| 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 |
lg |
Egg |
| 2 |
tb |
Unsweetened cocoa powder |
| 1 |
ts |
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 |
tb |
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
A Message from our Provider:
“Have you made God smile today?”