BAILEY'S CHEESECAKES

Mini Baileys Cheesecakes Serves: 12

* Using 12-hole Mini Cheesecake Pan with Removable Bases 

(alternatively you can use a 6-inch Cake Pan with removable base)

For 8-inch pan, pls use 2 X Recipe

Ingredients for the base :
• 1 cup (90g) Graham Cracker Crumbs 
• 45g Melted butter 
• 2 tsp Sugar, mixed in afterwards

Ingredients for the filling :
• 1 packet (8oz) Cream Cheese (Philaedelphia)
• 2 Tbsp Heavy cream (Whipped Cream)
• 2 Eggs (beaten first)
• ⅓ cup Sugar
• ¼ cup Baileys Irish Cream

Method
1. Preheat oven to 175 Deg Celcius
2. Mix graham cracker crumbs, sugar and melted butter until well combined.. Divide crumb mixture evenly between the mini cheesecake pan's 12 slots.
3. Using the back of a small spoon press crumbs firmly onto the bottom and set it aside.
4 .Bake for 10 minutes.
5. Using a mixer (Kenwood Speed 2), mix cream cheese and sugar until blended & combined, about 3 - 4 minutes. Add the beaten eggs 1 at a time, allowing 15 seconds between each egg. Using a spatula, scrape down the sides of the bowls.
6. Add heavy cream, and then the Bailey's.
7. Spoon cream cheese mixture into each hole (they should be ¾ filled).
8. Bake for about 18 - 20 minutes. (Time varies according to individual oven makes & models)
9. Allow to cool for at least 20 minutes until pan is cool enough to take cheesecakes out, and place on a wire rack. 
10. Allow to cool completely and then chill in the fridge for about 2 hours.