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Every year for the "Night to be Much Observed" (aka: Passover dinner), I make this fabulous cheesecake -- oozing in both chocolate and Bailey's Irish Cream. What's not to like? If any of the rest of you are observing the week long "Days of Unleavened Bread" that follows, you will like to know that it is, of course, unleavened.
Bailey's Surprise Cheesecake
Diane Frantz
Crust:
1 c. flour
3/4 c. pecans or almonds, chopped
3 T. brown sugar
1/2 tsp salt
1/2 c. butter, cold, cut in pieces
1 egg yolk
Crust: Position rack in center of oven and preheat to 400.
Grease sides only of 9 inch springform pan. Combine first four
ingredients in food processor(now you can chop the nuts if necessary),
until nuts are chopped and ingreds blended. Mix in egg yolk. Press
mixture into pan and bake for 10 minutes or until golden brown.
Filling:
2 lbs. cream cheese, softened
1 1/2 c. sugar
5 eggs
1/4 c. whipping cream
6 oz. semi-sweet chocolate pieces (approx. 1 cup chocolate chips)
1 1/2 c. Bailey's Irish Cream Liqueur
Leave oven at 400. In a large mixer bowl beat cream cheese and
sugar until smooth and fluffy. Add eggs, 1 at a time, beating well
after each addition. In a small saucepan over low heat, warm cream
and melt chocolate pieces. Place 2 cups of cream cheese mixture in
a medium bowl and blend in melted chocolate. Add the Bailey's to
the remainder of the original cream cheese mixture. Pour all but
1 1/2 cups of this mixture into prepared crust. Spoon the chocolate
filling in a 2 inch wide "ring" over the Bailey's filling about
1 1/2 inches from the edge of the pan. Be careful not to get any in
the center of the Bailey's mixture. Using the back of a spoon,
carefully press chocolate mixture down into light mixture until top
is level. Spoon reserved 1 1/2 cups fililing evenly over the top.
Smooth top.
Place in the center of middle oven rack. Bake 15 minutes at 400,
then reduce oven temp to 300 bake for 50 minutes longer. Remove
cheesecake from oven and cool for 10 minutes.
Topping:
2 oz. semi-sweet chocolate, melted
2 c. sour cream
2 T. Bailey's Irish Cream Liqueur
2 T. sugar
Combine melted chocolate, Bailey's, sour cream and sugar. Spread
over top of cheesecake. Bake for 5 minutes. Remove cheesecake from
oven, cool and then place in refrigerator.
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