A Special Dessert for a Special Occasion!
Absolutely delicious!
AND it is made ahead!
Irish Cream Torte with Cherries
Crust
| 2 1/2 C chocolate wafer crumbs | 1/2 C unsalted butter |
- In a bowl, blend the crumbs and unsalted butter until it sticks together.
- Press the mixture into the bottom and sides of a 9" springform pan. Chill in the freezer.
Filling
| 1 C dried tart cherries, chopped | 4 eggs |
| 1 C boiling water | 1/2 C sour cream |
| 3 pkg (8 oz) cream cheese, room temp | 1/2 C Irish Cream liqueur |
| 1 1/4 C sugar |
- Pour the boiling water over the cherries and set aside for 20 minutes.
- In a large bowl, beat cream cheese at medium speed until smooth.
- Slowly beat in the sugar.
- Add eggs, one a a time. Beat well after each addition.
- Add the sour cream and liqueur and mix well.
- Drain cherries well and discard the water.
- Pour half the filling mixture into the chilled crust.
- Place the cherries over the batter -- gently so they won't sink.
- Top with the remaining filling mixture -- (carefully spoon it on so it won't displace the cherries).
- Bake at 350° for 1 hour or until it is set. Remove from the oven and let stand for 20 minutes.
- Cover and chill at least 8 hours.
- Serve cold, garnished with whipped cream and/or chocolate curls, if desired.
- Makes 8 servings.
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