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Ingredientes
- 1 Tbsp. Unsalted butter, softened
- 2 c. Graham cracker crumbs
- 2 c. Sugar, divided
- 1/2 c. Unsalted butter, melted
- 2Â 1/4 lb Cream cheese, softened
- 5 lrg Large eggs, at room temperature
- 1 tsp Vanilla extract
- 1 c. Bailey's Irish Cream
- 1 c. Heavy cream
- 1 Tbsp. Confectioner's sugar
- 1 ounce Semisweet chocolate, up to 2
Direcciones
- 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 c. sugar and melted butter till well blended. Proportionately press cracker crumb mix onto bottom and 1 inch up sides of pan.
- In the large bowl of an electric mixer, beat cream cheese till smooth. Add in remaining 1 1/2 c. of sugar; beat till smooth. Scrape down sides of the bowl as needed.
- Add in Large eggs, one at a time, making sure to scrape sides after each addition.
- Beat well on medium speed till 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 min. The center will have consistency of set gelatin when done. Remove from oven and cold on wire racks. When completely cold, remove from springform pan and chill till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 12 servings | |
| Calories 743 | |
| Calories from Fat 429 | 58% |
| Total Fat 48.67g | 61% |
| Saturated Fat 26.19g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 567mg | 24% |
| Potassium 246mg | 7% |
| Total Carbs 68.69g | 18% |
| Dietary Fiber 1.7g | 6% |
| Sugars 46.0g | 31% |
| Protein 10.98g | 18% |
