Bailey's Irish Cream Cheesecake
Bailey's Irish Cream Cheesecake recipe 36
heavy whipping cream
CRUST: Mix and pat into bottom and springform pan.
Bake at 350℉ (180℃) for 10 minutes.
FILLING: Soften gelatin in small saucepan with ¾ 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.
Beat cheese in large bowl until light and fluffy.
Add cocoa and beat again.
Add irish cream liqueur and beat some more.
Slowly add gelatin mixture and blend well.
Beat egg whites until soft peaks form.
Add remaining ½ cup sugar and continue beating until stiff peaks form.
Fold into cheese mixture.
Add whip cream and fold into cheese mixture.
Pour into crust and refrigerate several hours or overnight.
May be frozen, sliced, then dipped in chocolate for better than a dove bar treat!