Title: Irish Cream and Chocolate Cheesecake
Categories: Cake Dessert Candy Beverages
Yield: 6 Servings
| 1 2/3 | c | Crushed chocolate wafers (200 gr package) 1/3 cup butter, me |
| FILLING |
| 2 | | Envelopes unflavored gelatin |
| 1/4 | ts | Salt |
| 1 | tb | Instant coffee granules |
| 2 | c | Milk |
| 4 | | Eggs, separated |
| 1/3 | c | Irish Cream liquer |
| 1 | lb | Cream cheese |
| 1/2 | c | Granulated sugar |
| 4 | oz | Semisweet chocolate |
This can be made a day ahead, and it freezes well too. CRUST; In bowl,
combine wafers and butter. Press into 13 x 9 inch glass baking dish.
Refrigerate. FILLING; In saucepan, cook gelatin, salt, coffee and milk,
stirring constantly, over medium heat until hot and coffee is dissolved.
Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg
mixture back into saucepan. Cook, stirring frequently, until mixture
thickens slightly, 4 - 5 minutes. Remove from heat and add liqueur. Using
electric mixer or food processor, blend cream cheese and 1/4 cup of the
sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill,
stirring occasionally, until consistency of raw egg whites, about 1 - 1-1/2
hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool.
Beat egg whites until soft peaks form. Gradually add remaing sugar and beat
until stiff peaks form. Gently fold egg whites into coffee mixture.
Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate.
Using large spoon, alternately spoon two mixtures over chocolate crust. Use
knife to swirl chocolate through