Prep Time: 40 minutes
Cooking Time: 50 minutes
If you prefer less liqueur, substitute whipping cream or milk for the liqueur to make up the difference. (This recipe first appeared in Better Homes and Gardens magazine).
1 cup chocolate wafer crumbs (about 18 cookies)*
1/4 cup butter, melted
1/2 tsp ground cinnamon
3 (8 oz) packages cream cheese, softened
1 (8 oz) carton dairy sour cream
1 cup sugar
1 (8 oz) package semisweet chocolate, melted and cooled
3 eggs
1/3 to 1/2 cup Irish cream liqueur
2 tbsp whipping cream or milk
2 tsp vanilla
Fresh raspberries (optional)
1/3 cup semisweet chocolate pieces, melted (optional)
For crust, in a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9" or 10" *springform pan; press onto bottom for a firm, even crust. Set pan aside.
For filling, in a large mixing bowl combine cream cheese, sour cream, sugar, and the 8 ounces melted chocolate; beat with an electric mixer on medium to high speed till combined. Add eggs all at once. Beat on low speed just till combined. Do not overbeat. Stir in liqueur, whipping cream or milk, and vanilla.
Place pan on a baking sheet. Pour filling into crust. Bake in a 325ยบ F oven for 50 to 60 minutes or till center appears nearly set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight.
Before serving, transfer the cheesecake to a platter. Top with fresh raspberries and drizzle with 1/3 cup melted chocolate, if desired.
*Note: If using the 10" springform pan, add another 1/4 cup chocolate wafer crumbs to the crust.
0 comments:
Post a Comment