CHEESECAKE WITH IRISH WHISKEY

CHEESECAKE with Irish whiskey image

Provided by pepin

Time 1h25m

Yield Makes cube

Number Of Ingredients 13

the bottom of the cake :::: 220 g of chocolate biscuits or oatmeal
• 65 g butter
• 1 teaspoon powdered cappuccino
The curd: :::: 1 kg of cheese
5 eggs
1 cup granulated or caster sugar
6 and a half spoons of instant coffee
1 chocolate pudding
2 tablespoons Irish whiskey
1 tablespoon of cream
Whipped cream 500 ml heavy cream 36%
2 - 3 tablespoons granulated sugar
3 teaspoons gelatin + ¹/4 cup hot water

Steps:

Preheat oven to 160 degrees C.
IMPLEMENTATION bottom of the melted butter cookies and mix to obtain a mass with the consistency of wet sand. Lamina paper lined sandy ground cover. Pat in the bottom of the mold, and bake 10 minutes in preheated oven. Cool.
EXECUTION curd Put the eggs in a blender with the sugar and mix the ingredients. Then add the chocolate pudding Mix to combine long not to unnecessarily aerate the curd - aerated cheesecake grow strongly and then falls. A spoonful of sour cream mixed with instant coffee on a uniform mass and add to the curd. Mix everything with a spoon, adding whiskey pour the prepared mass at the bottom of the biscuit ... Bake at 160 ° C for about 50-60 minutes in a water bath baked cheesecake, which should be equal as a table, leave to cool in the oven with the door ajar. Then remove and cool completely. Put in the fridge for 3 hours and preferably overnight. NOTE When using a springform pan, opening, wrap it in aluminum foil carefully so as not to get into the water, because we bake cheesecake in a water bath.
finish: Implementation of whipped cream Pour gelatin with hot water and mix thoroughly dissolve. Whip the cream to stiff. Add the powdered sugar portions, stirring constantly mixer at a reduced speed. Thin stream without interrupting mixing pour dissolved, przestudzoną gelatin thus prepared mass distributed on the layer of cheese. The surface of the dough sprinkle powdered chocolate. bon appetit