Cheesecake Success Tips
Cracks and falls are natural to
cheesecakes, but the problem, say some bakers, can be reduced by cooling
cheesecakes slowly in the oven with the door open two to three hours or until
the oven reaches room temperature. |
|
Junior Mint Cheesecake
Crust:
2 C. graham cracker crumbs
1/4 C. sugar
6 T. melted butter
Filling:
6 oz. Junior Mints
3 (8 oz) packages cream cheese, softened
2/3 C. sugar
3 eggs
1 t. vanilla
1/2 t. peppermint extract
Combine cracker crumbs, sugar and melted butter. Press in bottom and sides of 9
inch springform pan. Place junior mints in freezer.
Preheat oven to 350°F. With electric mixer or in a food processor; combine cream
cheese and sugar until smooth. Add eggs, one at a time, beating well after each
addition. Stir in vanilla and peppermint extract. Pour into crust. Chop junior
mints and sprinkle onto cheesecake.
Bake 40-45 minutes or until just set. Cool on wire rack, then chill several
hours or overnight.
Makes about 8 servings.
|
|
