Bailey's irish cream cheesecake #1

Yield: 12 Servings

Measure Ingredient
1½ pack Graham crackers; crushed
6 tablespoons Butter; melted
⅓ cup Sugar
24 ounces Cream cheese; unwrapped and softened in a microwave on high
5 \N Jumbo eggs; separated
1½ cup Sugar
2 \N Envelopes Knox gelatin
3 tablespoons Cocoa
½ cup Bailey's Irish Cream
1 pint Whipping cream



From: mark@...

Date: Sun, 25 Feb 1996 00:00:24 GMT CRUST: Mix and pat into bottom and up sides of springform pan. Bake at 350 degrees for 10 minutes.

FILLING: Soften gelatin in small saucepan with ¾ cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat.

stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining ½ cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.



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