Recipe by miss gracie
This is one of my all-time favorite cheesecake recipes, and I am a cheesecake lover! It was originally published in Bon Appetit about 10 years ago. It is simple, yet looks and tastes fabulous. Perfect for a holiday dessert since it can be made ahead of time. I see there are several recipes in Zaar for Bailey's Irish Cream that could be used in this recipe.
Top Review by P4
Miss Gracie - this was terrific! The texture was really silky and - well - I'll be honest. I didn't expect to like it. I was making it and then realized that there were only 2 eggs in the recipe. I thought that just couldn't be right. I ALMOST added another egg because I thought this cake would turn out like a huge block of cream cheese. But I restrained myself because I already had made 2 changes to the recipe; I didn't want to change it totally (my changes: omitted the sour cream because I don't like that taste in my cheesecakes - I used heavy cream instead. The other change was structural - I cut the recipe in half and made a 6" cake instead of a whole one since my family is so small). I was also nervous about not baking it in a water bath, which I always do with cheesecakes, but I thought I'd try it and see. It was beautiful when I took it out of the oven, not a single blemish or crack. And the taste and texture are WONDERFUL!!! Truly, it has a great texture - very silky, almost like a really fine custard. Was I surprised, and pleased! Once again, DH said "Give that woman 5 stars - this is great" and I may have to re-tool some of my own cheesecake formulas to try and come up with this texture. Thank you very, very much! We love it.
- 6 whole graham crackers
- 1⁄4 cup butter, melted
- 3 (8 ounce) packages cream cheese, room temperature
- 7 tablespoons sugar
- 1 tablespoon all-purpose flour
- 2 large eggs
- 6 tablespoons sour cream
- 6 tablespoons baileys irish cream
- 1 teaspoon vanilla
- 1⁄2 cup whipping cream
- 9 ounces semisweet chocolate, chopped
- chocolate curls (optional)
Directions See How It's Made
- For crust: Preheat oven to 350 degrees.
- Finely grind graham crackers in a food processor.
- Add butter and blend until combined.
- Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
- Bake crust until golden brown, about 8 minutes.
- Remove pan from oven, and maintain oven temperature.
- For filling: Beat cream cheese and sugar in a large bowl until smooth.
- Beat in flour.
- Add eggs one at a time, beating just until combined.
- Mix in remaining ingredients.
- Pour filling into crust (cake will not fill pan).
- Bake 10 minutes.
- Reduce oven temperature to 250 degrees.
- Continue baking cheesecake until set, about 40 minutes longer.
- Cool cake in pan on a rack for 10 minutes.
- Run a sharp knife around pan sides to loosen cake.
- Chill overnight.
- For glaze: Bring cream to simmer in a heavy medium sized saucepan.
- Reduce heat to low.
- Add chopped chocolate (I use chocolate chips!) and stir until smooth.
- Cool glaze to lukewarm.
- Release pan sides from cheesecake.
- Place cheesecake on rack set over a baking sheet.
- Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
- Refrigerate until glaze sets, about 30 minutes.
- Transfer cheesecake to platter.
- Garnish with chocolate curls, if desired.