I’m well and truly getting into the festive spirit with this delicious and delectable candy cane cheesecake. Now regardless if you have been naughty or nice – this recipe is for you. It’s too good not to share round.
Made using a gluten-free sugar cookie base, topped with fluffy sweet candy cane cheesecake filling and finished with a peppermint cream what’s seriously not to love about this delicious treat?!
I had to literally stop myself from shoving forkfuls of it into my mouth while photographing and then had an extra slice for dessert (after having a large slice for dinner!) It’s Christmas – it’s allowed – don’t judge me. Fancy another candy cane creation – how about my ginger candy cane meringues [Vegan]
This recipe is in collaboration with Masha – showcasing how you can create delicious and different dishes using a piece of equipment you might not think about using. My kitchen is full of gadgets and gizmos that are great at one thing and have been made with one purpose in mind, but if you just add a little bit of chef creativity you can utilise them in unique ways to create something magical.
The Masha was the perfect addition to making a crumble base, cheesecake filling and whipped cream – not bad for something made to mash potatoes… and if you don’t have a Masha, why not add this to your Christmas list this year. The recipe also works well with a hand-whisk, but not as quick, smooth or fun.
CANDY CANE CHEESECAKE WITH A PEPPERMINT CREAM AND SUGAR COOKIE BASE
Time to make: 5 hours, including setting and cooking. Makes: 10 portions.
Sugar Cookie Base
280g gluten-free all-purpose flour
1tsp xanthan gum (don’t include if your flour already has it in)
3/4tsp baking powder
100g granulated sugar
3 heaped tbsp icing sugar
114g softened unsalted butter (plus 2 tbsp butter for later)
1 egg, room temperature (around 50g)
Candy Cane Cheesecake Filling
375 cream cheese
100g caster sugar
250g double cream
100g white chocolate, finely chopped
10 candy canes
250g double cream
Few drops of peppermint flavouring/oil
Few drops of red food colouring
Red, white and green chocolates.
Pre-heat your oven to gas mark 5.
Place your flour, xanthan gum, baking powder, salt, icing and granulated sugar into a large bowl and stir through to combine. Make a little well in the middle of your sugar/flour mixture and crack your egg in. Add your 114g butter and water and use your hands to bring the mixture together.
Once in a ball, place on a sheet of greaseproof paper, place another piece on top and roll out to 1’in thickness.
Place with one sheet of the greaseproof paper on a tray and bake in the oven for 10-15 minutes – until nicely golden brown.
Remove from the oven and transfer to a baking rack to cool completely.
While your cookie base is cooling, make your cheesecake filling.
Blitz 10 candy canes in a blender/coffee grinder until a fine powder (this normally takes one quick burst) and place to one side.
Mix together your cream cheese and your double cream using your Masha with an aerator blade until fully combined. Add in your caster sugar and chocolate. Blend together with the Masha until fully combined. Finally, add in your candy cane powder and blend together one final time. Set to one side.
Clean the aerator blade and then combine your peppermint oil/flavouring with the cream until thick. Split into two bowls and colour one red. Cover and place in the fridge.
Swap the aerator blade for the normal Masha blade and place your cooled cookies into a bowl, roughly broken into pieces to fit. Using the Masha blitz until crumb consistency (this can get a little messy, so I do it in batches in a jug and then transfer to a bowl once at the right texture. You can also do it in a bowl and use your other hand to keep the crumbs from flying everywhere – as the Masha is plastic you won’t risk cutting yourself, but still be careful).
Once all your cookies are at a crumb consistency, place the 2 tbsp of butter in the microwave to melt. Add the melted butter into your crumbs and use the Masha again to coat all the crumbs and combine.
Transfer your buttered crumbs into a cake tin (I prefer a removable top and bottom, so you can see the whole cake, but works just as well in a normal dish) and push down to create a tight crust at the bottom.
Dump your candy cane cheesecake on top of the crumbs and smooth over, filling in all the gaps – until the filling is level.
Place in the fridge to set for around four hours.
Once set, remove from the fridge and transfer your red and white creams into two piping bags. Pipe a nice design on the top, alternating between red and white.
Pop additional candy canes, chocolate and any other toppings you may like on top and enjoy!