Recipe may contain gluten, peanuts, tree nuts, milk and soy.
New York baked cheesecake on the bottom, creamy Baileys on top – does dessert get any better?
250g pkt plain sweet biscuits
150g butter, melted
750g cream cheese, at room temperature, chopped
215g (1 cup) caster sugar
190g (3/4 cup) sour cream
80ml (1/3 cup) Baileys Irish Cream Liqueur, plus extra, to drizzle
250g tub sour cream
2 tbsp caster sugar
1 tbsp Baileys Irish Cream Liqueur
5 Method Steps
Step 1Place the biscuits(250g pkt plain sweet biscuits) in a food processor and process until resembles fine crumbs. Add the butter (150g butter, melted) and process until combined. Press the mixture over the base and side of a 24cm springform pan. Place in the fridge for 30 minutes to chill.
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Step 2Preheat oven to 170C/150C fan forced. Use electric beaters to beat the cream cheese (750g cream cheese, at room temperature, chopped) and sugar (215g (1 cup) caster sugar) in a large bowl until smooth. Beat in the eggs (3 eggs), 1 at a time. Add the sour cream (190g (3/4 cup) sour cream) and Baileys (80ml (1/3 cup) Baileys Irish Cream Liqueur, plus extra, to drizzle). Beat until combined. Pour the filling over the base and smooth the top. Bake for 1 hour or until just set. Set aside for 15 minutes to cool slightly.
Step 3Meanwhile, to make the Baileys topping, combine all the ingredients (250g tub sour cream|2 tbsp caster sugar|1 tbsp Baileys Irish Cream Liqueur) in a small bowl.
Step 4Spread the Baileys topping over the slightly cooled cheesecake. Bake the cheesecake for a further 15 minutes. Turn off the oven. Leave the cheesecake in the oven, with the door slightly ajar, until cooled completely (this will prevent the cake from cracking). Place in the fridge overnight to chill.
Step 5Drizzle extra Baileys over the cheesecake to serve.