"May your thoughts be as glad as the shamrocks, may your heart be as light as a song, may each day bring you bright, happy hours that stay with you all the year long."
( Oxalis regnellii)
BAILEYS IRISH CREAM CHEESECAKE
~ Favorite St. Patrick's Day treat adapted from tattered Bon Appetit (1989)
2 cups crushed
1/4 cup sugar
6 Tbsp. melted unsalted butter
2 1/4 lbs. room temperature cream cheese
1 2/3 cup sugar
5 room temperature organic eggs
1 cup Baileys Original Irish Cream
1 Tbsp. pure vanilla extract
1 cup semisweet chocolate chips
1 cup chilled whipping cream
2 Tbsp. sugar
1 tsp. instant coffee powder
- For crust: Preheat oven to 325-degrees. Coat 9-inch springform pan with nonstick spray. Combine crumbs and sugar. Stir in melted butter. Press mixture into bottom and 1-inch up sides of pan. Bake until light brown, about 7 minutes.
- For filling: Beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs 1 at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cheesecake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely.
- For cream: Beat cream, sugar and coffee powder until still peaks form. Spread mixture over cooled cake.
- Garnish cheesecake with chocolate curls. Cut into thin slices to serve. (8 servings)