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.
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.