Peppermint Cheesecake

Steps

1. Heat the oven to 350°F. Wrap the outside of a 9-inch springform pan in two layers of heavy-duty foil, and put a kettle of water on to boil.
2. Mix the cookie crumbs and melted butter and press them firmly into the bottom of the pan. Bake 10 minutes, then set aside and lower the oven to 325°F.
3. Beat the cream cheese on medium-low until completely smooth, about 2 minutes. Add the sugar, flour and salt and beat until creamy, scraping the bowl.
4. On low speed, mix in the sour cream, peppermint extract and vanilla. Add the eggs one at a time, mixing just until each is blended in.
5. Pour in the filling, smooth the top and set the springform inside a large roasting pan. Slide both into the oven and add hot water from the kettle until it reaches 1 inch up the sides.
6. Bake 65 to 75 minutes, until the outer ring looks firm and the middle jiggles slightly when you nudge the pan. The center should read about 150°F on an instant-read thermometer.
7. Turn off the oven, crack the door and leave the cheesecake inside for 1 hour. Lift it out of the water, peel off the foil and slide a thin knife around the inside of the ring.
8. Cool on a rack for 1 hour, then cover and refrigerate at least 6 hours or overnight.
9. For the topping, heat the cream until steaming and pour it over the white chocolate. Let it sit 2 minutes, stir until smooth, then cool about 10 minutes until slightly thickened.
10. Pour the white chocolate over the chilled cheesecake, still in its pan, and spread it to the edges. Chill until set, about 30 minutes.
11. Remove the pan ring. Scatter the crushed candy canes over the top just before serving so they stay crunchy.

Good to know

• Bake the cheesecake up to 3 days ahead and keep it covered in the fridge. Add the white chocolate topping up to a day before serving.
• Crush the candy canes and add them at the last minute. In the fridge they turn sticky and bleed into the topping.
• To freeze, wrap the plain chilled cheesecake well and freeze for up to 1 month. Thaw overnight in the fridge before topping.
• Prefer dark chocolate? Use 6 ounces chopped semisweet chocolate with 1/2 cup heavy cream for the topping.