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Irish Cream CheesecakeCrust:
2 cups finely ground chocolate wafer crumbs (about 36) 2 3/4-inch diameter cookies
1/4 cup granulated sugar
6 tablespoons butter, melted
Filling:
36 ounces of cream cheese, softened
1 2/3 cups granulated sugar
5 eggs
1 1/2 cups Irish Cream liqueur
1 tablespoon vanilla extract
1 cup (6 ounces) semi-sweet chocolate chips
Topping:
1 cup whipping cream
2 tablespoons granulated sugar
1/2 cup (3 ounces) semi-sweet cholocate chips, melted
Chocolate curls:
2 cups (12 ounces) semi-sweet chocolate chips
1. Preheat oven to 325 degrees.
2. For crust, combine crumbs and sugar in a large bowl. Add butter, stirring until mixture resembles coarse meal. Press into bottom and up 1 inch of a greased 9-inch springform pan. Bake 7-10 minutes.
2. For filling, beat cream cheese until smooth. Add sugar and eggs, beating until fluffy. Add liqueur and vanilla, mixing well. Sprinkle chocolate chips over crust. Spoon filling over chocolate chips. Bake 1 hour and 20 minutes to 1 1/2 hours or until center is set. Cool completely in pan.
3. For topping, beat cream and sugar in a large chilled bowl until stiff. Continue to beat while slowly adding chocolate. Spread mixture over cooled cake.
4. For chocolate curls, melt chocolate over low heat. Pour into a baking sheet. Let stand at room temperature until set, but not firm. Pull cheese plane across chocolate surface. Remelt and cool chocolate as necessary. Arrange on cake. Refrigerate until ready to use. Yield: 16 servings.
Mary Hobson, 7 Hilltop Road, Greenville
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