Get it? Fans of Woody Harrelson, Wesley Snipes, and/or the game of basketball know what I'm talkin' about.
White chocolate and mint is a pairing I've done often--it's one of my favorites. I've brought it back again, this time in the form of cheesecake. The mint flavoring is so bright and refreshing, it really does a lot to lighten up the rich, creamy decadence that is white chocolate cheesecake. The green swirl on top is just for fun.
In case you were wondering, my favorite thing about that movie other than all the awesome basketball being played was the attire. God bless the early 90s.
Mint White Chocolate Cheesecake
- 7 whole graham crackers, crushed
- 4 (8 ounce) packages cream cheese, softened
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 5-6 drops green food coloring, optional
- 4 eggs, lightly beaten
- 2 egg yolks, lightly beaten
- 8 ounces white baking chocolate, melted and cooled
Preheat oven to 350 degrees F.
Make the crust: In a small bowl, combine cracker crumbs and sugar. Then, stir in butter.
Press onto the bottom and about 1 inch up the sides of a greased 9- or 10-inch springform pan.
Bake 8 minutes, and then remove from the oven and cool completely.
Make the cheesecake: In a large bowl, beat the cream cheese and sugar until very well blended, about 5 minutes.
Beat in the flour and extracts until well blended.
Add eggs and yolks. Beat on low speed just until combined.
Stir in white chocolate and pour filling over crust.
Add drops of food coloring along the top of the batter and swirl with a toothpick, if desired.
Wrap pan in 3 layers of aluminum foil and place it inside another pan with high sides.
Put the pan in the oven, and then add water to the larger pan so that it reaches about halfway up the sides of the springform pan.
Bake for 45-50 minutes (longer for 9-inch pan) or until center is just set.
Turn the oven off and leave the cheesecake inside for another hour.
Remove the pan from the oven and cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer, and then refrigerate at least 4 hours, preferably overnight, before removing from pan.