BAILY'S IRISH CREAM CHEESECAKE
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Saved in 18 recipe boxes and 13 cookbooks
Saved in 18 recipe boxes and 13 cookbooks
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Do you adore the taste of irish cream? Well don't wait until St. Patrick's Day. Enjoy this rich cake!
Metric measurements
* Nutrition Facts
Ingredients
| 2 | pk | graham crackers | crushed* |
| 1/3 | cup |
sugar |
|
| 6 | teaspoons |
butter |
melted |
| 24 | ounces | cream cheese | unwrapped and softened in a microwave |
| 1/2 | cup |
sugar |
|
| 3 | teaspoons |
cocoa powder |
|
| 1 | pint | heavy whipping cream | whipping cream, heavy cream 35%* |
| 5 | large |
eggs |
seperated |
| 2 | each | knox gelatin | envelopes* |
| 1/2 | cup | liqueur | irish cream style* |
Directions
Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over medium heat, stirring constantly until mixture thickens and bubbles.
Cool. 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 refrigerate several hours or overnight.
First published: 1996-01-27 last updated: 2012-03-30
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