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Name: French Chocolate Cheesecake with Baileys Irish Creme Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: French
Ingredients: 1 ts Vanilla; 2 c Chocolate wafer crumbs; 1/4 c Sugar; Crust; 1 c Granulated sugar; 2 lg Egg; Melted; 3/4 c Heavy cream; 24 oz Cream cheese; 3/8 c Butter -- melted; 2 tb Unsweetened cocoa powder; 1 1/2 c Sour cream; CHEESECAKE; 3 tb Water and cornstarch; 10 oz Semisweet chocolate chips --

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INGREDIENTS

1 ts Vanilla
2 c Chocolate wafer crumbs
1/4 c Sugar
Crust
1 c Granulated sugar
2 lg Egg
Melted
3/4 c Heavy cream
24 oz Cream cheese
3/8 c Butter -- melted
2 tb Unsweetened cocoa powder
1 1/2 c Sour cream
CHEESECAKE
3 tb Water and cornstarch
10 oz Semisweet chocolate chips --

Servings

INSTRUCTIONS

Crust-Preheat oven to 350 degrees. In a bowl, mix the chocolate wafer crumbs, butter and sugar. Mix well and press into a 9 inch springform pan. Cheesecake- In a food processor, blend cream cheese and sugar until smooth. Add sour cream, eggs, cocoa powder and vanilla and process until mixed. Add melted chocolate and blend. Pour mixture into crust and smooth the top. Bake for 50 minutes at 325 degrees. Shut off oven and leave door open until cool. Chill overnight. Sauce- Brown baileys like a blonde roux is the secret to the sauce. Brown to the bottom of pan. Add cream, and sugar to blend sugar. Thicken with cornstarch and water mixture. Cook over medium heat for about 30 minutes. Source: Chef James Graham of Prejeans restaurant. Lafayette, La. Recipe By : James Graham File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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French Chocolate Cheesecake with Baileys Irish Creme Sauce

1 ts Vanilla
2 c Chocolate wafer crumbs
1/4 c Sugar
 Crust
1 c Granulated sugar
2 lg Egg
 Melted
3/4 c Heavy cream
24 oz Cream cheese
3/8 c Butter -- melted
2 tb Unsweetened cocoa powder
1 1/2 c Sour cream
 CHEESECAKE
3 tb Water and cornstarch
10 oz Semisweet chocolate chips --

Crust-Preheat oven to 350 degrees.  In a bowl, mix the chocolate wafer  crumbs, butter and sugar.  Mix well and press into a 9 inch springform pan.  Cheesecake- In a food processor, blend cream cheese and sugar until smooth.  Add sour cream, eggs, cocoa powder and vanilla and process until mixed. Add  melted chocolate and blend.  Pour mixture into crust and smooth the top.  Bake for 50 minutes at 325 degrees.  Shut off oven and leave door open  until cool.  Chill overnight. Sauce- Brown baileys like a blonde roux is  the secret to the sauce. Brown to the bottom of pan. Add cream, and sugar  to blend sugar.  Thicken with cornstarch and water mixture. Cook over  medium heat for about 30 minutes. Source: Chef James Graham of Prejeans  restaurant.  Lafayette, La.    Recipe By     : James Graham    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (4181g)
Recipe Makes: 1 Servings

Calories: 13323
Calories from Fat: 10064 (76%)

Amt Per Serving		% DV

	Total Fat 1118.2g	1491 %
	Saturated Fat 603.3g	3017 %
	Monounsaturated Fat 298.4g
	Polyunsanturated Fat 69g
Cholesterol 3678.1mg		1132 %
Sodium 11353mg		391 %
Potassium 5000.6mg		132 %
Total Carbohydrate 669.3g		197 %
	Dietary Fiber 16g	64 %
	Sugars, other 653.3g
Protein 208.1g		297 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13323

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