Bailey's Irish Cream White Chocolate Cheese Cake

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > pages > stevens-recipe-book > BaileysWhiteChocolateCheesecake.html

Bailey's Irish Cream White Chocolate Cheese Cake

/pages/stevens-recipe-book/BaileysWhiteChocolateCheesecake.html

You are viewing revision fc021453 from 2020-03-31 20:15:23 +0000. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=fc021453 to a URL. See the help page for more information.

This is from Dad's recipe book originally from a Bon Appetite a long time ago. We still make this.

The parentheses are for a 10" pan.

Ingredients

Crust:

(15) 10 Whole gram crackers broken in pieces
(2) 1 1/4 cups pecans
(9) 6 Tbsp unsalted butter
(1/2) 1/3 cup sugar

Filling:

(2 1/4) 1 1/2 lbs cream cheese at room temp
(1 1/4) 3/4 cups sugar
(5) 3 Large eggs
(1/2) 1/3 cups Bailey's Irish Cream
(1/2) 1/4 tsp vanilla (double for added flavor)
(4 1/2) 3 oz white chocolate

Topping:

(2 1/4) 1 1/2 cups sour cream
(1/2) 1/4 cups powdered sugar
(2 1/4) 1 1/2 oz white chocolate
(~35) ~25 pecan halves

Directions

Crust:

Preheat oven to 325. Lightly butter 9" (10" spring form pan). Finely Grind gram crackers, pecans and sugar in processor. Add butter and blend using on/off turns. Press crumbs onto bottom and 2" up the sides of pan. Refrigerate for 20 minutes.

Filling:

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Bailey's Irish Cream and vanilla in medium bowl just until blended. Beat egg mixture into cream cheese mixture. Finally chop chocolate using an electric mixer/food processor, beat into mixture

Transfer filling to crust lined pan. Bake until sides of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Small cracks in the cake are normal

Topping:

Mix sour cream and powdered sugar in small bowl. Spread topping on cooled cake. Refrigerate until well chilled, about 6 hours

Sprinkle grated chocolate over cake. Place pecans around edge and serve.

Notes

The conversion to the 10" pan is approximate
- It may be easier to increase the amount of crust recipe in order to easily fit the pan.
- May get redone in the future

Original Wordpress ID and Date: 812, 2010-12-22_113339