Festive Irish Cream Cheesecake

by Gail Shipp

Servings: 10 servings

INGREDIENTS

1 cup Graham cracker crumbs
1/4 cup sugar
1/4 cup margarine, melted
1 envelope unflavored gelatin
1/2 cup cold water
1 cup sugar
3 large eggs, separated
16 oz. pkg. cream cheese, softened
2 tbsp. cocoa
2 tbsp. bourbon
1 cup whipping cream, whipped

INSTRUCTIONS

Combine Graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook over low heat for 3 minutes, stirring constantly.

Combine cream cheese and cocoa, mixing with an electric mixer at medium speed until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened but not set.

Beat egg whites until foamy, gradually adding the remaining sugar; beat until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired.

CHEF COMMENTS

Variation: Substitute 2 tbsp. cold coffee for bourbon.

Tagged: cheesecakes, desserts, irishcreamcheesecake add tags

Have you made it? What'd you think?

Log in to review this recipe.