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Reply #63: Irish Cream and White Chocolate Cheesecake [View All]

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Lyric Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-26-07 07:43 AM
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63. Irish Cream and White Chocolate Cheesecake
This cheesecake is baked in a springform pan, which is then placed into a larger pan of hot water during the baking process. It is to DIE for, yum!

Graham Cracker Crust:

2 1/2 cups graham cracker crumbs
1/2 cup plus 2 tbsp. melted butter

Mix well, using a fork to break up any large chunks. Cover bottom and sides of outside of a 10 inch springform pan with double layer of foil, to prevent water from seeping in. Spread graham cracker crumbs into the inside of the pan, and press firmly on the bottom, and an inch or two up the side.

3 large eggs
2 8-ounce packages softened cream cheese
1/2 cup sugar
2/3 cup melted white chocolate (not the candymelts--real white chocolate)
1/4 tsp salt
2 tsp. pure vanilla extract
2 1/2 cups sour cream
2/3 cup Bailey's Irish Cream liqueur

Start boiling 2 quarts of water; remove from heat when it reaches a boil, so it will be slightly cooler by the time you need it.

In a large mixing bowl, cream the cream cheese and sugar well. Add eggs one at a time, beating well after each. Add remaining ingredients and mix well, scraping with a rubber spatula; pour into crust-bottomed, foil lined (outside) springform pan- 10 inch. Place springform pan into a larger pan full of VERY hot (but not boiling) water--the water should reach about 2/3 of the way up the pan. Bake at 350 degrees for 60-80 minutes, or until edges are set and center is still a little wobbly. Cool for at least 2 hours at room temperature, then cover with plastic wrap and chill in fridge for 4-6 hours.

To serve: Garnish with a few fresh raspberries, white chocolate shavings, and a dribble of Irish cream on the plate.
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