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Brandy Alexander Cheesecake
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Crust: 18 chocolate Graham cracker boards | |
1 tbsp | sugar |
1/2 c | unwanted butter, (1) stick |
Filling: | |
4 pkg (8oz) | cream cheese, softened |
1 1/4 c | sugar |
3 rbsp cornstarch | |
4 | eggs |
3 tbsp | brandy |
3 tbsp | creme de cacao |
Garnish: | |
1/2 cup | heavy cream |
1 tbsp | sugar |
Chocolate covered coffee beans if desired.
1. Heat oven to 325
2. Crust: in food processor, pulse crackers until fine crumbs. Add sugar and butter. Pulse till moistened. Press into bottom and up the sides of a 9pm springform pan. Refrigerate.
3. Filling: in lg bowl beat cheese till smooth. Add sugar and cornstarch beat in medium-hi speed till creamy. Add eggs one at a time. Add brandy and creme de cacao, beat till smooth. Poor into crust.
4. Bake until edge of cheesecake is just set and center slightly jiggles. 60-70 mins. Transfer to wire rack, run knife around inside edge of pan. Let cool completely. Cover and refrigerate overnight.
5. Garnish: remove side of pan. Whip heavy cream and sugar to stiff peaks. Use to garnish cheesecake. Scatter with coffee beans.
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