Baileys Irish Cream Cheesecake
From Bon Appetit.
List of Ingredients
- Crust:
- 6 whole graham crackers
- 1/4 cup unsalted butter, melted
- Filling:
- three 8-ounce packages cream cheese, room temperature
- 7 tablespoons sugar
- 1 tablespoon flour
- 2 large eggs
- 1/4 cup plus 2 tbsp. sour cream
- 1/4 cup plus 2 tbsp. Baileys Original Irish Cream Liquer
- 1 tsp. vanilla extract
- Glaze:
- 1/2 cup whipping cream
- 9 oz. semi-sweet chocolate, chopped
- chocolate curls, optional
Instructions
- For Crust: Preheat oven to 350 degrees. Finely grind graham crackers in food processor. Add butter and blend until combined. Press crust mixture onto bottom (not sides) of 9-inch diameter srpingorm pan. Bake crust until golden brown, about 8 minutes. Transfer crust to rack. Maintain oven temperature.
- For Filling: Using electric mixter, beat cream cheese and sugar in large bowl until smooth. Beat in flour. Add eggs 1 at a time, beating until just combined. Mix in remaining ingredients.
- Pour filling into crust. Bake 10 minutes. Reduce oven temperature to 250 degrees. Bake until set, about 40 minutes longer.
- Cool cake in pan on rack 10 minutes. Run sharp knife around pan sides to loosen cake. Cool. Chill overnight.
- For Glaze: Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and stir until melted and smooth. Cool glaze to lukewarm.
- Release pan sides from cheesecake. Place cheesecake on rack set over baking sheet. Pour glaze over cheesecake, spreading with spatula to cover top and sides and allowing excess to drip on sheet.
- Refrigerate until glaze sets, about 30 minutes. (Can be prepared one day ahead. Cover and refrigerate.)
- Transfer cheesecake to platter. Garnish with chocolate curls, if desired.
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