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Irish Cream And Chocolate Cheesecake




Source of Recipe


Jenn


List of Ingredients




Irish Cream And Chocolate Cheesecake from Jenn
Yield: 6 Servings



1 2/3 c Crushed chocolate wafers; -(200 gr package) 1/3 melted
FILLING
2 Envelopes unflavored gelatin
1/4 ts Salt
1 tb Instant coffee granules
2 c Milk
4 Eggs; separated
1/3 c Irish Cream liquor
1 lb Cream cheese
1/2 c Granulated sugar
4 oz Semisweet chocolate



Recipe



This can be made a day ahead, and it freezes well too.

CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate.

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 - 5 minutes. Remove from heat and add liqueur. Using 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 - 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