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Measurements

Irish Cream Cheesecake

Yield: 10 Servings

24 oz Cream cheese, softened
2 c Vanilla wafer crumbs
1/3 c Butter, melted
1/2 c Sugar
3 lg Eggs
2 tb Flour
1 c Irish cream liqueur
1 ts Vanilla
1 c White chocolate, grated

Preheat oven to 350 degrees. Combine the crumbs and butter in a medium-size bowl. Press on the bottom of a 9-inch cheesecake pan. Bake in oven for five minutes. Remove and set aside. Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth. Pour mixture onto crust and bake for 40 minutes.

Turn off oven and leave in oven for another 15 minutes. Remove from oven and let cool. After cheesecake has cooled, sprinkle white chocolate on top. Refrigerate overnight.

The Charleston Gazette, March 13, 1996


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