Bailey's Mini Cheesecakes

St. Patty's Day is just around the corner. Time to break out the Bailey's and try some new recipes. To make the shamrocks I tempered some dark chocolate and piped it into shamrock designs on parchment paper and let them dry overnight. The next day I placed them on the cheesecakes and sprinkled some green sugar over them.

Bailey's Mini Cheesecakes

Makes 30 

Adapted from Slow Like Honey

Crust:

1 3/4 cup finely ground graham cracker crumbs (I like to food process and then sift mine)

3 Tbsp. sugar

pinch of salt

1/4 cup unsalted butter, melted (56 g)

Cheesecake:

1 lb. cream cheese (2 -8 oz. boxes), room temperature

1/2 cup + 1/6 cup sugar

1/4 tsp. salt

1 tsp. vanilla extract

2 large eggs, room temperature

1/2 cup + 1/6 cup sour cream

1/4 cup Bailey's Irish Cream

1. Grease mini cheesecake pans with removable bottoms or mini muffin pans with butter. Preheat oven to 350 degrees F.

2. In a medium bowl, mix graham cracker crumbs, sugar and salt. Stir in the melted butter until moist. Spoon the mixture into the pans and press down to form the crust. Bake for 5 minutes. Set aside to cool. Reduce oven temperature to 325 degrees F.

3. In a stand mixer with paddle attachment, beat cream cheese at medium speed until soft and creamy. About 4 minutes.  Add sugar and salt. Beat another 4 minutes. Add vanilla. Beat in eggs one at a time for 1 minute each. Slow the mixer to low and mix in sour cream and Bailey's.

4. Wrap the bottom and sides of the mini cheesecake pans with foil. Place in a large roasting pan. If using mini muffin pans you can use a sheet pan with sides. Fill cheesecake pans with batter 2/3 full.

5. Place in oven and pour hot water into the roasting pan or sheet pan. This will help the cheesecakes to bake more evenly. Bake for 15 minutes until tops are set. Turn off the heat. Crack the oven door open with a wooden spoon and let cheesecakes cool in the oven for 10 minutes. Remove from water bath. Let cheesecakes fully cool in their pans on wire rack.

6. Cover and refrigerate 4 hours or overnight.

7. Use a small knife to pop cheesecakes out of pan.