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Home > posts > 2013 > 11 > 20131126_174505_baileys-irish-cream-white-chocolate-cheese-cake.html

Bailey's Irish Cream White Chocolate Cheese Cake

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20131126-174451.jpgI made my Bailey's Irish Cream Cheese cake[@rev]). I did the pretty regular recipe. I do have two notes. First is that this was the first time that I actually used a 9" pan and therefore the original recipe numbers. However, I realized that the way that my Dad had scaled it wasn't overly clear. And I always knew liked to have extra crust. So what I did was use the 10" pan numbers for the crust. And for the rest, I did a 4/3 x multiplier. It was a bit too much but it was better than not having enough.

The only other note was that I had to buy a type of fake Bailey's that has less alcohol. It didn't taste like it had the same bite which I attributed to the lower alcohol. So, I used Irish Whiskey to scale the recipe.

I usually have V cups of 17% ABV Baileys. I have 13% fake irish cream and 40% irish whiskey. So, the math is as follows: (Vb= Volume Bailey's, Vw= Volume Whiskey)

Vb+Vw=V

0.13Vb+0.40Vw=0.17V

in matrix form, this is [1 1;0.13 0.40]*[Vb;Vw]=[V; 0.17V]

V=0.44 cup so we find that Vb=0.3748 cups and Vw=0.652

Overall, the cake came out pretty good. I think maybe a bit undercooked. And it was served the first day too cold and the second too warm so it was hard to get a great idea of it. Oh well. What was amazing was how much easier it is to make this as I have done it many times and I am comfortable following complex recipes.


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Original WP Post ID: 6959

Original WP Pub Date: 2013-11-26_174505