Angelgirl Irish Cream Cheesecake Desserts Recipes

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Angelgirl Irish Cream Cheesecake


  • Crust:
  • 1 1/2 cups chocolate cookie crumbs
  • (56g) ¼ cup butter
  • Filling:
  • 3 8oz packages cream cheese
  • 1 1/4 cups white sugar
  • 1/4 cup baking cocoa
  • 3 tablespoons all-purpose flour
  • 3 eggs
  • 1/2 cup light yogurt
  • 1/4 cup Irish Cream syrup
  • Topping:
  • ¼ cup heavy cream
  • 1 tbsp powder sugar
  • ½ tsp instant espresso powder

  • Method:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix cookie crumbs and melted butter well.
  • Press into bottom of 9" loose bottom tart pan.
  • Bake 10 minutes. Set aside. Increase oven temperature to 450 degrees.
  • In a large mixing bowl, beat cream cheese until creamy, add sugar and beat well, add 1/4 cup cocoa and beat again, add flour and combine well. Beat at medium speed until blended and smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Blend in yogurt and Irish Cream. Beat on low speed.
  • Pour into prepared crust. You will have enough batter to fill two prepared 9in crust.
  • Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and bake for 45 minutes. Leave to cool completely in the oven with door ajar. Chill 4-5hours
  • Just before serving, beat the heavy cream and powder sugar till stiff peaks form, add the instant espresso powder and mix well. You can spread the cream all over the surface.
  • I centered two different in size cake rings and spooned the cream in between. Pulled the rings and made some swirls with a teaspoon. Sift some cocoa powder over cream only. Cut into wedges.

  •  Angelgirl Irish Cream Cheesecake 



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