| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Cheese, Desserts |
1 |
Servings |
INGREDIENTS
|
|
CRUST |
| 2 |
c |
Chocolate wafer crumbs |
| 3/8 |
c |
Butter, melted |
|
|
CHEESECAKE |
| 24 |
oz |
Cream cheese |
| 1 |
c |
Granulated sugar |
| 1 1/2 |
c |
Sour cream |
| 2 |
|
Egg |
| 2 |
T |
Unsweetened cocoa powder |
| 1 |
t |
Vanilla |
| 10 |
oz |
Semisweet chocolate chips |
|
|
Melted |
|
|
Bailey's Irish Cream Sauce |
| 1 |
c |
Bailey's Irish Cream |
| 3/4 |
c |
Heavy cream |
| 1/4 |
c |
Sugar |
| 3 |
T |
Water and cornstarch |
INSTRUCTIONS
Crust-Preheat oven to 350 degrees. In a bowl, mix the chocolate wafer
crumbs, butter and sugar. Mix well and press into a 9 inch springform
pan. Cheesecake- In a food processor, blend cream cheese and sugar
until smooth. Add sour cream, eggs, cocoa powder and vanilla and
process until mixed. Add melted chocolate and blend. Pour mixture into
crust and smooth the top. Bake for 50 minutes at 325 degrees. Shut
off oven and leave door open until cool. Chill overnight. Sauce-
Brown bailey's like a blonde roux is the secret to the sauce. Brown to
the bottom of pan. Add cream, and sugar to blend sugar. Thicken with
cornstarch and water mixture. Cook over medium heat for about 30
minutes. Source: Chef James Graham of Prejean's restaurant.
Lafayette, La. Recipe By : James Graham File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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