Baileys Cheesecake

Another cake I had prepared for a party recently is baileys cheesecake. The most easier cheesecake to prepare with lots of positive feedback especially for a cheesecake lover. This recipe already in my blog for few years but I like to jot it down again to keep a record for my future reference as the size of the pan and the baking method has a little different. Using the same amount of ingredients but baked in a larger 9 inches square pan. Of course, the amount of the the base ingredients is different as the pan is larger so the digestive biscuits need to be added more. I didn't bake in water bath for the cheesecake but steam bake meaning that a tray of water was placed at the lowest rack then the cheesecake place on the second lower rack. Baking times has reduced a little as the cheesecake is thinner than the previous one and finally the result is equally good as my previous one. Portion the cake into small slices look pretty nice for a party.

Ingredients for 9 inches square pan:

For the crust:

250g digestive biscuits
125g unsalted butter, melted

For the cheesecake:
500g cream cheese, at room temperature
100g sugar
1/4 tsp salt
1 teaspoon pure vanilla extract 
2 large eggs, at room temperature

200ml sour cream
80ml baileys 
Method:

To make the crust:

1. Lined the springform pan with baking paper.
2. Mix the digestive biscuits crumbs with the melted butter together in a bowl. Layer the crumbs into the pan evenly. Place it into the fridge while you preparing the cheesecake batter.
3. Preheat the oven to 160°C and put a kettle of water on to boil.

To make the cheesecake:

1. Beat the cream cheese with sugar, vanilla and salt until creamier and sugar dissolve. 
2. Add in the eggs one at a time and mix until just combine.
3. Mix in the sour cream and baileys. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into pan that lined with the digestive biscuits.  
4. Put a shallow pan at the lowest rack in the oven and pour enough boiling water into pan. Place the cheesecake batter in the second lower rack.
5. Bake the cheesecake for 1 hour. Turn off the oven's heat leave the cheesecake in the oven for 30 minutes then with door ajar another 30 minutes.
6. Then, let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly with cling wrap and chill the cake for overnight
7. At serving time, use a hot knife to potions the cakes. Enjoy!