Irish Cream Cheesecake

1. 1

   Finely crush biscuits and mix with melted butter.

2. 2

   Spread over the bottom of a springform pan.

3. 3

   Refrigerate for at least 30 minutes.

4. 4

   Soak gelatin in a bowl of cold water.

5. 5

   Mix ricotta and sugar until smooth.

6. 6

   Beat chilled heavy cream until stiff peaks form.

7. 7

   In a saucepan, heat liqueur over low heat (do not allow to boil) and stir in drained gelatin until gelatin is dissolved.

8. 8

   Mix gelatin mixture into cheese mixture.

9. 9

   Gradually fold in whipped cream.

10. 10

    Pour into mold.

11. 11

    Cover and refrigerate for at least 4 hours.

12. 12

    To garnish, drizzle with melted chocolate and refrigerate until chocolate is set.

No nutritional information available.

No additional tips available.