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Irish Cream Cheesecake




Source of Recipe


Bon Appetit


Recipe Introduction


This elegant cheese cake is adapted from a recipe that
appeared in Bon Appetite in the 1980's
Crust
2 cups graham cracker crumbs
6 tablespoons butter, melted

Heat oven to 325ºF. Lightly grease a 10" spring form pan with butter. Combine crumbs and melted butter in a bowl, then press into bottom and 1" up the sides of pan. Bake until light brown, about 7 minutes.

Filling
2-1/4 pounds cream cheese, at room temperature
1-2/3 cups sugar
5 eggs
1 cup Irish Cream Liqueur - Baileys or Devonshire
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

Using an electric mixer or food processor fitted with a metal blade, beat cream cheese until smooth. Gradually incorporate sugar. Beat in eggs 1 at a time. Blend in Irish Cream Liqueur and vanilla.

Sprinkle half chocolate chips over bottom crust. Spoon in filling. Sprinkle on remaining chocolate chips. Put cake in oven and bake until puffed, center springs back, and golden brown, about 1 hour and 20 minutes. Cool cake completely.

Coffee Cream
1 cup whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder

When cake is completely cool, beat whipping cream, sugar, and coffee powder until peaks form. Spread mixture over cake. Decorate top with chocolate shavings.