IRISH CREAM CHEESECAKES


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Irish Cream Cheesecake I



This is a rich, creamy cheesecake with a touch of Irish Cream and mini chocolate chips. You can make it a day ahead and chill over night if desired.

CRUST:
1-3/4 cups crushed chocolate graham crackers
6 tablespoons butter

FILLING:
1 cup sugar
Three (8 ounce) packages cream cheese, softened
Four eggs
1/3 cup Irish cream liqueur
3/4 cup mini semisweet chocolate chips
1 teaspoon all-purpose flour

Directions:
Heat oven to 375-degrees . Stir together all crust ingredients in medium bowl until crumbly. Press on bottom and 1-inch up sides of lightly greased 9-inch springform pan. Set aside.

Combine sugar and cream cheese in large mixer bowl. Beat at medium speed until creamy. Continue beating, adding eggs 1 at time, until well mixed (do not overbeat). Stir in liqueur by hand. Stir together 1/2-cup chocolate chips and 1-teaspoon flour in small bowl; gently stir into cream cheese mixture. Pour batter into crust. Sprinkle remaining chocolate chips over batter.

Bake for 45 to 55 minutes until center is set or until firm to touch. (Cheesecake surface may be slightly cracked.) Cool ten minutes. Loosen side of cheesecake by running knife around inside of pan. Cover; refrigerate at least three hours.

Pipe whipped cream over top of cheesecake and top with chocolate curls, if desired.

Recipe makes one, 9-inch springform pan.

Nutritional Information per Serving (1/8 of pie):
Calories 315
Protein 6g
Total Fat 23g
Sodium 220mg
Cholesterol 111mg
Carbohydrates 23g
Fiber 0g



Irish Cream Cheesecake II

When strawberries are in season, serve this with one pint strawberries, 1-1/2 pints raspberries, and 1-1/2 pints blackberries.




Ingredients:
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
Three (8 ounce) packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
1/3 cup Irish cream liqueur
Four eggs
1 cup sour cream
1/4 cup white sugar

Directions:
Mix together cracker crumbs, 3-tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9-inch springform pan with 2-3/4 inch high sides. Bake at 350-degrees (175 degrees) until brown - about eight minutes. Transfer crust to rack and cool. Maintain oven temperature.

Using electric mixer, beat cream cheese, 1-cup sugar and vanilla in large bowl until blended. Beat in 1-cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken. Transfer cheesecake to rack, and cool ten minutes. Maintain oven temperature.

Mix 1-cup sour cream and 1/4-cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake ten minutes. Transfer cheesecake to rack and cool.

Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

Recipe makes one 9-inch cheesecake.

Nutritional Information per Serving:
Calories 452
Protein 8g
Total Fat 33g
Sodium 279mg
Cholesterol 157mg
Carbohydrates 33g
Fiber 0g



Irish Cream Chocolate Cheesecake

If you like Irish cream and chocolate, you'll love this recipe.




Ingredients:
1-1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
Three (8 ounce) packages cream cheese, softened
1-1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
Three eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur

Directions:
Preheat oven to 350-degrees (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. 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 (230 degrees C).

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

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.

Recipe makes one 9-inch cheesecake.

Nutritional Information per Serving:
Calories 439
Protein 8g
Total Fat 29g
Sodium 308mg
Cholesterol 129mg
Carbohydrates 40g
Fiber 2g



Festive Irish Cream Cheesecake



Ingredients:
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup margarine, melted
One envelope unflavored gelatin
1/2 cup cold water
1 cup sugar
Three large eggs, separated
16 ounces cream cheese, softened
2 tablespoons cocoa
2 tablespoons bourbon
1 cup whipping cream, whipped

Directions:
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4-cup sugar and beaten egg yolks; cook stirring constantly, over low heat, three minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.

Variation:
Substitute 2-tablespoons cold coffee for bourbon.

Recipe makes one 9-inch cheesecake.

May you live as long as you want,
And never want as long as you live.




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