Irish Cream And Chocolate Cheesecake Recipe
Servings: 6
Ingredients
- 1 2/3 c. Crushed chocolate wafers (200 gr package) 1/3 melted FILLING
- 2 env unflavored gelatin
- 1/4 tsp Salt
- 1 Tbsp. Instant coffee granules
- 2 c. Lowfat milk
- 4 x Large eggs separated
- 1/3 c. Irish Cream liqueur
- 1 lb nonfat Cream cheese
- 1/2 c. Granulated sugar
- 4 ounce Semisweet chocolate
Directions
- This can be made a day ahead, and it freezes well too.
- CRUST; In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Chill.
- FILLING; In saucepan, cook gelatin, salt, coffee and lowfat milk, stirring constantly, over medium heat till warm and coffee is dissolved. Reduce heat. Stir a little coffee mix into egg yolks, then pour egg mix back into saucepan. Cook, stirring frequently, till mix thickens slightly, 4 - 5 min. Remove from heat and add in liqueur. Using electric mixer or possibly food processor, blend cream cheese and 1/4 c. of the sugar till smooth. Slowly blend coffee mix into cream cheese. Chill, stirring occasionally, till consistency of raw egg whites, about 1 - 1-1/2 hrs.
- Meanwhile, heat chocolate in double boiler over warm water. Let cold. Beat egg whites till soft peaks form. Gradually add in remaining sugar and beat till stiff peaks form. Gently fold egg whites into coffee mix.
- Transfer 1-1/2 c. of coffee mix to small bowl and mix in chocolate.
- Using large spoon, alternately spoon two mixtures over chocolate crust.
- Use knife to swirl chocolate through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 6 servings | |
| Calories 686 | |
| Calories from Fat 405 | 59% |
| Total Fat 46.41g | 58% |
| Saturated Fat 24.88g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 628mg | 26% |
| Potassium 499mg | 14% |
| Total Carbs 56.78g | 15% |
| Dietary Fiber 4.2g | 14% |
| Sugars 37.29g | 25% |
| Protein 16.38g | 26% |
