Too many mini cakes? Never. Try this Strawberries & Cream twist on a classic cheesecake.
Mix together 8 oz. of cream cheese, ¾ pound of butter, and 2 cups of sugar in a standing mixer until light and fluffy. Add a ½ Teaspoon of salt and 2 Tablespoons of Baileys Strawberries & Cream, and beat the mixture well. Add in six eggs, one at a time, beating after each addition. Stir in the 3 cups of flour. Gradually add the sliced pint of strawberries, gently folding them in. Spoon the batter into a greased and floured bundt pan and bake in a preheated 325F oven for approximately one hour or until the cake pulls away from the sides of the pan. Remove from the oven and let cool before removing from the pan. Sprinkle with powdered sugar and serve.
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