9th July 2010

Source: sweettoothgirl

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OMG - I think I have to try this… but it’s still too warm for me to even think about turning on my oven. sweettoothgirl: Chocolate-Irish Cream Cheesecake Cook Time: 50 mins / Servings: 16 This rich, creamy cheesecake makes an impressive dessert for a dinner party, and can be made up to a day in advance. The chocolate wafer crust is a perfect match for the bittersweet chocolate filling, that’s been spiced up with cinnamon and Irish cream liqueur. It’s dark color also makes for a dramatic presentation. Serve it alongside a cup of Irish cream flavored coffee if you like. Ingredients: 1-1/2 cups finely crushed chocolate wafers (about 18 cookies)* 6 tablespoons butter, melted* 1/2 teaspoon ground cinnamon 3 8-ounce packages cream cheese, softened 1 8-ounce carton dairy sour cream 1 cup sugar 1 8-ounce package semisweet chocolate, melted and cooled 3 eggs 1/2 cup Irish cream liqueur 2 tablespoons whipping cream or milk 2 teaspoons vanilla Directions: Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the sides of a 9- or 10-inch springform pan. Set aside. For filling: in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.

OMG - I think I have to try this… but it’s still too warm for me to even think about turning on my oven.

sweettoothgirl:

Chocolate-Irish Cream Cheesecake

Cook Time: 50 mins / Servings: 16

This rich, creamy cheesecake makes an impressive dessert for a dinner party, and can be made up to a day in advance. The chocolate wafer crust is a perfect match for the bittersweet chocolate filling, that’s been spiced up with cinnamon and Irish cream liqueur. It’s dark color also makes for a dramatic presentation. Serve it alongside a cup of Irish cream flavored coffee if you like.

Ingredients:

  • 1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*
  • 6 tablespoons butter, melted*
  • 1/2 teaspoon ground cinnamon
  • 3 8-ounce packages cream cheese, softened
  • 1 8-ounce carton dairy sour cream
  • 1 cup sugar
  • 1 8-ounce package semisweet chocolate, melted and cooled
  • 3 eggs
  • 1/2 cup Irish cream liqueur
  • 2 tablespoons whipping cream or milk
  • 2 teaspoons vanilla

Directions:

  1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the sides of a 9- or 10-inch springform pan. Set aside.
  2. For filling: in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.
  3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.
  4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.
  5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.
Reblogged from Have a Sweet Tooth?
Tags: cheescake chocolate
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