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September
24
2006

IRISH CREAM CHEESECAKE WITH CHOCOLATE SAUCE

250g CHOC-CHIP BISCUITS

75g BUTTER [melted]

CRUMB BISCUITS ADD BUTTER & PRESS MIXTURE EVENLY OVER BASE OF 24cm SPRINGFORM TIN. REFRIGERATE FOR 30 MINUTES OR UNTIL FIRM.

3 TEASPOONS GELATINE

¼ CUP [60ml] WATER

500g PHILADELPHIA CREAM CHEESE

¾ CUP [165g] CASTER SUGAR

300ml THICKENED CREAM

1/3 CUP [80ml] IRISH CREAM LIQUEUR

2 EGG WHITES

SPRINKLE GELATINE OVER WATER IN HEATPROOF CONTAINER. STAND IN SIMMERING WATER & STIR UNTIL GELATINE DISSOLVES; COOL FOR 5 MINUTES.

BEAT CREAM CHEESE & SUGAR IN MEDIUM BOWL UNTIL SMOOTH. ADD CREAM & BEAT UNTIL THICK STIR IN GELATINE MIXTURE & LIQUEUR. BEAT EGG WHITES UNTIL SOFT PEAKS FORM; FOLD INTO CHEESE MIXTURE. POUR OVER BASE; COVER & REFRIGERATE FOR ABOUT 4 HOURS OR UNTIL SET.

200g DARK CHOCOLATE

1 CUP [250ml] THICKENED CREAM

2 TABLESPOONS IRISH CREAM LIQUEUR

COMBINE THE CHOCOLATE & CREAM IN PAN; STIR OVER LOW HEAT UNTIL SMOOTH. STIR IN THE LIQUEUR. DO NOT REFRIGERATE. BEFORE SERVING REHEAT IN MICROWAVE UNTIL JUST WARM. SLICE CHEESECAKE PUT ON SERVING PLATES & POUR SAUCE OVER EACH SLICE.

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