IRISH SATIN CHEESECAKE

Serves: 10-12

1 cup (250 ml) graham wafer crumbs

3 tbsp (45 ml) sugar

3 tbsp (45 ml) butter, melted 24 oz (680 g) cream cheese, softened

1 cup (250 ml) sugar Dash salt

4 eggs

1/3 cup (80 ml) Irish cream liqueur

2 tsp (10 ml) vanilla

1 cup (250 ml) sour cream Sour cream topping (see recipe)

1. To prepare crust, combine crumbs, 3 tbsp (45 ml) sugar and melted butter.

2. Press mixture into bottom and 1 inch (2.5 cm) up sides of a greased 9-inch (22-cm) springform pan. Refrigerate until ready to use.

3. To prepare filling, use medium speed of an electric mixer and beat together cream cheese,

1 cup (250 ml) sugar and salt until fluffy.

4. Beat in eggs, one at a time. Beat in liqueur and vanilla. Using low speed, beat in sour cream just until blended.

5. Spoon filling into prepared crust. Bake at 350 F (175 C) for 60-65 minutes or just until filling is set. Remove from oven; turn off oven.

6. Spread sour cream topping over cheesecake; return to oven. With door closed, let cheesecake stand for 45 minutes. Remove from oven and immediately run a knife around sides of pan to loosen. Cool on a rack. Cover and refrigerate for 8 hours or overnight. Slice cheesecake with a hot, wet knife. Do not freeze.

SOUR CREAM TOPPING

1 cup (250 ml) whipping cream 2 tbsp (30 ml) sour cream

1 tbsp (15 ml) icing sugar

1. Beat together all ingredients until stiff peaks form.