| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Irish |
Cheesecakes |
24 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1 |
pk |
Oreos |
| 2 1/2 |
c |
Sugar |
| 43 |
oz |
Cream cheese (yes, 43!) |
| 5 |
lg |
Eggs |
| 32 |
oz |
Ghirardelli bitterweet chocolate, (not semisweet) |
| 20 |
oz |
Sour cream |
| 1 |
tb |
Vanilla |
| 2 |
tb |
Bailey's Irish Cream |
| 2 |
tb |
Ghirardelli ground chocolate (if unavailable, use cocoa) |
INSTRUCTIONS
CHEESECAKE
CRUST: Mix in food processor. Press into 13 inch springform pan.Set aside.
CHEESECAKE: Melt chocolate in double boiler, stirring frequently. Set
aside. Beat cream cheese with hand mixer until smooth. Gradually add sugar.
Beat until smooth. Add one egg at a time, beating after each egg. Fold in
sour cream, melted chocolate, ground chocolate, vanilla and Bailey's. Stir
until even consistency. Pour into crust.
Bake at 350 F until set, approximately 2 hours for 13 inch. Chill
thoroughly.
Serves 24 This is ungodly rich. Serve in very small wedges. even heavy
eaters can't eat much at once, and I have seen a lot of this get thrown
away because the person couldn't finish. Don't substitute semi - sweet
chocolate or milk chocolate for the bittersweet.
Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <terily@tenet.edu>
on May 23, 1997
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