Kit Wohl recipe: Irish cream cheesecake

In honor of St. Patrick’s Day, Kit Wohl's WWLTV Cookbook Studio presents this recipe for a sweet treat. The recipe is courtesy of Kit's book New Orleans Classic Celebrations (Pelican Publishing). Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.

IRISH CREAM CHEESECAKE
CHEF MICHELLE McRANEY, MR. B’S BISTRO

“Kiss me, I’m Irish,” is the old saying. During St. Patrick’s Day events, revelers trade carnations for a quick smooch. There’s a whole lot of kissing going on. Pretty girls get lots of green flowers. Those unfortunates not wearing green in public on St. Patrick’s Day risk getting a pinch instead. It’s time to contemplate the celebration and create a deliciously smooth and appropriately flavored cheesecake.

SERVES 8

FOR THE CRUST
1 cup graham cracker crumbs
3 tablespoons white sugar
2 tablespoons unsalted butter, melted

FOR THE CHEESECAKE
three 8-ounce packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
1/2 cup Bailey’s Irish Cream
4 eggs

FOR THE ICING
1 cup sour cream
1/4 cup white sugar

Make the Crust
1. Preheat the oven to 350 degrees.
2. In a medium mixing bowl mix together the graham cracker crumbs and sugar thoroughly, and stir in the melted butter. Press the crust mixture into the bottom of a 9-inch spring form pan.
3. Bake the crust until browned, about 8 minutes. Set aside, leaving the oven on.

Make the Cheesecake
1. Using an electric mixer, beat the cream cheese, sugar, and vanilla in a large bowl until blended. Add the sour cream and the Bailey’s and beat in the eggs, one at a time, until the mixture is just combined.
2. Pour the mixture on top of the crust. Return cheesecake to the oven and bake until the edges are puffed and the center is firm, about 1 1/2 hours. Remove from oven (keep oven heated) and cool for 15 to 20 minutes.

Make the Icing
1. While the cheesecake is cooling, mix the sour cream and sugar together in a small bowl until smooth. Spread the icing evenly over the top of the cooled cake and bake the cheesecake for 10 minutes more.

2. Allow the cheesecake to cool on a baker’s rack, cover it loosely with plastic wrap, and refrigerate overnight.

In honor of St. Patrick’s Day, Kit Wohl's WWLTV Cookbook Studio presents this recipe for a sweet treat. The recipe is courtesy of Kit's book New Orleans Classic Celebrations (Pelican Publishing). Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.

© 2017 WWL-TV


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