Title: Chocolate Glazed Bailey's Irish Cream Cheesecake
Categories: Cheesecake Chocolate Alcohol Irish
Yield: 12 Servings

LISA CRAWLEY/TEASPOON
CRUST
6		Whole Graham Crackers
1/4	c	Unsalted Butter; melted
FILLING
24	oz	Cream Cheese; room temp.
7	tb	Sugar
1	tb	Flour
2	lg	Eggs
1/4	c	+ 2 tb Sour Cream
1/4	c	+ 2 tb Bailey's Original
		Irish Cream Liqueur
1	ts	Vanilla Extract
GLAZE
1/2	c	Whipping Cream
9	oz	Semisweet Chocolate; chopped
		Chocolate Curls; optional

FOR CRUST: Preheat oven to 350. Finely grind graham crackers in processor. Add butter and blend until combined. Press crust mixture onto bottom (not sides) of 9-inch diameter springform pan. Bake crust until golden brown, about 8 min. Transfer crust to rack. Maintain oven temperature. FOR FILLING: Using electric mixer, beat cream cheese and sugar in lg. bowl until smooth. Beat in flour. Add eggs 1 at a time, beating just until combined. Mix in remaining ingredients. Pour filling into crust (cake will not fill pan). Bake 10 min.. Reduce oven temp. to 250. Bake cheesecake until set, about 40 min. longer. cool cake in pan on rack 10 min. Run sharp knife around pan sides to loosen cake. Cool. Chill overnight. FOR GLAZE: Bring cream to simmer in heavy med. saucepan. Reduce heat to low. Add chopped chocolate and stir until melted and smooth. Cool glaze to lukewarm. Release pan sides from cheesecake. Place cheesecake on rack set over baking sheet. Pour glaze over cheesecake, spreading w/ spatula to cover top and sides and allowing excess to drip onto sheet. Refrigerate until glaze sets, about 30 min. (Can be prepared 1 day ahead. Cover and refrigerate.) Transfer cheesecake to platter. Garnish w/ chocolate curls if desired. SOURCE: Bon Appetit, Westover Inn in St Mary's, Ontario.

From: Ursulataylor To: Robbie56

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