Wednesday Recipes--Irish Cream Cheesecake

As I've mentioned before, I have several cookbooks I'm working my way through--trying all the recipes over time. This one, Kraft Philadelphia Cream Cheese's Cheesecakes (published in 1989) is a strong contender for being the closest to being finished. Somehow, over the years,

I've become a cheesecake queen--even though I didn't even like the cheesecake-from-a-box that I knew in childhood.

But these are so different--and delicious. This one, I put off making for some time because it's not baked and I've tried a few of those I did not like.

This one, however, was my son's choice for his birthday cake last fall. And it is one to write home about--or to post on one's blog, whichever comes first.

I hope y'all are doing great. May the Lord bless you and keep you, Christina

Irish Cream Cheesecake

Ingredients:

Crust:

1 cup graham cracker crumbs (pulse them in a food processor or mash them with a rolling pin in a sealed plastic bag)

1/4 cup sugar

1/4 cup melted butter

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan.

Filling:

1 envelope unflavored gelatin

1/2 cup cold water

3 eggs, separated

1 cup sugar

2 8-ounce packages cream cheese, softened

2 tablespoons cocoa

2 tablespoons bourbon

1 cup whipping cream whipped

Instructions:

1. Soften gelatin in water; stir over low heat until dissolved.

2. Beat egg yolks; blend into dissolved gelatin with 3/4 cup sugar. Cook, stirring constantly

over low heat for 3 minutes.

3. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until blended.

4. Chill until thickened but not set.

5. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form.

6. Fold egg whites and whipped cream into cream cheese mixture; pour over crust.

7. Chill until firm.

8. Garnish with chocolate curls or chocolate leaves (as shown in picture).

9. To create chocolate leaves: Wash rose leaves or other safe leaves. Melt semi-sweet chocolate chips. Brush chocolate on to leaves. Place leaves on parchment paper on cookie sheet. When leaves are frozen, peel leaf off and voila, chocolate leaves!