Bailey's Irish Cream Cheesecake
Yield: 12 Servings
1 1/2 pk Graham crackers; crushed
1/3 c Sugar
6 tb Butter; melted
24 oz Cream cheese; softened
1 1/2 c Sugar
3 T Cocoa
1 pt Whipping cream
5 Jumbo eggs separated
2 Env. knox gelatin
1/2 c Bailey's irish cream
Combine graham crackers, 1/3 cup sugar and 6 tb butter. Pat into
bottom of a cheesecake pan and bake at
350 F for 10 minutes.
Soften gelatin in small saucepan with 3/4 cup water. Stir egg
yolks into 1 cup sugar. Add to gelatin mixture and cook over med.
heat. stirring constantly until mixture thickens and bubbles.
Beat cheese in large bowl until light and fluffy. Add cocoa
and beat again. Add Bailey's and beat some more. Slowly add
gelatin mixture and blend well. Beat egg whites until soft peaks
form. Add remaining 1/2 cup sugar and continue beating until
stiff peaks form. Fold into cheese mixture. Whip cream and fold
into cheese mixture. Pour into crust and refrigerated several
hours or overnight.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart