More Great Recipes: Cheesecake


Bailey's Irish Cream White Chocolate Cheesecake


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Member since 2013
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Serves 12 | Prep Time | Cook Time about 50 minutes

Why I Love This Recipe

Oh, my! This is such an amazing cheesecake! Smooth and creamy, it is sure to please and impress a crowd. Try it with fresh raspberries or strawberries. This is one of my husband's favorite desserts.


Ingredients You'll Need

Crust:
10 whole graham crackers, broken into pieces
1 ½ c. pecans (about 5 oz)
¼ c. sugar
6 T. butter, melted
Filling:
1 ½ lb. (3 packages) cream cheese, softened to room temperature
¾ c. sugar
3 eggs
⅓ c. Bailey’s Irish Cream liqueur
1 t. vanilla
1 T. Flour
3 ounces imported white chocolate (such as Lindt), broken into pieces
Topping:
1 ½ c. sour cream
⅓-½ c. powdered sugar
2 T. Bailey’s Irish Cream Liqueur
1 ½ oz. imported white chocolate, grated or shaved


Directions

1. For Crust: Preheat oven to 325°F. Lightly butter the bottom of a 9-inch spring form pan and up 2 ¾ inch sides.


2. Finely grind graham crackers, pecans, and sugar in the food processor. Add butter, and pulse until combined. Press crumbs onto bottom and 2 inches up the sides of the pan. Refrigerate 20 minutes.


3. For the Filling: Mix softened cream cheese and sugar at low speed several minutes until smooth and well combined. Beating at a high speed incorporates too much air, and results in bubbles throughout the baked cheesecake.


4. Add in eggs, one at a time, then Bailey’s, vanilla, and flour and mix on low speed until thoroughly combined. In a food processor, pulse white chocolate until it is finely chopped, and add to the cream cheese mixture using the mixer on low speed. Transfer filling to prepared crust-lined pan.


5. Prepare a hot water bath for the cheesecake: Set the cheesecake pan on a large piece of heavy-duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.


6. Bake for about 50 minutes. The cheesecake should still jiggle a little in the middle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 50 minutes. Cover top of cheesecake with plastic wrap, and refrigerate at least 6 hours, or overnight.


7. For the topping: Mix sour cream, Bailey’s, and powdered sugar in a small bowl. Spread on cooled cake. Sprinkle grated or shaved chocolate over the cheesecake. Refrigerate several hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.


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