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Grandma's Peppermint Cheesecake
SUBMITTED BY: Unknown
Sponge Cake Layer
½ cup cake flour, sifted
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs, separated
1/3 plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
3 drops pure peppermint extract
3 tablespoons butter, melted
¼ teaspoon creams of tartar
Preheat oven to 350 degrees. Butter, or spray with butter flavored cooking spray, a 9-inch spring form pan. Set aside. Sift cake flour, baking powder, and salt together in a medium-sized bowl and set aside.
In the mixing bowl of an electric mixer beat egg yolks together until pale—about 3 minutes. With mixer still running, slowly add 1/3 cup sugar and continue beating until mixture is thick and light—yellow ribbons form in the bowl—5 minutes or more. Beat in vanilla and peppermint extracts.
Sift the flour mixture over the batter and fold in by hand until no more white flecks appear.
Blend in the butter.
Using a clean bowl with clean dry beaters, beat the egg whites and cream of tartar together on high until frothy. Slowly add the remaining 2 tablespoons sugar and continue beating until stiff peaks form. Stir about 1/3 of whites into the batter, and then gently fold in the remaining whites.
Spoon batter into prepared pan. Bake sponge cake layer until the center of the cake springs back when lightly touched, only about 10 minutes—watch this cake carefully. Let the cake cool in the pan on a wire rack while you prepare the cheesecake filling. Do not remove from the pan.
Peppermint Cheesecake Filling
32 ounces cream cheese
1 2/3 cups sugar
¼ cup cornstarch
1 tablespoon pure vanilla extract
1 teaspoon pure peppermint extract
2 large eggs
¾ cup heaving whipping cream
6 peppermint candy canes, finely chopped or crumbed
Preheat oven to 350 degrees. Wrap the outside and bottom of spring form pan with sponge cake layer in a double layer of aluminum foil. Set aside.
In the mixing bowl of a standing mixer with a paddle attachment combine cream cheese, 1/3 cup sugar, and cornstarch. On medium speed beat until creamy for about 3 minutes. Add remaining 1 1/3 cups of sugar. Beat in vanilla and peppermint extracts. Add eggs, one at a time, beating until incorporated with cream cheese mixture. Blend in heavy cream just until mixed into filling. Do not over mix.
With mixer on low add chopped candy canes. Mix only until incorporated. You may fold in candy canes by hand. Gently pour cheesecake filling on top of the cooled sponge cake layer.
Set spring form pan inside a larger baking or roasting pan and place in oven. Slowly pour hot water halfway up the side of the spring form pan. Bake for 60 minutes or until the center is almost set.
Cool on wire rack completely before refrigerating at least 6 hours or overnight. Run knife around edge of pan to loosen. Serve on a decorative holiday plate and top with peppermint candies or holly leaves and a candy cane.