Cheesecake ( irish cream & chocolate )

Yield: 6 Servings

Measure 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

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.

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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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