Shack Life Quarterly

This yummy sounding recipe was sent to me by Nathan Eng. I haven’t tried it yet but it looks so good I had to post it. Let me know if you try it.

Uncle Robert’s Easy Baileys Cheesecake

1 (9-inch) chocolate graham cracker crumb crust (or regular graham or shortbread crust)
1 (8-ounce/ ~226g) package of light cream cheese, soften, get all the lumps out
1 can of light sweetened condensed milk (300ml, 397 g)
¼- cup (4tbsp, 50ml) of lemon juice
1 teaspoon (5ml) pure vanilla extract
½ cup (125ml) of Baileys Irish Cream (or your favourite cream liqueur)

1. In a bowl, beat cream cheese until light and fluffy and non-lumpy.

2. Add sweetened condensed milk; blend thoroughly.

3. Stir in lemon juice, vanilla and Baileys.

4. Pour into crust.

Chill about 2 hours so it holds its shape. Cut and serve. Enjoy.

Variants: If you don’t have the crumb crust, a thinly baked instant brownie will do. Also, served in wine glasses with crumbled chocolate chip cookies underneath and a square of quality chocolate on top makes it fancy and you don’t need to chill it as much.