1 tb Unsalted butter; softened
2 c Graham cracker crumbs
2 c Sugar; divided
1/2 c Unsalted butter; melted
2 1/4 lb Cream cheese; softened
5 lg Eggs; at room temperature
1 ts Vanilla extract
1 c Bailey’s Irish Cream
1 c Heavy cream
1 tb Confectioner’s sugar
1 oz Semisweet chocolate; up to 2
Preheat oven to 325 degrees.
Grease the bottom and sides of a 10-inch springform pan with the softened
butter.
In a medium bowl, stir together cracker crumbs, 1/2 cup sugar and melted
butter until well blended. Evenly press cracker crumb mixture onto bottom
and 1 inch up sides of pan.
In the large bowl of an electric mixer, beat cream cheese until smooth. Add
remaining 1 1/2 cups of sugar; beat until smooth. Scrape down sides of the
bowl as needed.
Add eggs, one at a time, making sure to scrape sides after each addition.
Beat well on medium speed until well incorporated and very smooth. Beat in
vanilla and Bailey’s Irish Cream.
Pour batter into prepared pan and bake for about 1 hour and 15 minutes. The
center will have consistency of set gelatin when done. Remove from oven and
cool on wire racks. When completely cool, remove from springform pan and
refrigerate until ready to serve.
To serve, whip heavy cream with confectioner’s sugar. Garnish cake with
whipped cream rosettes. Shave chocolate over top.
Makes 12 servings.
Per serving: 720 calories, 52 grams of fat (65 percent calories from fat),
225 milligrams cholesterol, 13 grams protein, 54 grams carbohydrate, 438
milligrams sodium.
Provided by: Specialty of the House, The News & Observer, P.O. Box 191,
Raleigh, N.C. 27602
Yields
12 Servings