Irish Cheesecake
Posted: Tue Oct 25, 2011 1:12 pm
Irish Cheesecake
Ingredients:
1 cup Graham Cracker Crumbs
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
1 envelope Unflavored Gelatin
1/2 cup cold water, divided
2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. unsweetened cocoa powder
2 Tbsp. Irish cream liqueur
1 tub (8 oz.) Whipped Topping, thawed (I whipped my own up)
2 squares Semi-Sweet Chocolate (for chocolate curls--see below)
Preparation:
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch springform pan.
Sprinkle gelatin over 1/4 cup of the water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly.
Beat cream cheese, remaining 1 cup sugar and the cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin mixture, remaining 1/4 cup water and the liqueur; refrigerate until slightly thickened.
Gently stir in the whipped topping; pour over crust.
Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator.
Note: You can substitute bourbon or milk for the Irish cream liqueur.
Chocolate Curls:
Melt 2 squares Semi-Sweet Baking Chocolate as directed on package. (I used Baker's and it was perfect!) Spread with spatula into a very thin layer on baking sheet. Refrigerate 10 min. or until firm, but still pliable. To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few min. at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curl on a wax paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert. Store any remaining curls in an airtight container in the freezer for up to 6 months.
Ingredients:
1 cup Graham Cracker Crumbs
1-1/4 cups sugar, divided
1/4 cup (1/2 stick) butter or margarine, melted
1 envelope Unflavored Gelatin
1/2 cup cold water, divided
2 pkg. (8 oz. each) Cream Cheese, softened
2 Tbsp. unsweetened cocoa powder
2 Tbsp. Irish cream liqueur
1 tub (8 oz.) Whipped Topping, thawed (I whipped my own up)
2 squares Semi-Sweet Chocolate (for chocolate curls--see below)
Preparation:
Mix crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch springform pan.
Sprinkle gelatin over 1/4 cup of the water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly.
Beat cream cheese, remaining 1 cup sugar and the cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin mixture, remaining 1/4 cup water and the liqueur; refrigerate until slightly thickened.
Gently stir in the whipped topping; pour over crust.
Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator.
Note: You can substitute bourbon or milk for the Irish cream liqueur.
Chocolate Curls:
Melt 2 squares Semi-Sweet Baking Chocolate as directed on package. (I used Baker's and it was perfect!) Spread with spatula into a very thin layer on baking sheet. Refrigerate 10 min. or until firm, but still pliable. To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few min. at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place chocolate curl on a wax paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert. Store any remaining curls in an airtight container in the freezer for up to 6 months.