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Thursday, April 28, 2011

Baileys White Chocolate Cheesecake

Two weeks ago at Wine Club I tasted the most delicious cheesecake. 
Lora had it decorated so beautifully. 
I asked her for the recipe so I could take it to our Easter get-together. 
She sweetly agreed.
(Lora and Ginger completed the Chicago Marathon in October - photos of Lora here).





Baileys White Chocolate Cheesecake

Crust:
1/4 c sugar
1 1/2 c graham cracker crumbs
1 1/4 c pecans
 6 Tbsp unsalted better, melted

Finely grind all ingredients. 
Press crumbs into the bottom and 2 inches up the side of a lightly buttered 10" springform pan. 
Refrigerate for 20 minutes.

Filling:
4 1/2 8oz packages cream cheese, softened
1 1/4 c sugar
4 large eggs
1/2 c Baileys Irish Cream Liqueur
1 1/2 tsp vanilla
5 oz. white chocolate, broken into pieces

Preheat oven to 325. 
Beat cream cheese and sugar until smooth. 
Whisk eggs, Baileys, and vanilla together. 
Beat egg mixture into cream cheese mixture. 
Finely chop white chocolate and add to mixture. 
Transfer filling to crust-lined pan and bake until the edges of filling are puffed and dry looking.
About 1 hour and 20 min.
Cool completely

Topping:
1/2 c sour cream
1/4 c powdered sugar
Garnishes:  pecan halves, grated white chocolate, whipping cream

Mix sour cream and powdered sugar.
Spread topping onto cooled cake.
I garnished with pecans and grated white chocolate, and omitted the whipping cream.
Refrigerate at least 6 hours.

Enjoy!

1 comment:

Cassie said...

Mmmm, that looks delicious. I'm going to have to save this recipe and use it sometime. :)