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Candy Cane Cheesecake

Servings 12

Ingredients

For the oreo base

  • 300 g Oreos
  • 100 g Butter or baking spread melted

For the cheesecake

  • 750 g Full fat cream cheese
  • 200 g Icing sugar
  • 2 tsp Peppermint extract
  • 300 ml Double cream

For decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g White chocolate
  • 1 Candy cane
  • Candy cane (or red and white) sprinkles

Instructions

  1. To make the oreo base, whizz the oreos into crumbs using a food processor. Or put them in a bowl and bash them up with a rolling pin

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin (you do not need to line the tin). Put it in the fridge for 30 minutes

  3. For the cheesecake filling, use an electric hand whisk or a stand mixer with a whisk attachment to mix together the cream cheese, icing sugar and peppermint extract

  4. Once it is smooth with no lumps, I add the double cream and whisk until it is very thick. You want it to be thick enough so that you have to shake or tap the spoon to get the mixture to drop off

  5. Smooth the mixture into the tin on top of the oreo base, then put it in the fridge overnight or for 5-6 hours to set

  6. To decorate, melt the white chocolate in a glass bowl in the microwave. Start with a 30 second blast, stir it, then do 10 second blasts stirring in between each one until it's melted. Pour into a small piping bag, snip a little bit off the end and pipe it all over the cheesecake

  7. Whip up the double cream with the icing sugar and vanilla, either by hand or with an electric whisk. Put it into a piping bag fitted with a nozzle (I used a Wilton 2D) and pipe it all around the edges of the cheesecake

  8. Crush up a candy cane (I bashed mine in a bowl with a rolling pin) and sprinkle it over the cream, then add candy cane or red and white sprinkles in the middle

  9. Keep refrigerated until ready to serve, it will last for 3 days in the fridge