Irish Cream Cheese Cake
from the kitchen of Sharmagne Leland-St.John
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
3 8-ounce packages cream cheese
1 cup white sugar plus ¼ cup white sugar, separated
2 teaspoons pure vanilla extract
2 cups sour cream, separated
⅓ cup Irish cream liqueur, homemade or Baileys
4 large eggs
Preheat oven to 350º F and maintain the temperature throughout the preparation.
Mix together the Graham cracker crumbs, 3 tablespoons sugar and melted butter. Press the mixture into the bottom of 9-inch spring form pan with 2 ¾ inch high sides. Bake the crust for approximately 8 minutes or until golden brown. Transfer the pan to a rack to cool.
In large bowl, beat the cream cheese, 1 cup of the sugar and the vanilla with an electric mixer until blended. Beat in 1 cup sour cream and the Irish cream liqueur. Add the eggs one at a time, beating until just combined. Pour the filling into the pan with the cooled crust.
Bake in the already preheated oven for approximately 1 to 1 ½ hours or until the edges are puffed and center no longer moves when the pan is shaken. Transfer the cheesecake to a rack, to cool for 10 minutes.
Mix the remaining 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of the cheesecake and spread the mixture on top. Bake in the preheated oven for 10 minutes. Transfer cheesecake to rack and cool once again.
When cooled down, cover and refrigerate cheesecake for at least 8 hours or overnight.
EDITOR'S NOTE:
You may also use crumbled Oreo cookies in place of the Graham cracker crumbs. Remove the icing first.
NOTE: This recipe contains alcohol. Drink responsibly. |
