Oh the last weekend of spring break….
The last couple of days to enjoy blissful freedom before it’s back to the books once again and the constant stressful knot in your stomach resumes…
I don’t know about ya’ll but i’m not ready to go back yet. How about we get just one more week off. Yes?
I hope ya’ll have been having a great spring break anyway. Most of you fellow Austin folks, and probably many from all around the country/world, have probably been enjoying SXSW this year. The amount of people and events going on down there astounds me!
This “little” festival has grown into something of a week long nonstop party. Consider it Austin’s Oktoberfest.
I went down a couple of times this spring break, but nothing too crazy. I didn’t see any shows unfortunately, just walked around and hung out with people. Enjoying the scenes! I did see a movie though which I very much enjoyed. “I Give It A Year” probably one of the funniest movies i’ve seen in a while.
Other than SXSW i’ve mainly just been working, hanging out with my family and friends and cooking.
It might sound boring but i’ve actually had a lot of fun! It’s been a nice little break for me.
Now to end the break with St. Patricks Day I’ve made this lovely cheesecake for you all to make at home. Baileys Irish Cream Cheesecake.
This cheesecake is very special. Not just because it has Irish Cream in it, but because the crust is made with, wait for it…. Thin Mints!
That’s right, thin mint girl scout cookies. The mint and chocolateyness of the crust compliments the rich irish cream flavor cheesecake perfectly!
Cheers everyone! Have a great weekend!
**Note: This recipe makes enough for one 6″ cheesecake with a little leftover. For an 8″ cheesecake just double the recipe.
Bailey’s Irish Cream Cheesecake
(Recipe by Sarah Eats Austin)
1 1/2 sleeves thin mint cookies, crushed
4 tbls butter
2 (8 oz) packages cream cheese
3/4 cup sugar
1/3 cup milk
1/2 cup sour cream
1 tsp vanilla extract
3 tbls flour
1/4 cup Bailey’s Irish Cream
Preheat oven to 350F.
In a medium bowl, mix thin mint crumbs with melted butter. Press onto bottom and up the sides of springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla, irish cream and flour. Pour filling into prepared crust.
Place in a water bath in the oven and bake for 40-45 minutes. Should be slightly jiggly in the middle.