Bailey's Irish Cream Cheesecake

Bailey's Irish Cream Cheesecake Video and Recipe
Yield: 12 Servings

CRUST:
1 sleeve of Lorna Doone's Shortbread Cookies; crushed
3 oz Brown sugar
1 tsp Cinnamon
dash of salt
8 oz Butter; melted

FILLING:
3 lbs Cream cheese at room temperature; softened
1 c Sugar
3 tbs vanilla
3 tbs lemon juice
dash of salt
6 Jumbo eggs
1 c Bailey's Irish cream
(opional) 1 cup semi-sweet white chocolate chips

Crust:
Crumble shortbread cookies.  Add cinnamon, salt and brown sugar.  Mix with hands.  Add melted butter and mix.  Add to bottom of 12" spring form pan (sprayed with pan release spray).  Bake for aprx 10 min on 350 degrees F

Filling:
Mix cream cheese until fluffy in appearance.  Add Sugar, vanilla, salt, lemon juice and mix.  Add eggs one at a time.  After crust as baked and cooled poor half the batter on top.  The remaining half add bailey's and mix then add on top of 1st split batch. 

Bake on 350 degrees F for aprx 40 min or until toothpick can be poked in middle and come out clean. 

After cooling remove spring form pan and set over night. 

Review:

As for the actual cheesecake:

The crust: Turned out more liquidity as far as butter was concerned than hers.  After baking for 10 min and cooling it was still somewhat visibly liquid.  

The filling: My husband enjoyed the Bailey's taste.  At first, I thought it overpowered the cheesecake taste just a little too much but once it finish setting the taste was really creamy and rich.  We did have to bake it a little longer than the suggested 40 minutes as it hadn't solidified at the 40 min mark. 

I will try making a Baileys cheesecake again but maybe with a web recipe rather than a video.  But, feel free to try it and let me know whether your experience was similar or different.