Chocolate is definitely the flavor-of-the-month when Easter rolls around, so you might want to add just one more recipe — like this creamy cheesecake — to your dessert basket. You’ll find this and other springtime desserts in my cookbook, Flavors of Ireland. Signed copies are available on www.irishcook.com
CHOCOLATE-IRISH CREAM CHEESECAKE
SERVES 14 to 16
1 1/2 cups crushed digestive biscuits or graham crackers
2 tablespoons butter, melted
3 (8-ounce) packages cream cheese, at room temperature
1 cup sugar
8 ounces semisweet chocolate, melted
1/4 cup Irish cream liqueur
3 large eggs, beaten
Fresh berries, for serving
Mint leaves, for garnish
- Preheat oven to 325° F.
- In a medium bowl, combine crumbs and butter. Press onto bottom of a 9-inch springform pan; bake for 10 minutes.
- In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until blended. Add chocolate and Irish cream; mix again. Add eggs, one at a time, mixing well after each addition on low speed; pour over crust.
- Bake for 55 to 65 minutes, or until center is almost set. Remove from oven and transfer to wire rack; let cool for 20 minutes. Run knife around the rim to loosen and let cool completely before removing the side of the pan. Refrigerate for at least 4 hours or overnight. Slice and serve with berries and garnish with mint. (Photo: Danelle Mccollum|Dreamstime.com)