Recipe

Irish Cream Cheesecake Recipe

Add Step-by-Step Photos	Lor / All my dishes 9 months, 1 week ago This deeeeelicious cheesecake recipe and illustration are from Anna Olson on The Food Network. This recipe is a must try. Prep:40m Cook:67m Servings:10	Lor
	cheesecake

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Ingredients

CRUST:

3/4 cup graham cracker crumbs

1/2 cup regular oats (not quick cook)

1/4 cup light brown sugar, packed

1/4 cup unsalted butter, melted

1/2 tsp vanilla extract

FILLING:

2 cups whipping cream

6 oz. semisweet chocolate, chopped

1 lb. cream cheese at room temperature

3/4 cup sugar

1 Tbsp. cornstarch

1/2 cup Irish Cream liqueur

2 large eggs

BRICKLE ALMOND GARNISH:

1 Tbsp. egg white

1/2 cup whole almonds, lightly toasted

1/3 cup sugar

1/4 cup honey

1/2 tsp. ground cinnamon

1/2 tsp. salt

Directions

For crust, preheat oven to 350 °F and grease a 9 inch springform pan. Pulse graham crumbs, oats and brown sugar in a food processor until oats have been roughly cut.

Add melted butter and vanilla extract and pulse until an even texture. Press into bottom of prepared pan and bake for 7 minutes.

Allow to cool while preparing filling.

For filling, reduce oven temperature to 325 °F.

Heat cream to just below a simmer.

Pour hot cream over chopped chocolate and whisk gently until smooth and set aside.

In a bowl using electric beaters or with a mixer fitted with the paddle attachment, beat cream cheese until fluffy, scraping the sides of the bowl often.

While beating, slowly pour in sugar, again scraping the bowl often.

Beat in cornstarch.

By this time the filling should be looking a little more fluid.

Slowly pour in Irish Cream and beat in eggs, one at a time.

Pour chocolate mixture into cheesecake filling and blend well.

Scrape filling into pan and bake for 30 minutes.

Without opening the oven door, turn off the oven and leave cheesecake in another 30 minutes.

Remove, let cool to room temperature, then chill overnight.

For brickle Almond Garnish, preheat oven to 350 °F.

Whisk egg white until frothy.

Add remaining ingredients and toss until almonds are evenly coated. Spread onto a parchment-lined baking sheet and toast for 20 minutes, stirring occasionally until sugar has browned.

Allow to cool.

Break apart almonds and chop in a food processor.

Remove springform ring and bottom and place cheesecake on a serving plate.

Press the ground brickle onto the sides of the cake and chill until ready to serve.

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Comments

bluewaterandsand 9 months, 1 week ago said:
Superb!!

minitindel 9 months, 1 week ago said:
Lor cheesecakes are my very weakness lol love it SWEETIE ............
love IRISH CREAM!!!!
10 +++

hugs tink

henrie 9 months, 1 week ago said:
Sounds delish, you have my 5 also

gagagrits 9 months, 1 week ago said:
Oh YUMMERS!!!!!

juels 9 months ago said:
Saving this recipe! It sounds absolutely delicious from the crust to the filling and topping, thanks!

huxter 5 months ago said:
Adding my 5 ,and 5 lbs to my waist !!! -I "lurve" cheesecake and this one was on the menu at the weekend --better than any baked New York-style recipe that I have .Three cheers .

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