selena_orchids
12-18-2006, 09:55 PM
Chocolate-glazed Baileys Irish Cream Cheesecake
Crust;
6 whole graham crackers
1/4 cup unsalted butter
Filling;
3 8oz packages cream cheese, room temperature
7 Tblsp sugar
1 Tblsp all purpose flour
2 large eggs
1/4cup plus 2 Tblsp sour cream
1/4 cup plus 2Tblsp Baileys original irish cream
1 tsp vanilla extract
GLAZE;
1/2 cup whipping cream
9 ounces semisweet chocolate, chopped
Chocolate curls; optional
For crust; preheat oven to 350. finely grind graham crackers in processor, add butter and blend until combined. press mixture onto bottom (not sides) of 9" springform pan. bake crust until golden brown. transfer to rack. maintain oven temp.
FOR FILLING; using electric mixer, beat cream cheese and sugar in large bowl until smooth. beat in flour. add eggs 1 at a time, beating just until combined. mix in remaining ingredients. pour filling into crust (cake will not fill pan). bake 10 minutes. reduce oven temp to 250. bake cheesecake until set, about 40 minutes. cool cake in pan on rack 10 minutes. run sharp knife around pan sides to loosen cake. cool. chill overnite.
FOR GLAZE; bring cream to simmer in heavy medium saucepan. reduce heat to low. add chopped chocolate and stir until melted and smooth. cool glaze to lukewarm. release pan sides from cheesecake. place cake on rack set over baking sheet. pour glaze over cheesecake, spreading with spatula to cover top and sides allowing excess to drip on sheet. refrigerate until glaze sets, about 30 minutes. transfer cake to platter and garnish with chocolate curls if desired.
Crust;
6 whole graham crackers
1/4 cup unsalted butter
Filling;
3 8oz packages cream cheese, room temperature
7 Tblsp sugar
1 Tblsp all purpose flour
2 large eggs
1/4cup plus 2 Tblsp sour cream
1/4 cup plus 2Tblsp Baileys original irish cream
1 tsp vanilla extract
GLAZE;
1/2 cup whipping cream
9 ounces semisweet chocolate, chopped
Chocolate curls; optional
For crust; preheat oven to 350. finely grind graham crackers in processor, add butter and blend until combined. press mixture onto bottom (not sides) of 9" springform pan. bake crust until golden brown. transfer to rack. maintain oven temp.
FOR FILLING; using electric mixer, beat cream cheese and sugar in large bowl until smooth. beat in flour. add eggs 1 at a time, beating just until combined. mix in remaining ingredients. pour filling into crust (cake will not fill pan). bake 10 minutes. reduce oven temp to 250. bake cheesecake until set, about 40 minutes. cool cake in pan on rack 10 minutes. run sharp knife around pan sides to loosen cake. cool. chill overnite.
FOR GLAZE; bring cream to simmer in heavy medium saucepan. reduce heat to low. add chopped chocolate and stir until melted and smooth. cool glaze to lukewarm. release pan sides from cheesecake. place cake on rack set over baking sheet. pour glaze over cheesecake, spreading with spatula to cover top and sides allowing excess to drip on sheet. refrigerate until glaze sets, about 30 minutes. transfer cake to platter and garnish with chocolate curls if desired.