This cheesecake contains the best of two worlds, Brady's Irish Cream and the taste of good quality chocolate. The texture of the filling turns out a little like mousse that melts in your mouth..and is a perfect combination with the crunchy chocolate base. It'a sweet that is always popular in our house on High days and Holidays.
1 1/2 cups chocolate cookie crumbs
1/3 cup Icing/Confectioners' sugar
1/3 cup unsweetened good quality cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened good quality cocoa powder
3 tablespoons all-purpose flour
1/2 cup sour cream
3 tbsp good quality grated chocolate
1/4 cup Brady's Irish Cream
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa.
Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan.
Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, grated chocolate, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth.
Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Bradys Irish Cream; mixing on low speed. Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving.
If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some plain chocolate wafer crumbs.
Serve with whipped heavy cream or clotted cream.
Looks great, Ruthie. Thanks for sharing it with us. I'll definitely be trying this soon, so I'll report back once I've tried it.
Looks great dear but I have a question .Butter unsalted or ...?