Title: Bailey’s Irish Cream Cheesecake
Yield: 12 Servings
1 1/2 pk Graham crackers; crushed
1/3 c Sugar
6 tb Butter; melted
24 oz Cream cheese; softened
1 1/2 c Sugar
1 pt Whipping cream
5 Jumbo eggs separated
2 Env. knox gelatin
1/2 c Bailey’s irish cream
Prepare crust: Combine graham crackers, 1/3 cup sugar and 6 tb butter. Pat
into bottom of a springform pan and bake at 350’F for 10 minutes.
Prepare filling: Soften gelatin in small saucepan with 3/4 cup water. Stir
egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. 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 refrigerated
several hours or overnight.
Posted to MM-Recipes Digest V4 #326 by “John Weber” on Dec