3/19/2009
Chocolate Glazed Irish Cream Cheese Cake
Crust:
6 whole graham crackers
1/4 cup unsalted butter, melted
Filling:
3 x 8oz packages cream cheese,
room temperature
7 T sugar
1 T all purpose flour
2 large eggs
1/4 cup plus 2 T sour cream
1/4 cup plus 2 T Irish Cream liqueur
1 t vanilla extract
Glaze:
1/2 cup whipping cream
9 oz semisweet chocolate, chopped
Topping:
Chocolate curls
>how to make<
For crust:
*Preheat oven to 350 degrees.
*Finely grind graham crackers in processor.
*Add butter and blend until combined.
*Press crust mixture onto bottom(not sides) of 9" diameter sprigform pan.
*Bake crust until golden brown, about 8 minutes.
*Transfer crust to rack.
*Maintain oven temperature.
for filling:
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in flour.
*Add eggs 1 at a time, beating just until combined.
*Mix in remaining ingredients.
*Pour filling into crust.
*Bake 10 minutes.
*Reduce oven temperature to 250 degrees.
*Bake cheese cake until set, about 40 minutes longer.
*Cool cake in pan on rack 10 minutes.
*Run sharp knife around pan sides to loosen cake. Cool.
*Chill overnight.
For glaze:
*Bring cream to simmer in heavy medium saucepan.
*Reduce heat to low.
*Add chopped chocolate and stir until melted and smooth.
*Cool glaze to lukewarm.
For assembly:
*Release pan sides from cheese cake.
*Place cheese cake on rack set over baking sheet.
*Pour glaze over cheese cake, spreading with spatula to cover top and sides and allowing excess to drip onto sheet.
*Refrigerate until glaze sets, about 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate.)
*Transfer cheesecake to platter.
*Garnish with chocolate curls.
-serves 12-
Crust:
6 whole graham crackers
1/4 cup unsalted butter, melted
Filling:
3 x 8oz packages cream cheese,
room temperature
7 T sugar
1 T all purpose flour
2 large eggs
1/4 cup plus 2 T sour cream
1/4 cup plus 2 T Irish Cream liqueur
1 t vanilla extract
Glaze:
1/2 cup whipping cream
9 oz semisweet chocolate, chopped
Topping:
Chocolate curls
>how to make<
For crust:
*Preheat oven to 350 degrees.
*Finely grind graham crackers in processor.
*Add butter and blend until combined.
*Press crust mixture onto bottom(not sides) of 9" diameter sprigform pan.
*Bake crust until golden brown, about 8 minutes.
*Transfer crust to rack.
*Maintain oven temperature.
for filling:
*Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
*Beat in flour.
*Add eggs 1 at a time, beating just until combined.
*Mix in remaining ingredients.
*Pour filling into crust.
*Bake 10 minutes.
*Reduce oven temperature to 250 degrees.
*Bake cheese cake until set, about 40 minutes longer.
*Cool cake in pan on rack 10 minutes.
*Run sharp knife around pan sides to loosen cake. Cool.
*Chill overnight.
For glaze:
*Bring cream to simmer in heavy medium saucepan.
*Reduce heat to low.
*Add chopped chocolate and stir until melted and smooth.
*Cool glaze to lukewarm.
For assembly:
*Release pan sides from cheese cake.
*Place cheese cake on rack set over baking sheet.
*Pour glaze over cheese cake, spreading with spatula to cover top and sides and allowing excess to drip onto sheet.
*Refrigerate until glaze sets, about 30 minutes.
(Can be prepared 1 day ahead. Cover and refrigerate.)
*Transfer cheesecake to platter.
*Garnish with chocolate curls.
-serves 12-
Labels: Baileys, Cheesecake, chocolate curl, cream cheese, Irish Cream Liqueur
