PARTY CHEESECAKE:
crust: 1
quantity of basic cheese cake crust, see recipe
fillings:
2 pkgs. (250g
each) cream cheese, softened
¾ cup
whipping cream
½ to ¾ cups
sugar
2 tsp
vanilla extract
3 eggs
2 egg yolks
4 tbsp. dark
rum
freshly
grated nutmeg
Preheat oven to 350 degree F. Roll out pastry to ¼-inch
thickness to fit an 8-inch spring-form baking pan. Bake blind for 12 minutes.
Remove from oven and set aside.
Beat cheese and sugar to taste together until fluffy.
Add eggs, one at a time, beating well after each addition. Add egg yolks, rum,
vanilla extract and nutmeg to taste. Beat well to mix in. Taste for sweetness,
adding more sugar if preferred.
Pour batter into half-baked pan. Bake 45 to 50 minutes or until done.
IRISH CREAM CHEESECAKE:
crust: 1
quantity of basic cheese cake crust, see recipe
filling:
2 pkgs. cream
cheese, softened
½ cup sugar
¼ cup flour
4 eggs
¾ cup
Baileys Irish Cream
1 tbsp.
vanilla extract
½ cup whipping cream
1 tbsp. extra Irish cream
chocolate shavings
Preheat oven to 350 degrees F. Roll pastry out to ¼-inch thickness
to fit an 8-inch spring-form baking pan. Bake blind 12 minutes. Remove from
oven and set aside.
Beat cream cheese and sugar together until fluffy. Add
eggs, one at a time, beating well after each addition. Stir in ¾ cup Irish
Cream liqueur, the flour and vanilla and mix well. Pour into prepared crust.
Bake 10 minutes. Reduce heat to 300 degrees F and bake 50 minutes more or until
set. Cool. Chill at least 4 hours.
Just before serving, whip cream with 1 tbsp. Irish
cream until stiff. Spread on top of cheesecake. Top with chocolate shavings to
garnish.
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