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Irish Cream Cheesecake https://www.metro.ca/userfiles/image/recipes/gateau-fromage-irlandaise-3664.jpg PT20M PT55M PT1H15M
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 375°F/190°C oven 50 to 55 minutes.Cool then refrigerate for an hour. Drizzle melted chocolate over surface of cake.
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2 cups (500 mL) vanilla wafer crumbs 1/2 cup (125 mL) unsweetened cocoa powder 1/2 cup (125 ml) icing sugar 1/2 cup (125 mL) butter 500 g canadian cream cheese, softened 1/4 cups (60 mL) granulated sugar 2 Tbsp. (30 mL) unsweetened cocoa powder 2 tsp. (10 mL) vanilla extract 4 egg 1/4 cups (60 mL) table cream 1/3 cup (80 mL) irish whisky to taste melted chocolate
Irish Cream Cheesecake

Irish Cream Cheesecake

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8
servings
0:20
Preparation
0:55
COOKING
1:15
TOTAL TIME

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Ingredients

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  • 2 cups
    (500 mL)
    vanilla wafer crumbs
  • 1/2 cup
    (125 mL)
    unsweetened cocoa powder
  • 1/2 cup
    (125 ml)
    icing sugar
  • 1/2 cup
    (125 mL)
    butter
  • 500 g
    canadian cream cheese, softened
  • 1/4 cups
    (60 mL)
    granulated sugar
  • 2 Tbsp.
    (30 mL)
    unsweetened cocoa powder
  • 2 tsp.
    (10 mL)
    vanilla extract
  • 4
    egg
  • 1/4 cups
    (60 mL)
    table cream
  • 1/3 cup
    (80 mL)
    irish whisky

  • to taste melted chocolate
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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 375°F/190°C oven 50 to 55 minutes.

Cool then refrigerate for an hour. Drizzle melted chocolate over surface of cake.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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