Brought to you by Every Day Gourmet, Camden’s local lunch spot since 1985.
Bailey’s Irish Cream White Chocolate Cheesecake
Hi! My name is Melissa Saavedra and I love everything there is about food! Join me as I share some of my favorite recipes.
Top of the day to you, we are in March! It’s one of my favorite months, not only because it’s my birth month, but also because it’s the beginning of spring, flowers, a little bit of warmth to tame that chilly air and that day where all is welcome to wear green and talk blarney. Being a bit Irish myself, I’m obliged to share a recipe that involves Bailey’s and cheesecake. I’m also obliged to inform you that EveryDay Gourmet will be offering this cheesecake as a dessert option for the latter part of March. I love wearing green, love talking blarney, and have a wee affection for drinking Bailey’s… as a cheesecake.
Bailey’s Irish Cream White Chocolate Cheesecake
INGREDIENTS
Crust
- 1½ to 1¾ cups finely ground graham cracker crumbs
- 1¼ cups pecans (about 5 ounces), finely ground
- ¼ cup sugar
- 6 tablespoons unsalted butter, melted (Melissa often uses a full stick)
Filling
- 1½ pounds cream cheese, room temperature (3 packages, 8 ounces each)
- ¾ cup sugar
- 3 large eggs
- ⅓ cup Bailey’s Original Irish Cream liqueur
- 1 teaspoon vanilla extract
- 3 ounces imported white chocolate (such as Lindt), grated or finely chopped
Topping
- 1½ cups sour cream (a full 16-ounce container can be used)
- ¼ cup powdered sugar (adjust if using more sour cream)
- 1½ ounces white chocolate, grated
- 24 pecan halves for garnish
INSTRUCTIONS
1. Prepare the crust
Preheat the oven to 325°F. Lightly butter a 9-inch springform pan with sides about 2¾ inches high.
In a food processor, finely grind the graham crackers, pecans and sugar. Add the melted butter and pulse until the mixture resembles moist crumbs.
Press the mixture evenly onto the bottom and about 2 inches up the sides of the prepared pan. Refrigerate for 20 minutes.
2. Make the filling
In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth.
In a separate bowl, whisk together the eggs, Bailey’s Irish Cream and vanilla until just blended. Beat the egg mixture into the cream cheese mixture.
Finely chop or grate the white chocolate and fold it into the filling.
Pour the filling into the prepared crust.
Bake for about 50 minutes, or until the edges look puffed and set and the center is just slightly soft. Remove from the oven and cool on a rack.
3. Prepare the topping
In a small bowl, mix the sour cream and powdered sugar until smooth. Stir in the grated white chocolate if desired.
Spread the topping over the cooled cheesecake. Refrigerate until well chilled, about 6 hours. The cheesecake can be prepared one day ahead.
4. Decorate and serve
Sprinkle grated white chocolate over the top. Arrange pecan halves around the edge of the cheesecake, or sprinkle finely ground pecans along the rim.
