Baileys Cheesecake

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.


Crust Ingredients:

    • 1/4 cup sugar
    • 1.5 cups graham crackers
    • 6-8 tablespoons melted butter (play it by ear)

Crust Intstructions:

    1. Mix the three ingredients together.
    2. 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).
    3. 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:

    1. Preheat oven to 400 degrees.
    2. Mix the sugar and cream cheese with a hand-mixer until smooth. Then add the eggs and cornstarch and continue to mix.
    3. 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).
    4. Get the crust out of the freezer and pour the batter on top of it.
    5. 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).



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