Chef Time!

Chef Time!

Wednesday, March 14, 2012

One Last Cheesecake For The Road

This Chocolate and Irish Whiskey Cheesecake makes an outstanding presentation without taking a lot of your time to prepare.  The Knot Irish Whiskey Liqueur was chosen for its hints of vanilla and caramel, which blend subtly and flavorful with the chocolate.  Serve with coffee or a dram of the Knot and toast friendships old and new. Cheesecakes are relatively simple to make and always a crowd pleaser.

Chocolate Irish Whiskey Cheesecake

Chocolate and Irish whiskey cheesecake
Coffee Cream Topping
1 c. chilled whipping cream
2 tbsp. butter
1 tsp. Coffee & Chocolate Spice
Crust
2 c. chocolate Oreo cookie crumbs
¼ c. Honey
6 tbsp. melted butter
Filling
2 ¼ lb. cream cheese, at room temp
1 2/3 c. sugar
5 eggs, at room temp
1 c. Irish Whiskey Liqueur or
1 c. semi-sweet chocolate chips
Crust:
Mix all ingredients.  Press into a 10" spring form pan and up the sides one inch.  Bake at 325 for 7-10 minutes.
Filling:
Beat cream cheese with electric mixer until smooth.  Beat sugar in gradually, and then add eggs one at a time.  Blend in liqueur.  Sprinkle half of chocolate chips over crust.  Spoon in filling.  Sprinkle with remaining chocolate chips. Bake at 325 approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.  Cool cake completely.
Coffee Cream Topping:
Beat whipping cream, butter, and Coffee & Chocolate Spice and spread over cooled cake.  Top with drizzled hot chocolate sauce, chocolate curls toasted nuts or Heath bits.

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