Hi,
What do you use for the chocolate crumbs. If I'm wanting chocolate cookies
it would be oreos. But that doesn't seem practical for this recipe.
Nancy
----- Original Message -----
From: "Colleen Chandler via Cookinginthedark"
<[email protected]>
To: <[email protected]>; "Kimsan Song" <[email protected]>
Sent: Wednesday, February 04, 2015 3:04 PM
Subject: Re: [CnD] making cheese cake
CHOCOLATE IRISH CREAM CHEESECAKE
I have made this; and it's one of my family's favorites.
1 cup chocolate wafer crumbs, about 18 wafers
1/4 cup butter melted
1/2 tsp cinnamon
3 8 oz. pkgs. cream cheese, softened
1 8 oz. carton sour cream
1 cup sugar
1 8 oz. pkg. semisweet chocolate melted and cooled
3 eggs
1/2 cup Irish Cream Liqueur,
2 tbsp. whipping cream or milk
2 tsp. vanilla
fresh raspberries for garnish, optional
1/3 cup semisweet chocolate pieces melted, optional
FOR CRUST: in medium mixing bowl combine crumbs, melted butter and
cinnamon.
Toss gently to mix. Spread evenly on bottom of 9 inch springform pan.
Press
onto bottom to form a firm crust.
For filling: In a large mixing bowl combine cream cheese, sour cream,
sugar
and the 8 oz. Melted chocolate. Beat on medium to high speed 'til
combined.
Add eggs all at once, beating on low speed 'til just combined. (DO NOT
OVERBEAT). Stir in the liqueur, whipping cream or milk and vanilla.
Place pan on baking sheet (I line it with foil) and pour the filling onto
the crust. Bake in preheated 325 oven for 50-60 minutes or until center
appears nearly set when gently shaken.
Cool in pan on wire rack for 15 minutes. Loosen sides of pan. Cool for 30
minutes more on the rack. Now, remove the sides of pan and cool
completely.
Cover and chill cheesecake for at least four hours or overnight.
Before serving, transfer cake to a platter. If desired, garnish with fresh
raspberries and the 1/3 cup melted chocolate.
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