BAILEY'S IRISH CREAM CHEESECAKE
Ingredients
1 cup cold water
1 ounce unflavored gelatin
4 lbs. cream cheese, softened
1 lb. 12 oz. sugar
1 1/2 cups Bailey's Irish Cream
2 lbs. whipped topping, thawed
24 Athens® 3” Fillo Shells
Whipped cream and fresh berries for garnish
In a small pan, add water and sprinkle gelatin over top and let stand for 1 minute. Cook on low for 3 minutes, stirring constantly.
In a large bowl, mix cream cheese and sugar until well blended. Gradually add gelatin mixture and liqueur mixing well. Fold in the whipped topping. Portion 3/4 cup mixture into each fillo shell. Refrigerate several hours or until firm. Garnish with whipped cream and fresh berries. Serve immediately.
Yield: 24 desserts
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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