Chef G's Chocolate Candy Cane Italian Cheesecake
Serves 24 or more
Crust:
2 1/2 cups chocolate graham cracker crumbs
3 generous T candy cane crumbs
10 T butter, melted
Mix and press crust ingredients in a 13 x 9 inch oblong glass dish. Set aside.
Preheat oven to 325.
Cheesecake:
1 lb whole milk ricotta
8 oz mascarpone cheese
8 oz cream cheese
1/2 cup vanilla sugar
6 large eggs
1 tsp peppermint extract
Pinch sea salt
4 T candy cane crumbs
5 oz dark chocolate, melted
Whip ricotta in mixing bowl until smooth and creamy. Add mascarpone and whip until well blended. Do the same with the cream cheese. Add the sugar and cream well. Then add the eggs one at a time, until each has been fully incorporated. This will give you a velvety smooth cake. Stir in the peppermint extract and sea salt.
Pour mixture into the crust and sprinkle the candy cane crumbs on top. Swirl the melted chocolate on top as well, and barely blend them into the batter with the tip of a butter knife that has been sitting in warm water. This will create a marbled look in the finished cake.
Bake in oven until cake is set and golden on top and surface is just barely beginning to show cracks--about one hour or less. Remember, if using a glass dish, the cake will continue to cook for awhile outside the oven.
Set aside to cool until room temp and then put in refrigerator, over night or longer. When cold and firm, spread the following on top. It is suggested you make this topping right before using it, as it will be at its best spreadability. It will harden in the refrigerator.
Topping:
4 oz dark chocolate, melted and warm--let cool down for awhile
8 oz mascarpone cheese, room temp
Blend the cheese into the chocolate, a few spoonfuls at a time, until all is incorporated. Spread or decorate (using a pastry bag & tips) the top of the cold cake and sprinkle with a light snow of candy cane crumbs. Place in refrigerator for at least 1/2 hour before serving.
Serve with coffee, tea, cocoa...or with Holiday Spirits!
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