Irish Cream Cheesecake
You don’t need to be Irish to enjoy this
delicious dessert. It is the perfect ending to any meal.
|
Ingredients |
|
2 cups |
vanilla wafer crumbs or graham wafer crumbs |
500 mL |
|
½ cup |
unsweetened cocoa powder |
125 mL |
|
¼ cup |
icing sugar |
50 mL |
|
½ cup |
butter |
125 mL |
|
2 pkgs |
cream cheese, softened |
500 g |
|
1 ¼ cups |
sugar |
300 mL |
|
2 Tbsp |
unsweetened cocoa powder |
30 mL |
|
2 tsp |
vanilla extract |
10 mL |
|
4 |
eggs |
4 |
|
1 ¼ cups |
table cream |
300 mL |
|
1/3 cup |
Irish Whiskey, Irish Cream liqueur or dark rum |
75 mL |
|
|
melted chocolate (white or dark) |
|
|
|
fresh mint leaves (garnish) |
|
| Directions |
|
Combine wafer crumbs, ½ cup (125 mL)
cocoa, icing sugar and butter. Press over bottom and 2 inches
(5 cm) up the sides of a 9-inch (23 cm) springform pan; set
aside. Beat cream cheese until smooth in a large bowl.
Gradually beat in granulated sugar, 2 Tbsp (30 mL) cocoa and
vanilla extract. Add eggs, one at a time, beating well after
each addition. Stir in cream and whiskey. Pour into prepared
crust; set on jellyroll pan or baking pan. Bake in preheated
375°F (190°C) oven 50 to 55 minutes. Cool then chill. Drizzle
melted chocolate over surface of cake. Garnish with fresh mint
leaves if desired. |
|
Nutrient Content |
|
Per Serving: Energy: 461.5 Kcal ·
Carbohydrate: 39.6 g · Protein: 8.0 g· Fat (Total): 30.3 g
· Calcium: 79.7 mg |
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