There are certain recipes that I have decided, no matter how many tries it takes, I MUST perfect. A classic New York style cheesecake was one of those. After mastering the original, I decided to add one of my favorite ingredients: Baileys. The result is fantastic. How fantastic, you may ask? I offer two pieces of proof: (1) for the last four years, I’ve insisted on making my own birthday cake and have insisted specifically on making this particular cake (2) my boyfriend comes from a family of fantastic bakers (his sister made the desserts for HER OWN WEDDING), and he has said in front of me and his family and friends that I make the best cheesecake he’s ever had.
- 1/4 cup sugar
- 1.5 cups graham crackers
- 6-8 tablespoons melted butter (play it by ear)
- Mix the three ingredients together.
- Take the pie-pan in which you will make the cheesecake and pat said-ingredients around the bottom and sides of the pan (sides as best you can).
- Put the pan in the freezer until you put the batter in it.
Ingredients for Rest of Cake:
- 2 pounds creamcheese (that’s 4 packages), at room temperature
- 3/4 cup sugar
- 2 eggs
- 2 tablespoons cornstarch
- 1 cup sour cream
- Baileys Irish Cream (depending on your mood at time of baking, you may want more or less…go until it “looks right”)
Instructions for Rest of Cake:
- Preheat oven to 400 degrees.
- Mix the sugar and cream cheese with a hand-mixer until smooth. Then add the eggs and cornstarch and continue to mix.
- Get a spatula. Pour in the Baileys and the sour cream and fold it in (i.e., do not continue to use your hand mixer).
- Get the crust out of the freezer and pour the batter on top of it.
- Bake for about 45 minutes, no longer than an hour. Then, turn off the oven, crack open the oven door, and leave the cheesecake in there for another 2.5-3 hours (this is a very important step, as it ensures you will have a nice crust on top).