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IRISH SATIN CHEESECAKE
IRISH SATIN CHEESECAKE
Ingredients
- 1 cup graham wafer crumbs
- 3 tbsp granulated sugar
- 3 tbsp salted butter, melted
- 24 oz (750 g) cream cheese, softened
- 1 cup granulated sugar
- Dash salt
- 4 large eggs
- 1/3 cup Irish cream liqueur
- 2 tsp vanilla
- 1 cup sour cream
- Sour Cream Topping*
Directions
- To prepare crust, combine crumbs, 3 tbsp sugar and melted butter. Press mixture into bottom and 1 inch up sides of a greased 9 inch springform pan. Refrigerate until ready to use.
- Preheat oven to 350°F.
- To prepare filling, use medium speed of an electric mixer and beat together cream cheese, 1 cup sugar and salt until fluffy. Beat in eggs, one at a time. Beat in liqueur and vanilla. Using low speed, beat in sour cream just until blended. Spoon filling into prepared crust.
- Bake until filling is set, about 60 - 65 minutes. Remove from oven; turn off oven.
- Spread Sour Cream Topping over cheesecake; return to oven. With door closed, let cheesecake stand for 45 minutes.
- Remove from oven and immediately run a knife around sides of pan to loosen. Cool on a rack. Cover and refrigerate for 8 hours or overnight. Slice cheesecake with a hot wet knife. Do not freeze.
Nutritional analysis per serving:
567 calories, 43.1 g fat, 8.3 g protein, 36.7 g carbohydrate, 0.3 g fibre, 393 mg sodium
SOUR CREAM TOPPING
Ingredients
- 1 cup (250 mL) whipping cream
- 2 tbsp (25 mL) sour cream
- 1 tbsp (15 mL) icing sugar
Directions
- Beat together all ingredients until stiff peaks form.