| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Irish |
Pie |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Graham cracker crumbs |
| 1/4 |
c |
Sugar |
| 6 |
tb |
Butter; melted |
| 2 1/4 |
lb |
Cream cheese; room temperature |
| 1 2/3 |
c |
Sugar |
| 5 |
|
Eggs; room temperature |
| 1 |
c |
Baileys irish cream |
| 1 |
tb |
Vanilla extract |
| 1 |
c |
Semisweet chocolate chips |
| 1 |
c |
Chilled whipping cream |
| 2 |
tb |
Sugar |
| 1 |
ts |
Instant coffee powder |
|
|
Chocolate curls |
INSTRUCTIONS
CRUST
FILLING
COFFEE CREAM
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
For crust: Preheat oven to 325F. Coat 9" diameter springform pan with
nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in
butter. Press mixture into bottom and 1" up sides of pan. Bake until light
brown, about 7 minutes. Maintain oven temperature at 325F.
For filling: Using electric mixer, beat cream cheese until smooth.
Gradually mix in sugar. Beat eggs in one at a time. Blend in Baileys and
vanilla.
Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle
with remaining chocolate chips. Bake cake until puffed, springy in center
and golden brown, about 1 hour 20 minutes. Cool cake completely.
For cream: Beat cream, sugar, and coffee powder until peaks form. Spread
mixture over cooled cake.
Garnish cake with chocolate curls.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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