I don’t really suffer from FOMO (the fear of missing out) but when two of you favourite food writers, The Kate Tin and Bibby’s Kitchen make cheesecake in their Instant Pots, I have to do the same. And as it is Heritage Day also known as Braai Day in South Africa tomorrow, I decided to make a Peppermint Crisp Cheesecake.

Peppermint Crisp Cheesecake

Peppermint Crisp is a popular chocolate bar in South Africa and the Peppermint Crisp Tart is an age-old classic dessert that everyone seems to love and never grow tired of. It’s not fancy at all, and basically just whipped cream mixed with a tin of caramel treat (dulce de leche), spooned over a tennis biscuit base and topped with crushed peppermint crisp.

Peppermint Crisp Cheesecake

A while ago the manufacturers of Peppermint Crisp announced that they would discontinue one of the sizes the chocolate comes in. Only for it to become a rumour that the chocolate would be discontinued which created a storm on social media of upset citizens asking how are they supposed to make the tarts now.

Peppermint Crisp Cheesecake

There is a bit of a disclaimer with this recipe in that you do need an Instant Pot and that you need an 18cm loose-bottomed cake tin that will fit onto the trivet that fits into the Instant Pot, meaning you can take out easily once cooked. I only have a 20cm loose-bottomed cake tin which still fits but the handles of the trivet can not stand up so the cake tin was on top of the trivet with its arms folded below. This meant I had to use two forks down the sides between the cake tin and the pot to maneuver it out without the cake tin falling over. One near miss but the cheesecake and I both managed to survive.

This peppermint crisp cheesecake is a classic cheesecake mix, the base is tennis biscuits as you would have with the tart and the topping has all the classic flavours of caramel and peppermint crisp. I whisked together a tin of caramel (dulce de leche) and creme fraiche with some lemon juice to cut the richness just a tad. The cheesecake should have a slight wobble once the cooking time is over. It will firm up and set as it cools down.

Peppermint Crisp Cheesecake

It looks delicious, it tastes pretty fantastic and has all the flavours of a classic South African peppermint crisp tart, so a job well done I think.

I hope you enjoy this recipe for Peppermint Crisp Cheesecake. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

In other news, I am delighted to introduce the Heinstirred Greeting Cards Range. Inspired by fusing food and nature, distinctive images were photographed and set in original heart-shaped designs. Click here for all the details of the range now available.

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Peppermint Crisp Cheesecake

Ingredients

  • Base
  • 200g tennis biscuits
  • 70g butter, melted
  • Filling
  • 250g full fat cream cheese at room temperature
  • 250g ricotta at room temperature
  • 90g fine demerara sugar or castor sugar
  • 2 eggs plus 1 egg yolk
  • 20ml corn flour
  • 15ml lemon juice
  • 5ml vanilla extract
  • 2.5ml salt
  • finely grated zest of 1 lemon
  • 1 tin caramel treat
  • 125ml creme fraiche
  • 10ml lemon juice
  • good pinch of salt
  • 1 large slab Peppermint Crisp, crushed into small pieces

Instructions

  1. Grease an 18cm loose-bottomed cake tin and line with baking paper
  2. Wrap the outside of the tin with foil to ensure it is water-tight
  3. Place the biscuits in a processor. and blitz until fine
  4. Add the melted butter and pulse to combine
  5. Tip the biscuit mixture into the tin and press firmly over the base using the bottom of a glass to spread the base evenly
  6. Place in the freezer while making the filling
  7. Place all the filling ingredients in a food processor and process until smooth
  8. Pour the filling into the biscuit-lined tin
  9. Pour 250ml (1 cup) water into the Instant Pot
  10. Place the trivet on the base and lower the cake tin carefully onto the trivet.
  11. Close the lid and select the Pressure Cook program on High pressure and set the timer for 30 minutes
  12. Once the cooking time is up, use the natural pressure release method for 10 minutes and then turn the Steam Release handle towards you to release any remaining steam
  13. The cheesecake should have a slight wobble in the middle
  14. Lift the cheesecake out and place on a wire rack
  15. Cool to room temperature then place in the fridge for several hours to set
  16. Place the caramel treat, creme fraiche, lemon juice and salt in a bowl and beat until smooth and thick
  17. Gently spoon on top of the cheesecake and spread to cover the top
  18. Sprinkle with the crushed peppermint crisp and serve with any left over caramel mixture
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Here are a few more twists on Peppermint Crisp Tart I have made over the years

Peppermint Crisp Ice Cream Cake

Peppermint Ice Cream Cake

Peppermint Crisp Parfait

Vegan Choc Mint Tart (Raw)

Vegan Choc Mint Tart (Raw)

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Introducing the Heinstirred Greeting Cards Range

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