This recipe is for a traditional Irish cream cheese cake. It is a dense cake, similar to a pound cake, that is flavored with Irish cream liqueur. It is often served with a whiskey sauce or a chocolate ganache.
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of9-inch springform pan.
Soften gelatin in water, stir over low heat until dissolved.
Blend in 3/4cup sugar and beaten egg yolks; cook stirring constantly, over low heat,3 minutes.
Combine cream cheese and cocoa, mixing at medium speed onelectric mixer until well blended.
Gradually add gelatin mixture andbourbon, mixing until well blended.
Chill until thickened, but not set.
Beat egg whites until foamy; gradually adding the remaining sugar, beatinguntil stiff peaks form.
Fold egg whites and whipped cream into cheesemixture and pour over crust.
Chill until firm.
Garnish with chocolatecurls and small silver candy balls, if desired.
VARIATION:Substitute 2 T cold coffee for bourbon.
Ingredients
Directions
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of9-inch springform pan.
Soften gelatin in water, stir over low heat until dissolved.
Blend in 3/4cup sugar and beaten egg yolks; cook stirring constantly, over low heat,3 minutes.
Combine cream cheese and cocoa, mixing at medium speed onelectric mixer until well blended.
Gradually add gelatin mixture andbourbon, mixing until well blended.
Chill until thickened, but not set.
Beat egg whites until foamy; gradually adding the remaining sugar, beatinguntil stiff peaks form.
Fold egg whites and whipped cream into cheesemixture and pour over crust.
Chill until firm.
Garnish with chocolatecurls and small silver candy balls, if desired.
VARIATION:Substitute 2 T cold coffee for bourbon.
