IRISH CREAM CHEESECAKE RECIPE NO BAKE RECIPES

Steps:

• Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
• Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
• Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

Steps:

• Finely crush biscuits, using food processor. Add melted butter and process until combined.
• Put the crumbs in the spring form pan and press with a back of the spoon. Leave it in the fridge.
• Pour milk over gelatin and let it bloom.
• Pour cream cheese and double cream in 2 separate bowls.
• Whip double cream with sugar until soft peaks.
• Melt gelatin with milk in the microwave oven for 10-20 seconds or on the stove for less than a minute.
• Whip cream cheese until it becomes fluffier (2-3 minutes). Pour in generous shot of Irish cream, melted gelatin and whip until combined.
• Fold in double cream with a spatula.
• Pour the Irish cream layer on the biscuit base and smooth the top with off-set spatula, spoon or cake server.
• Leave Baileys cheesecake to set in the fridge for at least 2 hours or better overnight.
• Decorate with chocolate and biscuit crumbs.
• Run the knife around the edges of the spring form pan. Remove the sides of the pan and serve!