February 03, 2006

Irish Cream Chocolate Cheesecake

It's been a looooooong time since I posted a recipe, so it's about time, and in honor of this weekend's Chocolate-Fest at Amy's, I give you a tried and true personal favorite:

Irish Cream Chocolate Cheesecake

Prep Time: 20 Minutes Cook Time: 1 Hour 20 Minutes Ready In: 9 Hours 20 Minutes
Yields: 12 servings

1 1/2 cups chocolate cookie crumbs (Crushed Oreo or similar)
1/3 cup confectioners' (powdered) sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter, to be melted
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder (yes, same as above, you need it twice)
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur (love that Bailey's)

1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa powder. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).

2. In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.

3. Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.

4. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

If the top of your cheesecake cools too fast and cracks, you can also cover those unsightly blemishes with fruit (like strawberries or raspberries) or a chocolate whipped cream (use real whipped cream, you'll taste the difference)

This also makes a YUMMY cheesecake if you substitute Kahlua (or any coffee liqueur) or Grand Marnier (any good Triple Sec will do, I suppose) for the Irish Cream. Amaretto or Frangelico might also be nice, but I haven't tried them.


Posted by caltechgirl at February 3, 2006 03:49 PM | TrackBack

uummm, that sounds yummy.

Posted by: irishlass at February 5, 2006 11:53 AM

Oh, you decadent woman, you!!

; )

Posted by: Chrissy at February 5, 2006 06:43 PM

Okay, now I need chocolate.
Be right back...
Yummmmmm... :-)

Posted by: LadyGunn at February 7, 2006 11:38 AM