Cheesecake ( irish cream & chocolate )
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Crushed chocolate wafers; (200 gr package) 1/3 |
| Melted | ||
| FILLING | ||
| 2 | Envelopes unflavored gelatin | |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Instant coffee granules |
| 2 | cups | Milk |
| 4 | Eggs; separated | |
| ⅓ | cup | Irish Cream liquer |
| 1 | pounds | Cream cheese |
| ½ | cup | Granulated sugar |
| 4 | ounces | Semisweet chocolate |
Directions
This can be made a day ahead, and it freezes well too.
CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass b aking dish. Refrigerate.
:
FILLING; In saucepan, cook gelatin, salt, coffee and milk, stirring consta ntly, over medium heat until hot and coffee is dissolved.
Reduce heat. Sti r a little coffee mixture into egg yolks, then pour egg mixture back into s aucepan. Cook, stirring frequently, until mixture thickens slightly, 4 - 5 minutes. Remove from heat and add liqueur. Using electric mixer or food pro cessor, blend cream cheese and ¼ cup of the sugar until smooth. Slowly bl end coffee mixture into cream cheese. Chill, stirring occasionally, until c onsistency of raw egg whites, about 1 - 1-½ hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaing sugar and beat unti l stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-½ cups of coffee mixture to small bowl and fold in chocolate.
Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through :
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