Description
If you like Irish cream and chocolate, you’ll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.
Ingredients
- 1 ½ cups chocolate cookie crumbs
- ⅓ cup confectioners’ sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup butter
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups white sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons all-purpose flour
- 3 eggs
- ½ cup sour cream
- ¼ cup Irish cream liqueur
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl
- mix together cookie crumbs
- confectioners’ sugar
- and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes; set aside.
- Increase the oven temperature to 450 degrees F (230 degrees C).
- In a large bowl
- combine cream cheese
- white sugar
- 1/4 cup cocoa
- and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time
- mixing well after each addition. Blend in sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C)
- and continue baking for 60 minutes.
- With a knife
- loosen the cake from the rim of the pan. Let cool
- then remove the rim of the pan. Chill for at least 4 hours before serving. If your cake cracks
- a helpful tip is to dampen a spatula and smooth the top
- then sprinkle with some chocolate wafer crumbs.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 9 hrs 20 mins
Servings: 12