Try this superb blend of liquor and cake

April 24, 2015 8:40 PM

This is a decadent, moist cheesecake that never fails.

When there's liquor and sugar involved, we definitely all good to go! There are never any leftovers!

Also note that this will do nothing for your waist line, to be forewarned is to be forearmed.

This cheesecake needs to be made and refrigerated one day in advance.

This Chocolate Baileys Irish Cream Cheesecake recipe serves 12 people.

Here's how:

Ingredients

6 Graham crackers2 tablespoons all-purpose flour1/4 cup unsalted butter; melted24 oz Cream cheese at room temperature7 tablespoons of sugar2 eggs1/4 cup plus 2 tablespoons sour cream1/4 cup plus 2 tablespoons Baileys Irish Cream liqueur1 teaspoon vanilla extract1/2 cup whipping cream9 oz Semisweet chocolate; choppedChocolate curls; (optional)

MethodTo make the crust, first preheat oven to 350°F.

Grind the graham crackers to a fine crumb, using your food processor.

Add the butter and continue blending until this is combined.

Press this mixture into the bottom of a 9-inch diameter spring form pan. Do not put crumb mixture on the sides of the pan.

Bake the crust about eight minutes and remove from oven. Do not turn off oven.

To make the filling, beat the cream cheese and sugar until smooth.

Beat in the flour. Add the eggs, one at a time. Beat until just combined.

Do not overheat.

Mix in the remaining ingredients except for the whipping cream and the chocolate.

Pour this filling into the crust and bake for ten minutes then reduce heat to 250°F and bake for an additional 40 minutes.

Remove from oven and cool cake on a rack for ten minutes. Then, loosen cake and cool. Chill overnight.

For the glaze: