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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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If you enjoy the taste of Irish cream liqueur, you will love this dessert. Ingredients:
for crust |
1/3 c. butter |
1 1/4 c. vanilla wafer crumbs |
for filling |
2 (8 oz each) bars of cream cheese, softened |
1/2 c. sugar |
3 large eggs |
1 c. sour cream |
2 tbsp. flour |
3/4 c. irish cream- flavoured liqueur (such as baileys irish cream) |
optional :(for garnish) |
chocolate curls |
chocolate shaved |
cocoa powder |
Directions:
1. Grease 9 springformpan, set aside.
2. For crust, Melt butter in med. saucepan over low heat.
3. Remove from heat. Add crumbs and mix well.
4. Press evenly in bottom of prepared pan. chill for 1 hour.
5. For Filling:
6. Beat cream cheese and sugar in large mixing bowl until smooth.
7. Add eggs, 1 at a time, beating until just combined.
8. Add sour cream, beat until just combined.
9. Add flour and liqueur, stir well, pour cream cheese mixture onto
10. prepared crust. Spread evenly.
11. Place pan on large piece of heavy-duty foil.
12. Bring foil up around pan. Press firmly around base and sides of pan, ensuring foil comes up 1 inch higher than side.
13. Secure with string.
14. Place in roaster or any or oven-proof pan. Carefully pour enough hot water into roaster to come halfway up side of springform pan (water-bath).
15. Bake in pre-heated oven with temperature of 325F for 55-60 minutes
16. until almost set. Filling may still wobble in the middle but will set upon cooling, immediately run a knife around inside edge of pan to allow cheesecake to settle evenly. Best result after overnight in the fridge.
17. Optional:
18. Arrange choc. curls around top outer edge of cheesecake and sprinkle center with choc. shaved. dust with cocoa powder.
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