Bailey's Irish Cream Cheesecake |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This is the first cheesecake I ever made. I got the recipe from Chef Jeffery Rouse of London's restaurant who graciously contributed it to one of our local cookbooks. Ingredients:
2 lbs cream cheese, room temperature |
1/3 cup heavy whipping cream |
1/3 cup sour cream |
4 eggs |
2 2/3 cups sugar |
1/2 cup baileys irish cream |
6 ounces graham cracker crumbs |
3/4 cup almonds, sliced, blanched |
1 tablespoon ground cinnamon |
1 tablespoon ground nutmeg |
5 ounces unsalted butter, melted |
3 ounces white chocolate, grated |
Directions:
1. For Batter: add each ingredient listed below, one at a time, whipping for 5 minutes after each ingredient is added. After last ingredient is added, whip until all is creamy smooth.
2. Cream cheese, then
3. Heaving whipping cream, then
4. Sour cream, then.
5. Eggs, then
6. Sugar, then.
7. Bailey's Irish Cream.
8. For Crust:.
9. Mix the graham crackers, almonds, cinnamon and nutmeg together.
10. Add melted butter and mix well.
11. Pack this mixture evenly into spring form pan and bake it for 5 minutes in a preheated 350°F oven.
12. Sprinkle grated chocolate over the crust while the crust is still hot.
13. Add the batter and bake in a water bath at 350°F for approximately 1 1/2 hours or until golden brown.
14. Let it cool in the oven.
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