BAILEY'S IRISH CREAM© CHEESECAKE
CRUST:
6 whole graham crackers
1/4 cup, 1/2 stick unsalted butter, melted
Preheat oven to 350 degrees. Finely grind graham crackers in processor. Add
butter and blend until combined. Press crust mixture onto bottom [not sides] of
a 9 inch diameter springform pan. Bake crust until golden brown, about 8
minutes. Transfer crust to cooling rack and maintain oven temperature.
FILLING:
INGREDIENTS:
3 8oz. pkgs. cream cheese, room temperature
7 Tbls. sugar
1 Tbls. all purpose flour
2 large eggs
1/4 cup plus 2 Tbls. sour cream
1/4 cup plus 2 Tbls. Bailey's Original Irish Cream® liqueur
1 tsp. vanilla extract
PREPARATION:
Using an electric mixer, beat cream cheese and sugar in a large bowl until
smooth. Beat in flour Add eggs one at a time, beating just until combined. Mix
in remaining ingredients.
Pour filling into crust [will not fill the pan]. Bake 10 minutes at 350
degrees and then lower heat to 250 degrees and bake for 30 more minutes. Run
sharp knife around pan sides to loosen cake. Cool. Chill overnight.
GLACE':
INGREDIENTS:
1/2 cup whipping cream
9 oz. semi-sweet chocolate, chopped
Shaved chocolate curls
Bring cream to a simmer in a heavy medium saucepan. Reduce heat to low. Add
chopped chocolate and stir until melted and smooth. Cool glace' to lukewarm.
Release pan sides from cheesecake. Place cheesecake on rack placed over a
cookie sheet. Pour glace' over cheesecake, spreading with a spatula to cover
top and sides and allowing excess to drip on to cookie sheet. Refrigerate until
glace' sets, about 30 minutes. Transfer cheesecake to platter and garnish with
chocolate curls.
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