Peppermint Nob Cheesecake
Bill Lorenzen uses a treat from Newfoundland to give his cheesecake
that peppermint punch.
½ bag of Newfoundland Purity Peppermint Nobs (crushed in
2 packs (250 grams each) of cream cheese
1 envelope of unflavoured gelatin
½ cup of sugar
½ cup of milk
1 cup of whipped cream
2 chocolate bars (in small pieces)
1 cup of Oreo cookie crumbs
3 tbspn of butter melted
Melt butter, add Oreo crumbs and press in bottom of 9-inch, spring-form
Bake at 350 for 10 mins
Combine cream cheese and sugar and blend well.
Soften gelatin as directed.
Add gelatin, milk and peppermint candy to cream cheese mixture.
Chill until thickened, but not set (about five minutes).
Fold in whipped cream and chocolate pieces.
Pour over crust and chill until firm.
Can be garnished with extra whipped cream combined with the crushed
Lorenzen is originally from the other island, Newfoundland, but
now lives in Stratford. Although the candy he uses in the recipe
is now readily available on the Island, that wasn't always the
case. He used to have to bring it in specially.