About this recipe:A friend made this Baileys cheesecake at a Christmas party and is was wonderful!
85g digestive biscuit crumbs
3 tablespoons caster sugar
3 tablespoons melted butter
675g cream cheese
200g caster sugar
2 teaspoons vanilla extract
250ml soured cream
80ml Irish cream liqueur, such as Baileys
250ml soured cream
4 tablespoons caster sugar
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Method Prep:30min › Cook:1hr50min › Extra time:7hr40min › Ready in:10hr
Mix together digestive crumbs, 3 tablespoons sugar and melted butter. Press this crumb mixture into bottom of 23cm springform tin with 7cm high sides. Bake at 180 C / Gas 4 until brown - about 8 minutes. Transfer base to rack and cool. Maintain oven temperature.
Using electric mixer, beat cream cheese, 200g sugar and vanilla in large bowl until blended. Beat in 250ml soured cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over biscuit base. Bake until edges are puffed, and centre no longer moves when pan is shaken, about 1 to 1 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
Mix 250ml soured cream and 4 tablespoons sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release tin from cheesecake. Cut and serve.
Tips for a perfect cheesecake:
Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully! Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack. Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results. Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.