candy canes - I used 14-16 mini ones for decorating around the cheesecake, and then 6 larger ones which need to be crushed into shards
edible silver balls and white balls
Instructions
Grease and line a loose bottomed tin (8 inch)
Place the biscuits and the 100g of butter biscuits in a food processor and blitz Ito crumbs.
Pour the buttery biscuit mixture into the bottom of your tin and press down to make your base
Leave to one side
Place the cream, cream cheese and mascarpone into a food processor or large bowl and beat together until it thickens. You don't want it stiff - just thick and creamy with some movement
Stir through the melted chocolate along with the peppermint essence
Pour it all into your biscuit based lined tin and smooth over the top
Cover with foil and place in the fridge for at least 4 hours.
*meanwhile make your decorations*
Melt all but 50g of the white chocolate and pour into piping bag
Using a cookie cutter or with a freehand, draw some star shapes onto some greaseproof paper.
Now pipe on some chocolate ad using a knife, spread it into the drawn shapes
Scatter some of the crushed candy canes onto each star. I made 6 but you can make as many as you like in as many sizes as you desire.
Place them in the fridge for at least 30 minutes to set
*Assembling your cheesecake*
Carefully remove it from your tin and place on to serving plate/stand
Melt the remaining 50g of white chocolate
Hang the mini candy canes around the sides of the cheesecake
Drizzle the white chocolate over the top of the cheesecake and top with some crushed candy cane sticks , ad the white and silver balls
Then add your homemade chocolate stars and your cheesecake is ready to serve
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/12/candy-cane-white-chocolate-cheesecake.html