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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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SHIMON BAILEY'S
IRISH CREAM CHEESECAKE
| INGREDIENTS: |
| CRUST: |
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10
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graham crackers, break up
"KOSHER" |
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1-¼ |
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cups pecans (check for
infestation) |
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6 |
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Tbs unsalted butter, melted |
| FILLING: |
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1-½ |
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lbs cream cheese, softened |
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¾ |
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cup sugar |
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3 |
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large eggs |
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1/3 |
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cup Bailey’s Irish Cream |
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1 |
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tsp vanilla extract |
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3 |
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oz white chocolate, imported
"ELITE Magdeem" |
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| TOPPING: |
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1-½ |
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cups sour cream |
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¼ |
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cup confectioners’ sugar |
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1-½ |
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oz. white chocolate, grated
"ELITE Magdeem" |
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24 |
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pecan halves |
| INSTRUCTIONS: |
| CRUST: |
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1. |
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Preheat oven to 325 degrees Fahrenheit.
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2. |
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Lightly butter a 9-inch
springform pan with 2-¾-inch sides. |
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3. |
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Finely grind graham crackers, pecans and
sugar in a food processor.
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4. |
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Add butter and blend, using pulse switch.
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5. |
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Press crumbs onto bottom and 2 inches up
sides of prepared pan.
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6. |
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Refrigerate 20 minutes. |
| FILLING: |
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1. |
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Using an electric mixer, beat cream
cheese and sugar in a large bowl until smooth.
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2. |
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Whisk eggs, Bailey’s and
vanilla in a medium bowl until just blended. |
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3. |
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Beat egg mixture into cream
cheese mixture. |
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4. |
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Finely chop white chocolate
in processor using on/off turns. |
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5. |
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Add to cream cheese mixture. |
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6. |
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Transfer filling to
crust-lined pan. |
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7. |
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Bake until edges of filling
are puffed and dry looking and center is just set, about 50
minutes. |
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8. |
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Cool on rack.
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| FOR
TOPPING: |
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1. |
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Mix sour cream and powdered sugar in a
small bowl.
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2. |
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Spread topping onto cooled
cake. |
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3. |
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Refrigerate until well
chilled, about 6 hours. (Can be prepared 1 day ahead). |
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4. |
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Sprinkle grated chocolate over cake.
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5. |
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Place pecans around edge and serve.
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| NOTE: |
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Can be made with or without
topping, if without, topping can be served on side. |
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| Source:
Rabbi
Alan Ira Silver |
!בתיאבון
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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