Sunday, July 22, 2012

A truly decadent cheesecake....

I came across the original base for this recipe from Daily Recipe online, but completely converted it to gluten-free, and had fun doing it too.

 I've now made this twice, and the second time was for my brother to take to an office party function. According to my brother it went over extremely well as there wasn't a single crumb left over.

Let's see, how to describe this decadent cheesecake.... It's ultra creamy, rich and very chocolate. This is one of those that you want to totally savor and because its rich, little slices go a long way. Yeah, it's that good.

It's ready to go in..... even before baking it's yummy!

Oh yeah.... it's good, but have to wait till it cools fully!

 Gluten-Free Chocolate Irish Cream Cheesecake

1 box Gluten-free Kinnikinnick chocolate K-Kritters cookies (2cups)
8 Tbl melted butter
1/2 tsp cinnamon
24 oz (3 pkgs) cream cheese (used goat cream cheese I made)
8oz. Sour cream or greek yogurt, plain
1 cup sugar
1 cup dark semi sweet chocolate chips, (I used 1/2 cup dark chocolate chips and 1/2 cup white chocolate chips my first time) melted in a microwave safe container
3 eggs
1/2 cup Irish cream liqueur
2 Tbl cream, or milk (I used So Delicious' plain coconut creamer)
2 tsp vanilla

Heat the oven to 325 degrees F.
For the crust, crush cookies finely in a blender. In a medium bowl, mix the cookie crumbs, butter and cinnamon with a fork, and ensure all the crumbs are moistened. Press this mixture into the bottom of a 9 inch springform pan and up the sides. Set aside.

In mixer with paddle attachment, beat cream cheese till very smooth, add the sour cream, sugar, and melted chocolate, mix on medium until very smooth. Add the eggs one ate time beating well after each one. Add the milk or cream, liqueur and vanilla, mix on low scraping the sides till smooth and very fluffy.

Pour into the prepared crust, and smooth out with a spatula. Place the pan into a shallow baking pan or dish (in case of liquid drips, etc.) and bake for 55 to 60 minutes or until the center appears set when gently shaken.

Cool on wire rack for 15 to 20 mins., run a sharp knife or thin metal icing spatula around the edge of pan. Let cool another 30 mins. before removing the pan sides. Then cool for 1 hr more. Cover and chill at least 6 hrs before serving.

If you want to garnish this, try some white and dark chocolate shaving curls on top. 

Enjoy it! It's really easy and you'll have all sorts of people thinking you're a genius and bake the most fabulous things!

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