Peppermint Cheesecake

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Peppermint Cheesecake by @Salwaa Smith | Cape Malay Cooking & Other Delights

Wow your family and friends this holiday season with our Peppermint Caramel Cheesecake.

We’ve taken the South African classic peppermint pudding a notch higher by turning it into a delicious cheesecake.

Best of all, my cheesecake can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. My recipe makes a 20cm cheesecake or 20 cheesecake shots.

Cook’s Note: Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, make or bake a cheesecake weeks in advance and freeze it! Here’s how you do it, place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap the slices or whole cheesecake in plastic wrap and place in a resealable plastic bag. Freeze for up to 2 months.Defrost whole cheesecakes in the refrigerator overnight.Individual pieces can be defrosted in the refrigerator or at room temperature for 30 minutes before serving. Perfect if you’re planning on feeding a crowd!

Peppermint Cheesecake

Ingredients Needed:

Biscuits for the base. If you in South Africa you may use Tennis biscuits. You can also use Nice Biscuits, Tea Biscuits, Digestives or any similar type of biscuits.

Butter Caramel

Cream Cheese

Fresh Cream

Peppermint Chocolate

Peppermint Essence

20cm loose bottom tin or 20 shot glasses

Find my recipe here ⤵️

Peppermint Cheesecake

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