Irish Cream Cheesecake
Ingredients:
Crust:
28-30 Chocolate graham crackers, crushed
1 stick (8 Tbl) butter, melted
2 Tbl sugar
heavy pinch of salt
Filling:
4 pkg 8 oz cream cheese, room temp
1 1/2 cups sugar
1/4 cup cornstarch
4 eggs, room temp
2/3 cup Irish cream liquor
1 tsp vanilla
Chocolate Ganache:
1 cup heavy cream
2 cups semi-sweet chocolate
Instructions:
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Butter or spray a 9 inch springform pan
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For crust: Mix crumbed crackers with sugar, salt and melted butter.
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Press mixture into the bottom of the pan.
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Bake at 350 for 6 to 8 minutes. Cool completely
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For filling: Beat cream cheese and sugar until smooth.
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Beat in one egg at a time.
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Add remaining ingredients one at a time, mixing thoroughly with each addition.
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Pour filling onto crust and bake at 325 for 60 minutes. To test doneness: gently jiggle the pan, the edges should be mostly set and the middle should still jiggle.
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Shut off oven, partially open door and leave in the oven for 1 hour. Remove and set aside to cool completely. Then chill in the fridge for at least 2 hours.
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For ganache: place chocolate in a mixing bowl and set aside
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Warm cream in a saucepan until scalded (just before boiling). Pour warm cream over chocolate and let sit for one minute.
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Whisk mixture until creamy smooth and pour over cheesecake.
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