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    Bailey's Irish Cream Cheesecake


    Source of Recipe


    Charissa Aclin @ Recipe Cottage

    List of Ingredients




    Crust

    10 whole graham crackers, broken into pieces
    1 1/4 c. pecans (about 5 ounces)
    1/4 c. sugar
    6 T (3/4 stick) unsalted butter, melted

    Filling

    1 1/2 pounds cream cheese, room temperature
    3/4 c. sugar
    3 large eggs
    1/3 c. Baileys Irish Cream Liqueur
    1 tsp vanilla extract
    3 ounces imported white chocolate (such as Lindt), broken
    into pieces

    Topping --- SEE NOTE

    1 1/2 c. sour cream
    1/4 c. powdered sugar
    1 1/2 ounces imported white chocolate, grated
    24 pecan halves

    Recipe



    For crust: Preheat oven to 325F. Lightly butter 9-inch
    diameter springform pan with 2 3/4-inch-high sides. Finely
    gring graham crackers, pecans and sugar in processor. Add
    butter and blend, using on/off turns. Press crumbs onto
    bottom and 2 inches up sides of prepared pan. Refrigerate
    20 minutes.

    For filling: Using electric mixer, beat cream cheese and
    sugar in large bowl until smooth. Whisk eggs, Baileys and
    vanilla in medium bowl until just blended. Beat egg mixture
    into cream cheese mixture. Finely chop white chocolate in
    processor using on/off turns. Add to cream cheese mixture.

    Transfer filling to crust-lined pan. Bake until edges of
    filling are puffed and dry looking and center is just set,
    about 50 minutes. Cool on rack.

    For topping: Mix sour cream and powdered sugar in small
    bowl. Spread topping onto cooled cake. Sprinkle grated chocolate over cake. Place pecans around
    edge and serve.

    REFRIDGERATE OVERNIGHT - YOU MAY FREEZE THIS

    NOTE: I've fixed the cake with and without the topping, and
    I prefer it without the topping. As a suggestion, prepare
    the topping, but serve it on the side.

 

 

 


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