Irish Cream Cheesecake Recipe1 cup graham cracker crumbs 1/4 cup granulated sugar 1/4 cup melted butter Combine the crumbs, sugar and butter and press into the bottom of a 9 inch spring form pan. Set aside. Filling: 1/2 cup cold water 1 envelope unflavored gelatin 2 (8 ounce) packages of cream cheese, softened 1 cup granulated sugar 3 eggs, separated 2 tablespoons cocoa 2 tablespoons bourbon 1 cup whipping cream, whipped Heat gelatin in the water over low heat, stirring constantly until dissolved. Beat the egg yolks and blend into the dissolved gelatin along with 3/4 cup sugar. Cook over low heat, stirring constantly for three minutes. With electric mixer on medium speed, combine the cream cheese and cocoa until well blended. Gradually add the gelatin and bourbon until well blended. Refrigerate until thickened but not set. Beat the egg whites until foamy and then gradually add the remaining 1/4 cup sugar and beat until stiff peaks form. Fold the beaten egg whites and the whipped cream into the cream cheese mixture and pour over the crust. Refrigerate until firm.Garnish with chocolate shavings if desired. Serves 12.
|
