Preparation

1

Step 1

For the dough, mix butter, sugar and flour in a bowl until a crumbly mixture is formed. Add the Baileys and work with your hands to form a homogeneous dough.

2

Step 2

Roll out between two pieces of cling film to a thickness of about 4 mm. Use a round cookie cutter to cut out circles for the base and place them in the jar.

3

Step 3

Then cut out stars (or other motifs) in different sizes and press them all around the rim of the jar.

4

Step 4

Leave about 1.5 cm free at the top of the jar opening. Keep the jars cool. Preheat the oven to 150° C.

5

Step 5

For the filling, stir the cream cheese until creamy. Add sugar, Baileys and sour cream. Stir in the eggs one at a time and finally stir in the flour.

6

Step 6

Distribute the cream evenly in the jars. Place in an ovenproof, tall dish or a deep baking tray. Fill with water until the jars are three quarters full of water. Put in the oven and bake for about 50 minutes. When you move the jars, the mixture must be firm and the dough stars must have darkened. Remove and allow to cool completely.

7

Step 7

Whip the cream with the cream setting agent and powdered sugar until stiff. Using a piping bag with a star tip, pipe polka dots onto the cheesecakes. Drizzle with Baileys if desired.

8

Step 8

If you want, you can also prepare the cheesecake in a springform pan with a 20 cm diameter. To do this, press the base into the greased tin, cover with baking paper and distribute ceramic balls or legumes on top for blind baking. Preheat the oven to 190° C and pre-bake for 15 minutes.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 40.0 g Softened butter
  • 25.0 g Icing sugar
  • 100.0 g Flour
  • 2.0 tbsp Baileys (alternatively milk)
  • 500.0 g Cream cheese
  • 100.0 g Sugar
  • 100.0 ml Baileys
  • 2.0 tbsp Sour cream
  • 3.0 Eggs
  • 50.0 g Flour
  • 250.0 g Cream
  • 1.0 sachet Cream stabiliser
  • 2.0 tbsp Icing sugar
  • A little Baileys for drizzling