Irish Cream and Chocolate Cheesecake
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Ingredients
| 1-2/3 cup | chocolate wafers, crushed | | 1/3 cup | butter, melted |
Filling
| 2 env. | unflavored gelatin | | 1/4 tsp. | salt | | 1 tbsp. | instant coffee granules | | 2 cups | milk | | 4 | eggs, separated | | 1/3 cup | Irish cream liqueur | | 1 lb. | cream cheese | | 1/2 cup | granulated sugar | | 4 oz. | semisweet chocolate |
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Instructions
Crust:
In bowl, combine wafers and butter. Press into 13x9-inch glass baking dish. Refrigerate.
Filling:
In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour eggmixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4-5 minutes. Remove from heat and add liqueur. Using electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours.
Meanwhile, melt chocolate in doubleboiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through.
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