Soundside's bailey's irish cream cheesecake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Unsalted butter; softened |
| 2 | cups | Graham cracker crumbs |
| 2 | cups | Sugar; divided |
| ½ | cup | Unsalted butter; melted |
| 2¼ | pounds | Cream cheese; softened |
| 5 | larges | Eggs; at room temperature |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Bailey's Irish Cream |
| 1 | cup | Heavy cream |
| 1 | tablespoon | Confectioner's sugar |
| 1 | ounce | Semisweet chocolate; up to 2 |
Directions
Preheat oven to 325 degrees.
Grease the bottom and sides of a 10-inch springform pan with the softened butter.
In a medium bowl, stir together cracker crumbs, ½ cup sugar and melted butter until well blended. Evenly press cracker crumb mixture onto bottom and 1 inch up sides of pan.
In the large bowl of an electric mixer, beat cream cheese until smooth. Add remaining 1½ cups of sugar; beat until smooth. Scrape down sides of the bowl as needed.
Add eggs, one at a time, making sure to scrape sides after each addition.
Beat well on medium speed until well incorporated and very smooth. Beat in vanilla and Bailey's Irish Cream.
Pour batter into prepared pan and bake for about 1 hour and 15 minutes. The center will have consistency of set gelatin when done. Remove from oven and cool on wire racks. When completely cool, remove from springform pan and refrigerate until ready to serve.
To serve, whip heavy cream with confectioner's sugar. Garnish cake with whipped cream rosettes. Shave chocolate over top.
Makes 12 servings.
Per serving: 720 calories, 52 grams of fat (65 percent calories from fat), 225 milligrams cholesterol, 13 grams protein, 54 grams carbohydrate, 438 milligrams sodium.
Provided by: Specialty of the House, The News & Observer, P.O. Box 191, Raleigh, N.C. 27602
Formatted and Busted by Carriej999@... 3/16/98 Recipe by: Soundside Restaurant in Surf City Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Mar 17, 1998