Irish Cream & Chocolate Cheesecake
Yield: 12 Servings
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted
2 pk Gelatin, unflavored
1/4 ts Salt
1 tb Coffee, instant
2 c Milk
4 Egg; separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet
CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish.
FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over
medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture
into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until
mixture thickens slightly, 4 to 5 minutes. Remove from heat and add liqueur.
Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar
until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally,
until consistency of raw egg whites, about 1 to 1-1/2 hours. Meanwhile, melt chocolate in
double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually
add remaining sugar and beat until stiff peaks form. Gently fold egg whites into coffee
mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using
large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl
chocolate through coffee mixture.
Refrigerate until firm, at least 6 hours.
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