), and freeze 4 to 6 hours or until frozen solid. Lift frozen cheesecakes from pans, using foil sides as handles. Gently remove foil from cheesecakes. Wrap in plastic wrap, and return to freezer until ready to assemble cake.
3. Prepare Sour Cream Cake Layers: Preheat oven to 350°. Beat cake mix, next 3 ingredients, and 1/2 cup water at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
5. Prepare White Chocolate Mousse Frosting: Cook 2/3 cup sugar and 1/4 cup water in a small saucepan over medium-low heat, stirring often, 3 to 4 minutes or until sugar is dissolved. Add morsels; cook, stirring constantly, 2 to 3 minutes or until chocolate is melted and smooth. Remove from heat. Cool to room temperature (about 30 minutes), whisking occasionally.
6. Beat cream and 2 tsp. vanilla at high speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gradually fold white chocolate mixture into whipped cream mixture, folding until mixture reaches spreading consistency.
7. Assemble Cake: Place 1 cake layer on a cake stand or plate. Top with 1 frozen cheesecake layer. Top with second cake layer and remaining cheesecake layer. Top with remaining cake layer. Spread top and sides of cake with frosting. Chill until ready to serve. Garnish.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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