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Irish Cream Cheesecake
8
Servings
Servings
1.5h PT1.5H
Prep Time
Prep Time
.5h PT.5H
Cook Time
Cook Time
2h
Ready In
Ready In
"This has to chill for at least 2 hours before serving (not in prep time) Recipe source: The Complete Irish Pub Cookbook"
Original recipe yields 8 servings
Ingredients
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- FOR FILLING
Nutritional
- Serving Size: 1 (194.5 g)
- Calories 632.5
- Total Fat - 46.5 g
- Saturated Fat - 23 g
- Cholesterol - 103.1 mg
- Sodium - 394 mg
- Total Carbohydrate - 52.7 g
- Dietary Fiber - 3.8 g
- Sugars - 48.6 g
- Protein - 6 g
- Calcium - 98.3 mg
- Iron - 2.5 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.1 mg
Step 1
Line the bottom of an 8 inch spring form pan with parchment paper and then brush the sides with oil. In a saucepan over low heat melt the butter and then stir the crushed cookies into the melted butter. Press cookie/butter mixture into the bottom of the pan and refrigerate for one hour.
Step 2
To make the filing in a double boiler or use a saucepan over a pan of simmering water place the chocolates, stirring until melted. Let cool. In the bowl of an electric mixer add the sugar and cream cheese and beat until smooth and then fold in the cream. Next fold in the melted chocolate and finally stir in the liqueur.
Step 3
Spoon filling into the prepared cake pan , smoothing the top. Place in refrigerator for at least 2 hours or until firm. Transfer to a serving dish and cut into slices and serve with whipped cream and strawberries.
Tips & Variations
No special items needed.
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