It doesn’t have to be Thanksgiving time, for me to enjoy a delicious Cheesecake !
White chocolate cheesecake swirled with chunks of chocolate peppermint bark, topped with white chocolate mousse and finished with chopped peppermint. Available after Thanksgiving, through the holidays, at the Cheesecake Factory.
If I lived in the U.S.A. I would be a regular visitor to a Cheesecake Factory store. The Adam’s Peanut Butter Cup Fudge Ripple Cheesecake sounds and looks divine.
Now, if unlike me, you have the patience and the expertise to follow a recipe, to make this glorious dessert, head over to Rachel’s Place to get her recipe.
Rachel has sampled the Cheesecake Factory’s version and come up with her own recipe.
Here Down Under, in Australia, we have the Cheesecake Shop franchises, and I love their Continental Choc Chip Cheesecake and their Jamaican Chocolate Baked Cheesecake (among several others), but there is no White Chocolate Peppermint Bark Cheesecake.
Rachel’s recipe includes how to make the peppermint bark, and looks way too complicated for me, but – you never know !