Irish Cream Chocolate Cheesecake
Wow country fair judges with this delectable cake that will satisfy anyone's tastebuds and attract chocolate lovers from far away. 85
irish cream style
semi-sweet, null, null
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.
Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan.
Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes.
Remove from heat and add liqueur.
Using an electric mixer or food processor, blend cream cheese and ¼ 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 1½ hours.
Meanwhile, melt chocolate in double boiler 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 1½ 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 coffee mixture.
Refrigerate until firm, at least 6 hours.