Zutaten für Bailey's Irish Cream Cheesecake
- 1 1/2 cups Chocolate Wafer Crumbs
- 2 tablespoons water
- 1 tablespoon Vegetable Oil
- 16 ounces 5% Fat Ricotta Cheese
- 8 ounces Low Fat Yogurt
- 8 ounces Light Cream Cheese
- 1 large egg
- 1 large egg white
- 5 tablespoons Baileys Irish Cream
- 1 teaspoon vanilla
- 10 tablespoons granulated sugar
- Unsweetened Cocoa Powder
- 2 tablespoons all-purpose flour
- 4 ounces Low Fat Sour Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bailey's Irish Cream Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Bailey's Irish Cream Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- **Make the crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, 2 tablespoons water, and 1 tablespoon melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared springform pan.
- **Make the filling:** In a food processor, combine 16 ounces ricotta cheese, 8 ounces plain Greek yogurt, 8 ounces cream cheese (softened), 1 large egg, 1 large egg white, ¼ cup Bailey's Irish Cream, 1 teaspoon vanilla extract, ½ cup granulated sugar, and 2 tablespoons all-purpose flour.
- Process until completely smooth and creamy.
- Pour the filling into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (water bath).
- Bake in the preheated oven for 50 minutes.
- **Make the topping:** In a small bowl, whisk together 4 ounces sour cream, 2 tablespoons granulated sugar, and 1 tablespoon Bailey's Irish Cream.
- Carefully pour the sour cream mixture evenly over the hot cheesecake. Smooth the top with a knife or spatula.
- Continue baking for an additional 10 minutes.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to slowly cool.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Before serving, run a thin knife around the edge of the pan to release the cheesecake.
- Carefully remove the sides of the springform pan.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
94g
Fat
32g
Carbs
11g
