- Yields: 10
Ingredients
Base
- 3/4 cup (175mL) GAY LEA - Unsalted Butter, softened
- 1/2 cup (125mL) granulated sugar
- 1 1/4 cups (300mL) all purpose flour
- 1/3 cup (75mL) unsweetened cocoa powder, sifted
- 1/2 tsp (2mL) salt
Filling
- 1 cup (250mL) GAY LEA - Gold Premium Sour Cream
- 1 pkg (250g) cream cheese, plain brick style, softened
- 1/2 cup (125mL) granulated sugar
- 1/2 tsp (2mL) peppermint extract
- 2 eggs
Glaze
- 3/4 cups (175mL) semisweet chocolate chips
- 3/4 tbsp (45mL) corn syrup
- 2 tbsp (30mL) GAY LEA - Unsalted Butter
- candy canes, optional
Instructions
Base
- Preheat oven to 325°F (160°C).
- Grease a 9-inch (25 cm) springform pan lightly.
- Beat butter with sugar until fluffy.
- Stir flour with cocoa and salt.
- Add to butter mixture and mix until dough comes together.
- Press dough into the bottom of the prepared pan.
- Bake for 20 minutes.
Filling
- Beat cream cheese with sour cream, sugar and extract until very smooth.
- With mixer on low, mix in eggs, just until combined.
- Pour over prepared crust.
- Bake for 30 to 35 minutes or until just jiggly in centre.
- Run a thin knife around the edges of the cake.
- Cool to room temperature.
Glaze
- In a small bowl set over simmering water, melt chocolate chips with corn syrup and butter until smooth.
- Spread evenly over cooled cheesecake.
- Sprinkle with crushed candy canes (if using).
- Chill for at least 4 hours before removing the ring and slicing into wedges.
Tips:
- Alternate Garnish: Omit the candy canes and drizzle the chocolate layer with a little melted white chocolate blended with a drop or two of peppermint extract.
- Variation: Omit the candy cane topping, use vanilla extract instead of peppermint extract and add 1 tbsp (15 mL) finely grated orange zest to the filling for an orange chocolate cheesecake bar.
- Perfect Slices: Use the foil to lift the dessert onto a cutting board. Use a large chef's knife and wipe between slices with a warm, wet kitchen towel.
