Julie should know better than to let me post a cooking club recipe. Although this was my recipe, she made it for cooking club. And Juan Daniels (click here for a picture) was my first official boyfriend. And like the title implies- he wasn't white. He was a full-blooded African- American and he was a good kisser. But then again he was my first, so I had nothing to compare him against. But besides his race, he had nothing to do with this recipe. So let's get to that:
Crust:
14-16 Oreo cookies, crushed- mint are especially good.
2 TBS. melted butter
Crush Oreo cookies and whirl through a food processor until they are ground fine. Add melted butter and process until crumbs stick together. Press firmly into the bottom of prepared cake pan. Set aside until filling is ready.
*When I gave this recipe to Julie, I forgot to include the crust so she just made a graham cracker crust to go with it and it was great. So that would work too.
Filling:
12 oz. (about 2 1/4 cups) white chocolate, chopped
1 cup heavy cream
3 8 oz. packages of cream cheese at room temperature
1/4 cup powdered sugar
1 tsp. peppermint extract
3-4 drops red food coloring
Coat an 8 or 9 inch spring form pan with nonstick spray and line pan with parchment or wax paper. Set aside. (You could probably just make this in a regular pie pan as well. I just wanted an excuse to buy a springform pan.) In a sauce pan over medium heat, combine white chocolate and cream; stirring constantly until melted and smooth. Remove from heat and refrigerate until cool. In a large bowl, beat cream cheese until smooth. Add powdered sugar and peppermint extract. Beat until well blended. Add the white chocolate mixture and the red food coloring. Beat until mixture is light and fluffy, 3-4 minutes. Pour filling into the crust, smoothing the top. Cover with foil and refrigerate overnight or for up to 3 days.
When ready to serve, release the spring form and sprinkle with crushed peppermint candy. Top with whipped cream.
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