KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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SHAVUOT KOSHER RECIPES |
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SHIMON BAILEY'S
IRISH CREAM CHEESECAKE
INGREDIENTS: |
CRUST: |
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10
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graham crackers, break up
"KOSHER" |
1-¼ |
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cups pecans (check for
infestation) |
6 |
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Tbs unsalted butter, melted |
FILLING: |
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1-½ |
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lbs cream cheese, softened |
¾ |
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cup sugar |
3 |
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large eggs |
1/3 |
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cup Bailey’s Irish Cream |
1 |
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tsp vanilla extract |
3 |
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oz white chocolate, imported |
TOPPING: |
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1-½ |
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cups sour cream |
¼ |
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cup confectioners’ sugar |
1-½ |
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oz. white chocolate, grated |
24 |
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pecan halves |
INSTRUCTIONS: |
CRUST: |
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1. |
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Preheat oven to 325 degrees Fahrenheit.
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2. |
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Lightly butter a 9-inch
springform pan with 2-¾-inch sides. |
3. |
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Finely grind graham crackers, pecans and
sugar in a food processor.
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4. |
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Add butter and blend, using pulse switch.
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5. |
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Press crumbs onto bottom and 2 inches up
sides of prepared pan.
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6. |
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Refrigerate 20 minutes. |
FILLING: |
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1. |
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Using an electric mixer, beat cream
cheese and sugar in a large bowl until smooth.
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2. |
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Whisk eggs, Bailey’s and
vanilla in a medium bowl until just blended. |
3. |
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Beat egg mixture into cream
cheese mixture. |
4. |
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Finely chop white chocolate
in processor using on/off turns. |
5. |
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Add to cream cheese mixture. |
6. |
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Transfer filling to
crust-lined pan. |
7. |
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Bake until edges of filling
are puffed and dry looking and center is just set, about 50
minutes. |
8. |
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Cool on rack.
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FOR
TOPPING: |
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1. |
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Mix sour cream and powdered sugar in a
small bowl.
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2. |
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Spread topping onto cooled
cake. |
3. |
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Refrigerate until well
chilled, about 6 hours. (Can be prepared 1 day ahead). |
4. |
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Sprinkle grated chocolate over cake.
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5. |
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Place pecans around edge and serve.
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NOTE: |
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Can be made with or without
topping, if without, topping can be served on side. |
Source:
Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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