Monday, January 11, 2010

Irish Cream Cheesecake

I adapted a recipe to make a cheesecake for the holidays. This turned out excellent and I'd be proud to serve it at any gathering. I think with Valentines coming up, this would be a lovely dessert.
1 cup of broken up sugar free shortbread cookies, broken up
1 1/4 cups ground almonds
1/4 cup Splenda
6 tablespoons butter, melted

1 1/2 lbs low fat cream cheese room temperature
3/4 cup Splenda
3 large eggs
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract
4 - 6 ounces sugar free white chocolate (use either a bar or baking chips - I found SF white choc baking chips at our local bulk food store)

1 1/2 cups Greek yogurt
1/4 cup Splenda

Preheat oven to 325°.
Lightly butter a 9-inch springform pan.

Combine the cookies, Splenda and almonds in a food processor and grind until fine. Add the melted butter and blend, using on/off turns.
Press mixture on the bottom of the pan.
Chill for 20 minutes. (You DONT bake this crust ahead of time - I have never made one this way, but it turned out yummy)
Prepare the filling: With a electric mixer, beat cream cheese and Splenda in large bowl until smooth. In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
Beat mixture into the cream cheese mixture.
Melt the white chocolate in the microwave, mixing every 30 seconds until melted; add to cheese mixture while mixer is running.
Pour filling into crust.
Bake for 45 minutes. Mix greek yogurt and splenda and spread evenly on top. Return to oven for another 10 minutes.

Remove and cool completely. Serve chilled (best if overnight). Garnish with white choc shavings if desired.

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