Irish Cream Cheesecake

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Ready In:
28mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

  • Combine the graham cracker crumbs, sugar, and margarine.
  • Press onto bottom of 9-inch springform pan.
  • Soften gelatin in water, stir over low heat until dissolved.
  • Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
  • Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
  • Gradually add the gelatin mixture and bourbon, mixing until well blended.
  • Chill until thickened, but not set.
  • Beat the egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form.
  • Fold egg whites and whipped cream into cheese mixture and pour over crust.
  • Chill until firm.

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Reviews

  1. I doubled this recipe which made the whipping time a little longer but it took me approximately one hour from starting the crust to refrigerating the cheesecake. It is delicious and worth the effort even though I didn't feel it was a recipe meant for a beginner. I also substituted the bourbon for Irish Mist Liqeur (Yummy) and melted some white chocolate, tinted green, and poured it over the top of the cheesecake using a cut-out shaped like a shamrock. Nice St Patrick's Day treat. Without the topping, nice anytime. Great recipe.
     
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Tweaks

  1. I doubled this recipe which made the whipping time a little longer but it took me approximately one hour from starting the crust to refrigerating the cheesecake. It is delicious and worth the effort even though I didn't feel it was a recipe meant for a beginner. I also substituted the bourbon for Irish Mist Liqeur (Yummy) and melted some white chocolate, tinted green, and poured it over the top of the cheesecake using a cut-out shaped like a shamrock. Nice St Patrick's Day treat. Without the topping, nice anytime. Great recipe.
     

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