Follow these steps for perfect results
Graham crackers
crushed
Butter
melted
Sugar
Cream cheese
softened
Eggs
separated
Sugar
Knox gelatin
Cocoa
Bailey's Irish Cream
Whipping cream
Soften gelatin in a small saucepan with 3/4 cup of water.
Stir egg yolks into 1 cup of sugar.
Add the egg yolk mixture to the gelatin mixture.
Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
Remove from heat and let cool.
Beat cream cheese in a large bowl until light and fluffy.
Add cocoa and beat again until well combined.
Add Bailey's Irish Cream and beat until incorporated.
Slowly add the cooled gelatin mixture and blend well.
In a separate bowl, beat egg whites until soft peaks form.
Gradually add the remaining 1/2 cup of sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the cream cheese mixture.
Whip the whipping cream until stiff peaks form.
Fold the whipped cream into the cheese mixture.
Pour the mixture into the graham cracker crust.
Refrigerate for several hours or overnight to allow the cheesecake to set.
For an extra treat, freeze, slice, and dip in chocolate.
Expert advice for the best results
For a smoother cheesecake, ensure the cream cheese is fully softened before mixing.
Do not overbake the cheesecake, as this can cause it to crack.
Let the cheesecake cool completely before refrigerating to prevent condensation.
Run a knife around the edge of the cheesecake before releasing it from the springform pan for clean edges.
Everything you need to know before you start
20 mins
Yes, can be made 1-2 days in advance
Dust with cocoa powder and garnish with chocolate shavings.
Serve chilled with a dollop of whipped cream and fresh berries.
Pair with a cup of coffee or Irish coffee.
Enhances the Irish Cream flavor.
Complements the sweetness.
Discover the story behind this recipe
Fusion of American cheesecake with Irish liqueur.
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