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Irish Cream and Chocolate Cheesecake
Author/Submitted by:
Servings: 6
Categories:
Alcohol
/
Cheesecakes
/
Chocolate
/
Desserts
Ingredients: 1 2/3
cups
Chocolate wafer cookie crumbs 1/3
cup
Butter,
melted
2
envelopes
Unflavored gelatin 1/4
teaspoon
Salt 1
tablespoon
Instant coffee 2
cups
Milk 4
Eggs,
separated
1/3
cup
Irish Cream liquer 1
pound
Cream cheese 1/2
cup
Granulated sugar 4
ounces
Semisweet chocolate
Directions:
1.
CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate.
2.
FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes. Remove from heat and add liqueur.
3.
Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 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 coffee mixture.
4.
Refrigerate until firm, at least 6 hours.
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