f you have tried this recipe - thanks for you input). Place
emperature.
For filling: Beat cream cheese, sugar and vanilla extract
ixing bowl, beat together the cream cheese and sugar until well
ll is creamy smooth.
Cream cheese, then
Heaving whipping
efore serving.
To prepare Irish Cream Sauce:
In a saucepan
large bowl, beat the cream cheese, 1 cup sugar,
emperature.
For filling: Beat cream cheese and sugar in a
ompletely.
To make the cheesecake topping: In an electric mixer
- Filling --.
With blender mix cream cheese (should be at room
rocessor, combine ricotta cheese, yogurt, cream cheese, egg, egg white, liqueur
br>Using electric mixer, beat cream cheese, 1 cup sugar and
n a large bowl, combine cream cheese, white sugar, 1/4
ixer or food processor beat cream cheese until smooth.
Gradually
ell-blended.
Add the Irish cream and half-and-half and
uart baking dish.
Place cream, milk, Irish cream, honey, cinnamon stick, vanilla
aking dish.
Combine milk, cream, 1/3 cup sugar and
Whip cream and powdered sugar to soft peaks. Fold into mascarpone. Set aside.
Line bases of 4-6 serving dishes with 1/2 the sponge cake. Drizzle with 1/2 the Irish cream. Spread 1/2 the mascarpone mixture over top and sprinkle with grated chocolate. Arrange 3/4 of berries over top then add remaining sponge cake, liqueur and mascarpone. Cover and chill for 3 hours, or overnight.
Sprinkle with remaining berries and chocolate curls. Serve.
In large bowl, beat eggs at high speed until lemon colored. Add sugar and beat until thickens.
At low speed, blend in milk and whipping cream. Stir in Irish Cream.
Pour into glasses and sprinkle with nutmeg.
egg, 1 egg white, Baileys Irish Cream and 3/4 cup of
Cream butter, sugars and egg until fluffy.
Add vanilla and Bailey's Irish cream.
Mix dry ingredients and blend into creamed mixture.
Add chocolate chips.
Drop onto ungreased baking sheets.
Bake at 375 degrees for 8-10 minutes.
Cool.
Or don't cool. Just eat. :).