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Bailey's Irish Cream Cake |
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Bailey's Irish Cream Cake |
According to the Baileys Website, Baileys is the only cream
liqueur that guarantees a totally natural product which
delivers that unique, smooth Baileys taste for 24 months from
the day it was made. That's a bold statement. And
this is a bold cream cake! |
| Ingredients |
- 1 1/2 cups of crushed Vanilla Wafers
- 1 cup of Butter (the real stuff)
- 5 Envelopes of gelatin
- 5 tablespoons of water
- 8 oz. of cream cheese
- 3/4 cup of granulated sugar
- 2 cups of heavy cream
- 1/4 cup of Bailey's Irish Cream
- Optional - whipped cream and fresh strawberries
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| Cooking
Instructions |
- To crush the Vanilla Wafers, put the cookies in a
plastic bag and finely crush them until you have enough.
- Put the crumbs in a small mixing bowl.
- Melt the butter in a small saucepan and mix with the
crushed wafers.
- Press the wafer and butter mixture into the base of a
8-inch cake or pie tin for the crust.
- Dissolve the gelatin in just enough cold water to
soften and reserve.
- In a large mixing bowl Beat together the cream cheese
and sugar until well combined.
- In a separate bowl, whip the heavy cream to stiff
peaks and fold in the Bailey's Irish Cream.
- Gently fold the Bailey's and cream mixture into the
creamed cheese and sugar.
- Add gelatin and continue to gently fold to combine all
ingredients.
- Pour the cheese mixture on top of the wafer crust.
- Refrigerate and allow to set for about 2 hours.
- If you wish, you can garnish the cake with rosettes of
whipped cream and a fan of freshly sliced strawberries.
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| Comments |
Serve cold and with some Irish coffee. Don't forget to
refrigerate any cheesecake that remains, but I doubt any will. |
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