Lynn demonstrates how to make a delicious Irish Cream Caramel Cheesecake that would be a perfect dessert for a St. Patrick's Day meal.
|Cooking spray||2 Dash|
|For the crust|
|Chocolate wafers||8 Ounce|
|Granulated sugar||3 Tablespoon|
|Melted butter||7 Tablespoon|
|For the filling|
|Cream cheese||8 Ounce , softened|
|All purpose flour||2 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Sugar||1 1/4 Cup (20 tbs)|
|For the caramel topping|
|Sugar||1/2 Cup (8 tbs)|
|Heavy cream||1/2 Cup (8 tbs)|
1. Preheat the oven at 350° F. Spray a 9" spring form pan with cooking spray. Cover the base of the pan with foil and set aside.
2. For the Crust – In a food processor, grind up the chocolate wafers.
3. Add in the sugar and butter to the wafer mixture and blend again.
4. Transfer the mixture to a 9" spring form pan and press evenly on the bottom and about 2" up the sides of the pan.
5. Bake in the oven for 10 minutes at 350 degrees F.
6. Take out the crust and let the pan cool on a rack.
7. Reduce the oven temperature to 300°F.
8. For the Filling – In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour and a pinch of salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, for 5 minutes.
9. Stir in the sugar and continue beating until well blended and smooth.
10. Pour in the Baileys and vanilla and beat until blended, for 30 seconds.
11. Add the eggs one at a time, beating just until blended.
12. Scrape the filling and give a last mix.
13. Pour the filling over the cooled crust and bake in oven for 65 minutes at 300 degrees F.
14. Set on a rack and cool completely. Cover and refrigerate overnight.
15. For the Topping – In a saucepan, combine the sugar and water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear.
16. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber.
17. Take off the saucepan from the heat add in the cream, butter and salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, for 15 minutes.
18. Place the cheesecake on a cake stand and pour in the caramel topping. Spread with the spatula.
19. Serve Cheesecake as dessert.
To cut, run a thin knife under hot water, wipe it dry and cut the cake into slices, heating and wiping the knife after every slice for best results.
Calories 525Calories from Fat 255
% Daily Value*
Total Fat 29 g44.6%
Saturated Fat 16 g80%
Trans Fat 0 g
Sodium 290 mg12.08%
Total Carbohydrates 62 g20.7%
Dietary Fiber %
Sugars 49 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 5250Calories from Fat 2550
% Daily Value*
Total Fat 290 g446%
Saturated Fat 160 g800%
Trans Fat 0 g
Sodium 2900 mg120.8%
Total Carbohydrates 620 g207%
Dietary Fiber 0 0%
Sugars 490 g
Protein 60 g120%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet