Ingredients
1-1/4 cups Honey Maid graham crumbs
1/4 cup butter, melted
3 pkg (250 g each) brick Philadelphia cream cheese, softened
3/4 cup granulated sugar
3 squares Baker's white chocolate, melted
1/3 cup Irish cream liqueur
3 eggs
4-1/2 tsp green coloured sugar
Directions
1. Preheat oven to 350°F. Mix crumbs and butter; press firmly onto bottom of 9-inch spring-form pan. Set aside.
2. Beat cream cheese and granulated sugar in large bowl with electric mixer on medium speed until well bled. Add chocolate and liqueur; mix well. Add eggs, one at a time, mixing on low speed after each addition just until bled. Pour over crust.
3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool completely before removing rim of pan. Refrigerate 4 hours or overnight. Sprinkle top of cheesecake with coloured sugar just before serving.
Serves 12
Chef's Tips
Fun Idea: To add a shamrock design, sprinkle the green coloured sugar over a clover leaf-shaped stencil placed on top of the chilled cheesecake.
Baking Tip: After adding the eggs, be careful not to overbeat the batter since this can cause the baked cheesecake to crack.
Make-Ahead: Make your cheesecake ahead of time so that all you have to do is serve when dinner is done.
Recipe and image courtesy of Kraft Canada. Visit www.kraftcanada.com for more easy and delicious recipes.