Irish Cream and Chocolate Cheesecake
1 2/3 c Chocolate wafers, crushed
1/3 c Butter, melted
2 pkg. Gelatin, unflavored
1.4 tsp. Salt
1 Tbsp Coffee, instant
2 c Milk
4 eggs, separated
1/3 c Irish cream liqueur
1 lb. Cream Cheese
1/2 c Sugar
4 oz. Chocolate,. semi-sweet
In bowl, combine wafers and butter. Press into 13x9 inch
glass baking dish. Refrigerate.
In saucepan, cook gelatin, salt, coffee and milk, stirring constantly,
over medium heat until hot and coffee is dissolved. Reduce heat.
Stir a little coffee mixture into egg yolks, then pour egg mixture
back into saucepan. Cook, stirring frequently, until mixture
thickens slightly. Cook, stirring frequently, until mixture thickens
slightly, 4 to 5 minutes. Remove from heat and add liqueur.
Using an electric mixer of food processor, blend cream cheese
and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture
into cream cheese. Chill, stirring occasionally, until consistency
of raw egg whites, about 1 to 1 1.2 hours. Meanwhile, melt
chocolate in double boiler over hot water. Let cool. Beat egg
whites until soft peaks form. Gently fold egg whites into coffee
mixture. Transfer 1-1/2 cups of coffee mixture to small
bowl and fold in chocolate. Using large spoon alternately spoon
two mixtures over chocolate crust. Use knife to swirl chocolate
through coffee mixture./
Refrigerate until firm, at least 6
For Sponge Cake - Whip egg white and 8
oz. sugar in mixer to firm peaks.
In separate bowl, whip together egg yolks and remaining 8 oz. sugar.
Alternately add yolk mixture and flour to egg whites, folding in by hand
until all ingredients are incorporated. Add vanilla and zest.
Pour and spread
into 1/2 sheet pan. Bake at 375 degrees for 15 to 20 minutes.
For Pastry Crème - Bring first 3
ingredients to a boil on stove. Remove
from heat. Blend, mix by hand the yolks, clear gel and pastry flour.
Add to first mixture and mix by hand. Add melted butter and mix
well-incorporated. Cool, hold refrigerated.