IRISH CREAM AND CHOCOLATE CHEESECAKE
Crust:
1 2/3 c Chocolate wafers; crushed
1/3 c Butter; melted
Filling:
2 pkg Gelatin, unflavored
1/4 tsp Salt
1 Tbsp 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.
- Refrigerate.
- 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.
- Serves 12.