Irish Cream Cheesecake
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 55 min |
| Total: | 1 h 15 min |
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 2 cups (500 mL) vanilla wafer crumbs
- 1/2 cup (125 mL) unsweetened cocoa powder
- 1/2 (125 mL) icing sugar
- 1/2 cup (125 mL) butter*
- 2 pkgs (250 g each) Canadian Cream Cheese, softened
- 1 1/4 cups (300 mL) granulated sugar*
- 2 Tbsp. (30 mL) unsweetened cocoa powder
- 2 tsp. (10 mL) vanilla extract
- 4 eggs*
- 1 1/4 cups (310 mL) table cream
- 1/3 cup (80 mL) Irish Whisky
- To taste melted chocolate
Preparation
Combine wafer crumbs, 1/2 cup (125 mL) cocoa, icing sugar and butter.
Press over bottom and 2 inches (5 cm) up the sides of a 9 inch (23 cm) springform pan; set aside.
Beat Canadian Cream Cheese until smooth in a large bowl. Gradually beat in granulated sugar, 2 Tbsp. (30 mL) cocoa and vanilla extract. Add eggs, one at a time, beating well after each addition. Stir in cream and whisky.
Pour into prepared crust; set on jelly roll pan. Bake in preheated 375ºF/190ºC oven 50 to 55 minutes.
Cool then refrigerate for an hour. Drizzle melted chocolate over surface of cake.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account