The best delicious Irish Cream & Chocolate Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Irish Cream & Chocolate Cheesecake recipe today!
Hello my friends, this Irish Cream & Chocolate Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Irish Cream & Chocolate Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Irish Cream & Chocolate Cheesecake.
What Makes This Irish Cream & Chocolate Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Irish Cream & Chocolate Cheesecake.
Ready to make this Irish Cream & Chocolate Cheesecake Recipe? Let’s do it!
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-CRUST-
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted
FILLING
2 pk Gelatin, unflavored
1/4 ts Salt
1 tb Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet
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 to 5 minutes. Remove from heat and add liqueur.
Using an 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 to 1-1/2 hours. Meanwhile, melt chocolate in
double boiler over hot water. Let cool. Beat egg whites until soft
peaks form. Gradually add remaing 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 coffee mixture. Refrigerate until
firm, at least 6 hours.
Yields
12 Servings
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