Irish Cream Cheesecake
:)
Yield
16 servingsPrep
20 minCook
55 minReady
9 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
cream cheese
softened |
|
| 2 | cups |
vanilla wafer crumbs
|
* |
| ⅓ | cup |
butter
melted |
|
| ½ | cup |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
liqueur
irish cream style |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
white chocolate
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
cream cheese
softened |
|
| 473 | ml |
vanilla wafer crumbs
|
* |
| 79 | ml |
butter
melted |
|
| 118 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
liqueur
irish cream style |
*
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
white chocolate
grated |
*
|
Directions
Preheat oven to 350℉ (180℃).
Combine the crumbs and butter in a medium-size bowl.
Press on the bottom of a 9-inch springform pan.
Bake in oven for five minutes.
Remove and set aside.
Cream the cheese and sugar. Beat in the eggs, flour, liqueur and vanilla until smooth.
Pour mixture onto crust and bake for 40 minutes.
Turn off oven and leave in oven for another 15 minutes.
Remove from oven and let cool. After cheesecake has cooled, sprinkle white chocolate on top.
Refrigerate overnight.
