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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 475F degrees. | 2. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats. A deep cookie sheet will work fine. | 3. Measure 1 1/2 cups of graham cracker crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom with parchment paper. Use a large metal spoon to compress the crumb mixture flat into the bottom of the pan. | 4. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done. | 5. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs. | 6. Place the white and semi-sweet chocolate in separate microwave-safe dishes and slowly melt them in the microwave. | 7. Split the mixture into half (use a second bowl). In one half, add the melted white chocolate; in the other half, add the melted semi-sweet chocolate and the Irish creme. | 8. Dump the darker mixture into the spring-form pan on top of the graham crumbs. Spread out the mixture then dump the second part (the white chocolate portion) of the mixture on top. | 9. Using a spatula, slowly swirl the two mixtures together. Be careful not to blend them together; rather just try to mix up the two parts so that there is a marble type look to it. | 10. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475F degrees, then turn the oven down to 350F degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. | 11. Remove the cheesecake from the oven to cool (usually around 10 - 15 minutes). When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours (overnight is best). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
graham cracker crumb	1 1/2	cups		-	-	-	-
butter	1/3	cup	melted	456.0	20.951999999999998	14.248	38.4
cream cheese	4		softened	334.53	3.969	8.0514	32.4324
sugar	1 1/4	cups	granulated	399.75	75.01	12.5125	6.24
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
egg	5			357.5	1.8	31.4	23.775
chocolate	2	ounces	semisweet melted	32.8854	5.3694	1.168	0.8165
white chocolate	2	ounces	melted	305.6075	33.5885	3.3282	18.1947
irish cream	1/4	cup	coffee-flavoured recommended	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.