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Ingredients:


CRUST:

10 graham crackers, break up
1-¼ cups pecans (check for infestation)
6 Tbs unsalted butter, melted

FILLING:

1-½ lbs cream cheese, softened
¾ cup sugar
3 large eggs
1/3 cup Bailey’s Irish Cream
1 tsp vanilla extract
3 oz white chocolate, imported

TOPPING:

1-½ cups sour cream
¼ cup confectioners’ sugar
1-½ oz. white chocolate, grated
24 pecan halves


Directions:


CRUST:

1.Preheat oven to 325 degrees Fahrenheit.
2.Lightly butter a 9-inch springform pan with 2-¾-inch sides.
3.Finely grind graham crackers, pecans and sugar in a food processor.
4.Add butter and blend, using pulse switch.
5.Press crumbs onto bottom and 2 inches up sides of prepared pan.
6.Refrigerate 20 minutes.

FILLING:

1.Using an electric mixer, beat cream cheese and sugar in a large bowl until smooth.
2.Whisk eggs, Bailey’s and vanilla in a medium bowl until just blended.
3.Beat egg mixture into cream cheese mixture.
4.Finely chop white chocolate in processor using on/off turns.
5.Add to cream cheese mixture.
6.Transfer filling to crust-lined pan.
7.Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes.
8.Cool on rack.

FOR TOPPING:

1.Mix sour cream and powdered sugar in a small bowl.
2. Spread topping onto cooled cake.
3.Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead).
4.Sprinkle grated chocolate over cake.
5.Place pecans around edge and serve.

NOTE: Can be made with or without topping, if without, topping can be served on side.



Source: SHIMON BAILEY

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