Generally, I’m a happy gal.
But sometimes, things upset me. I’m not a robot.
Animal cruelty. That upsets me.
Driving below the speed limit on the freeway. That upsets me. (I’m talking to you, dude from earlier today!)
Crocs. Crocs definitely upset me.
When someone implies that being independent is a bad thing. This upset me…just a few days ago.
I believe that being independent means that I know what I want, I will do what it takes to get it, and then I’ll have the satisfaction of knowing that I am responsible for my success.
Is that so wrong? I think not.
However, I will admit that there is a sliver of bitterness that comes with this independence. I like to think of myself as a strong person, but even the Hulk is let down occasionally. If you get hurt, you get stronger.
But this toughness doesn’t go down to my core. Sometimes I can be a huge mush ball. Seriously. It’s embarrassing. Hulk-ish outside. Care Bear inside. What kind of messed-up genetic mutation is that? And here’s a secret…my Care Bear inside seeps through a lot. (Don’t tell.)
Ironically, the day before I was “accused” of being Miss Independent I had a long talk with my grandma about this very thing. Allow me to quote her:
“Of course you care about other people. But take care of yourself first, because how you feel about yourself directly affects the people you care about. And on top of that, be who you want to be. Who you are is beautiful. If someone doesn’t like it, who gives a sh*t anyway. You’re the one who has to live with yourself for the rest of your life.”
I’ve said this before, but that woman is my hero.
She’s spot on, though. I take care of myself because I want to take care of you! And I think I take care of you very well……
Enter: Baileys Cheesecake. *angels sing*
I made this especially for you. I know that you love cheesecake as much as I do, and I took a wild guess that you, too, hold a special place in your heart for Baileys Irish Cream.
The airy cheesecake filling is sandwiched between an Oreo crust and an espresso whipped cream.
Holy boozy baking, Batman. This is good stuff.
I encourage you to be independent and make this cake on your own. When you bite into it for the first time, I guarantee you’ll get that feeling of self-satisfaction I’ve been ranting about.
Baileys Cheesecake with Espresso Whipped Cream Topping
2 1/2 cups crushed Oreos
7 tbsp melted butter
1/4 cup sugar
1. Preheat oven to 325 degrees.
2. Mix all ingredients together in a small bowl.
3. Press mixture into the bottom of a 9-inch springform pan.
4. Bake for 7-11 minutes. Set aside.
24oz whipped cream cheese
1 2/3 cup sugar
1 cup Baileys Irish Cream
1 tbsp vanilla
1. Beat cream cheese on high until smooth.
2. Gradually add sugar.
3. Add eggs, one at a time.
4. Add Baileys and vanilla.
5. Once completed blended, pour mixture on top of crust.
6. Bake for 1 hour and 20 minutes. Place a pan of water on the bottom rack to keep the cheesecake moist.
The cheesecake will rise, but once it starts to cool it will fall. If it cracks, no need to worry, because you’re about to cover it with whipped cream.
Espresso Whipped Cream:
1 1/4 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 tbsp vanilla
1 1/2 tsp espresso powder
1. Beat whipping cream on high until it starts to thicken.
2. Add sugar and vanilla.
3. Once blended, add espresso powder.
4. Top the completely cooled cheesecake with the whipped cream. Drizzle with chocolate and chocolate shavings.
5. Eat the shiznit out of the cake.