Peppermint Cheesecake

Jacqueline Thompson

This cake is made with ricotta cheese which is lower in fat than cream cheese.

Ingredients for crust:

1 1⁄2 vanilla wafer crumbs
3 T melted butter

Ingredients for filling:

2 containers (15 oz each) ricotta cheese
1⁄2 c sugar
1⁄2 c half and half
1⁄4 c flour
1 t vanilla
1⁄4 t salt
3 eggs
16 peppermint candies (1⁄2 c crushed pieces)
Fresh mint leaves (optional)

Instructions for crust:

Lightly grease sides of 8 or 9 inch springform pan. Combine crust ingredients, mixing well.
Press evenly over bottom of pan. Chill while preparing filling.

Instructions for filling:

In bowl of electric mixer, combine ricotta, sugar, half and half, flour, vanilla, and salt; blend until
smooth. Add eggs, one at a time; blend until smooth. Place candies in heavy plastic bag; crush
with meat mallet or hammer. Reserve 1⁄4 c larger pieces for garnish; stir remaining crushed
candies into batter. Pour batter over crust.

Bake at 350 degrees for 1 hour or until center is just set. Turn off oven; cool in oven with door
propped open for 30 minutes. Remove to wire cooling rack; loosen cake from rim of pan with
metal spatula. Cool completely; chill at least 4 hours. Immediately before serving, garnish cake
around top edge with reserved crushed candies, and mint leaves (if desired).

Makes 8 servings.