Irresistible cheesecake with Irish cream and chocolate, delicious for any occasion.
Learn more about Sonia Arias
Ingredients16 portions
Preparation
Chocolate biscuit base: In a small bowl, mix the ground cookies with the melted butter or margarine until they are well incorporated. Press the mixture into a previously greased removable mold (approximately 22 centimeters).
Chocolate and Irish Cream Filling: In a large bowl with an electric mixer , combine cream cheese and sugar. Add the eggs one by one, beating well before each incorporation. Add the Irish cream liqueur and vanilla extract.
Mix the soluble coffee with the hot water. Add to the cream cheese mixture. Pour the mixture on the base of cookies.
Bake at 176 ° C for 15 minutes. Lower the temperature to 93 ° C and bake for 1 hour and 10 minutes or until the center is no longer wet or shiny. Remove the cheesecake from the oven and pass a knife around the mold. Turn off the oven; Return the cheesecake to the oven for 30 more minutes. Let rest, discovered all night.
Place a stencil on the cheesecake. Cover with the icing sugar and remove the stencil very carefully. Let stand until serving time. You can cut between 12 and 18 slices.
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