| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Irish |
Coffee |
12 |
Servings |
INGREDIENTS
| 6 |
|
Graham crackers; (whole) |
| 1/4 |
c |
Unsalted butter; melted |
| 24 |
oz |
Cream cheese; room temp. |
| 7 |
tb |
Sugar |
| 1 |
tb |
Flour |
| 2 |
lg |
Eggs |
| 1/4 |
c |
+ 2 tbsp sour cream |
| 1/4 |
c |
+ 2 tbsp Bailey's Original – |
|
|
Irish Cream |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Whipping cream |
| 9 |
oz |
Semisweet chocolate; chopped |
|
|
Chocolate curls; optional |
INSTRUCTIONS
CRUST
FILLING
TOPPING
FOR CRUST: Preheat oven to 350. Finely grind graham crackers in processor.
Add butter and blend until combined. Press crust mixture onto bottom (not
sides) of 9-inch diameter springform pan. Bake crust until golden brown,
about 8 min. Transfer crust to rack. Maintain oven temperature.
FOR FILLING: Using electric mixer, beat cream cheese and sugar in large
bowl until smooth. Beat in flour. Add eggs 1 at a time, beating just until
combined. Mix in remaining ingredients. Pour filling into crust (cake will
not fill pan). Bake 10 min.. Reduce oven temp. to 250. Bake cheesecake
until set, about 40 min. longer. cool cake in pan on rack 10 min. Run sharp
knife around pan sides to loosen cake. Cool. Chill overnight.
FOR GLAZE: Bring cream to simmer in heavy med. saucepan. Reduce heat to
low. Add chopped chocolate and stir until melted and smooth. Cool glaze to
lukewarm. Release pan sides from cheesecake. Place cheesecake on rack set
over baking sheet. Pour glaze over cheesecake, spreading w/spatula to cover
top and sides and allowing excess to drip onto sheet. Refrigerate until
glaze sets, about 30 min. (Can be prepared 1 day ahead. Cover and
refrigerate.) Transfer cheesecake to platter. Garnish w/ chocolate curls if
desired.
SOURCE: Bon Appetit, Westover Inn in St Mary's, Ontario. Formatted for MC
by Sharon F. Klinger, tmvm93b@prodigy.com.
Posted to MC-Recipe Digest by Cynthea <Cynthea@aol.com> on Mar 7, 1998
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