cheesecake ( bailey's )

6 Servings
1½ cup Graham cracker crumbs, coars
4 tablespoons Butter, melted
15 ounces Cheese, ricotta
8 ounces Cream cheese
Eggs, lightly beaten
½ cup Sugar
⅓ cup Bailey's
1 teaspoon Vanilla
¼ teaspoon Salt

Combine crumbs and butter, press over bottom and sides of greased 9-inch springform pan. Chill. Preheat oven to 325 degrees. Beat together ricotta and cream cheese until smooth. Add remaining ingredients, beat until smooth. Pour mixture into pan. Bake 1 hour and 15 minutes or until firm in middle (place a shallow pan of water in oven to cook under my cheesecakes so they don't crack). Cool 20-30 minutes in pan. Cool completely.

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