Dec 27, 2007 Posted in Baking, Recipes

Bailey’s Cheesecake

 

Chef: Jeff Raymond
Cakes by Jeff
December, 2007

Makes 1 10” Springform

 

Crust:
1 ¼ c         Graham cracker crumbs
½ c    sugar
2 T    butter

Mix together and press into the bottom and onto the sides of your springform pan. Bake in a 325° oven for 10 minutes to set and harden.

 

Filling:
1 ½ lb         softened cream cheese
1 c     sugar
5 eggs separated
1/3 c         Bailey’s
1 T         vanilla extract

Mix the cream cheese until softened. Add the egg yolks and mix thoroughly. Add the Bailey’s and the vanilla and mix well. In a separate bowl whip the egg white to the point just before stiff. Fold the egg whites into the filling mix in 2 or 3 parts. Turn into the pan and bake in a 325° oven for about an hour or until it just starts to crack. Remove from the oven and add the topping.

 

Topping:
2 c     sour cream
1 c     sugar
1 T         vanilla extract
¼ c         Bailey’s

After the topping is spread over the surface of the cheesecake, return to the oven for 10 minutes. Cool to room temperature before refrigerating.