Comments on: BAILEYS Mousse Cheesecake

By: Kate

Kate — Mon, 23 Mar 2015 18:05:41 +0000

I made this for a dinner with my boyfriend’s family on the weekend, and it was a huge hit! As I used real Baileys and not the creamer, I found that the recipe definitely required some icing sugar added to the filling to cut the alcohol/vanilla/cream cheese bitter bite. I believe I ended up using about 5 tablespoons of icing sugar – beat it in one tablespoonful at a time to taste. Definitely a winner with a bunch of people who enjoy Baileys in their hot chocolates during the coldest times of the year! Thanks so much! :D

By: Audra

Audra — Thu, 12 Mar 2015 02:38:03 +0000

In reply to Marylou Andrew. Ooh I bet that would be awesome!

By: Audra

Audra — Thu, 12 Mar 2015 02:37:46 +0000

In reply to Melissa. I don't think that would work too well actually- you are welcome to try- but I don't know if the crust would set properly without the springform pan.

By: Melissa

Melissa — Wed, 11 Mar 2015 20:45:31 +0000

I was thinking of using this recipe in muffin cups so its easier to eat than having to cut slices. What temp and for how long would you recommend?

By: Marylou Andrew

Marylou Andrew — Wed, 11 Mar 2015 08:29:44 +0000

I have some chocolate flavoured Bailey’s in the cupboard, I might try it with that instead of the creamer. It looks great.

By: Medeja

Medeja — Tue, 10 Mar 2015 11:14:03 +0000

The cheesecake looks just fantastic.. And Bailey’s makes it even better :D

By: Katrina @ Warm Vanilla Sugar

Katrina @ Warm Vanilla Sugar — Mon, 09 Mar 2015 21:48:48 +0000

I used to celebrate St. Patrick’s Day hardcore, but now I like to make a few Irish-ish things the week leading up to the 17th…thngs like this cheesecake!! Sounds so yummy!