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| RECIPE FOR BAILEY'S IRISH CREME CHEESECAKE |
Title: Bailey's Irish Creme Cheesecake
Category: Shavuot
Sub-Category: Kosher
Instructions:
CRUST:
10 graham crackers, break up ""KOSHER""
1-¼ cups pecans (check for infestation)
6 Tbs unsalted butter, melted
FILLING:
1-½ lbs cream cheese, softened
¾ cup sugar
3 large eggs
1/3 cup Bailey’s Irish Cream
1 tsp vanilla extract
3 oz white chocolate, imported ""ELITE Magdeem""
TOPPING:
1-½ cups sour cream
¼ cup confectioners’ sugar
1-½ oz. white chocolate, grated ""ELITE Magdeem""
24 pecan halves
CRUST:
1. Preheat oven to 325 degrees Fahrenheit.
2. Lightly butter a 9-inch springform pan with 2-¾-inch sides.
3. Finely grind graham crackers, pecans and sugar in a food processor.
4. Add butter and blend, using pulse switch.
5. Press crumbs onto bottom and 2 inches up sides of prepared pan.
6. Refrigerate 20 minutes.
FILLING:
1. Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth.
2. Whisk eggs, Bailey’s and vanilla in a medium bowl until just blended.
3. Beat egg mixture into cream cheese mixture.
4. Finely chop white chocolate in processor using on/off turns.
5. Add to cream cheese mixture.
6. Transfer filling to crust-lined pan.
7. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes.
8. Cool on rack.
FOR TOPPING:
1. Mix sour cream and powdered sugar in a small bowl.
2. Spread topping onto cooled cake.
3. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead).
4. Sprinkle grated chocolate over cake.
5. Place pecans around edge and serve.
NOTE - Can be made with or without topping, if without, topping can be served on side.
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