Peppermint Chip Icebox Cheesecake

Published April 1, 2005.

Why this recipe works:

We wanted our Peppermint Chip Icebox Cheesecake recipe to have a supple, creamy texture—and great flavor too. We tried all manner of recipes, including those that relied on the stiffening power of Cool Whip, and found it was best to stick to the tried-and-true combination of heavy cream and… read more

We wanted our Peppermint Chip Icebox Cheesecake recipe to have a supple, creamy texture—and great flavor too. We tried all manner of recipes, including those that relied on the stiffening power of Cool Whip, and found it was best to stick to the tried-and-true combination of heavy cream and cream cheese thickened with gelatin. Allowing the gelatin to hydrate in a portion of the cream, then bringing it to a boil in the microwave fully activated its thickening power. We whipped the heavy cream and cream cheese smooth before adding the cream and gelatin mixture to ensure the most thorough dispersal of the gelatin. Crème de menthe added a minty flavor to the tangy cream cheese, while a moderate amount of sugar kept the filling light. Our crumb crust couldn’t be easier to make—we combined crushed Oreo mint cookies with a little butter to bind them, then used a measuring cup or flat-bottomed glass to pack the crumbs into the springform pan.

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Serves 12

Don't rush the softening of the cream cheese. If microwaved, the cream cheese will cook slightly and eventually cause the entire cheesecake mixture to break. To speed up the process, cut the cream cheese into chunks and let it stand at room temperature for at least half an hour. When the cream cheese is no longer cold and gives easily under pressure, it's ready to use. To make the crust for this cheesecake, place 16 Double Delight Oreo Mint 'n Creme cookies in a food processor or blender and pulse until ground.

Ingredients

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