Irish Cream Almond Cheesecake
From hooksc 9 years agoIngredients
- Crust shopping list
- 2 1/2 cups almond cookie crumbs(Voortman almond Crunch) shopping list
- 8 Tbsp. salted butter shopping list
- 10-12 oz. almond paste shopping list
- 2 pounds cream cheese, soft shopping list
- 1 1/4 cups sugar shopping list
- 4 Tbsp. AP flour shopping list
- 4 large eggs shopping list
- 1/3 cup Bailey's Irish Cream shopping list
- 1/3 cup heavy cream shopping list
How to make it
- In a medium bowl, place crumbs and butter.
- Microwave about 1 minute to melt butter.
- Mix completely.
- Preheat oven to 475^.
- Press onto sides and bottom of buttered 9" spring-pan.
- Place in freezer to set.
- Spread almond paste evenly in bottom of prepared pan.
- In a large bowl, beat cream cheese on lowest speed until smooth.
- Add sugar and flour.
- Add eggs one at a time, scraping down bowl with each addition.
- Add Bailey's and cream, beat until just incorporated.
- Pour into prepared pan; tap on counter to allow bubbles to get to top.
- Pop bubbles with knife tip or tooth pick.
- Bake at 475^ for 15 minutes.
- Leave cake in oven and reduce temp. to 250^.
- Start timer right away, baking for 1 hour as temp. falls.
- Cake should be firm at edges.
- Remove from oven and cool to room temp.
- Chill overnight before serving; cake will firm up as it chills.
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