BAILEY'S IRISH CREAM CHEESECAKE
I thought I got this recipe from Bon Appetit but when I researched it I found that it really is different. Maybe I changed it over time but the result is a cheesecake that is so good I can't go to friends homes without making it!
Provided by DaveLen
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- -- Crust --.
- Heat oven to 350°F Finely grind graham crackers in food processor adding butter till combined. Press into bottom of 9" springform pan. Bake until golden, about 8 minutes. Maintain oven temperature.
- -- Filling --.
- With blender mix cream cheese (should be at room temperature) and sugar till smooth. Beat in flour. Add eggs one at a time beating till just combined. Mix in rest of ingredients.
- Pour into crust and bake 10 minutes at 350F then reduce temp to 250°F Bake until set, about 45 to 50 minutes. Cool in pan on rack for 10 minutes. Run sharp knife around edge of pan to loosen.
- -- Glaze --.
- Simmer cream in heavy medium size sauce pan. Reduce heat to low and add chopped chocolate stirring till melted. Let cool to luke warm.
- Release pan from sides of cake, remove and place cake on wire rack. Place aluminum foil or wax paper under rack to catch drippings. Pour glaze over cheesecake allowing excess to run over sides. With the back of spoon swirl the chocolate from center outwards to coat entire cake. Let cheesecake cool completely, dust with confectioners sugar for effect.
Nutrition Facts : Calories 650.9, Fat 58.8, SaturatedFat 36.1, Cholesterol 178.9, Sodium 350.8, Carbohydrate 29.9, Fiber 5.5, Sugar 13.8, Protein 13.3
BAILEYS CHEESECAKE
seriously easy, dreamy dessert
Provided by sweetunique
Time 20m
Yield Serves 5
Number Of Ingredients 7
Steps:
- Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.
- Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.
- While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.
- In a bowl, whip the cream until it forms soft peaks.
- In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.
- Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
- To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.
- Some people serve individual portions with additional cream, poured over or whipped into a peak.
BAILEYS® CHOCOLATE CHIP CHEESECAKE
I received this Baileys® cheesecake recipe over 20 years ago from a local caterer. I have made it several times over the years and everyone who tasted it enjoyed it. Remember this is not for the diet conscious!
Provided by TACZYZ
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 2h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
- Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
- Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
- Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
- Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.
Nutrition Facts : Calories 782.4 calories, Carbohydrate 66.1 g, Cholesterol 213.6 mg, Fat 50.5 g, Fiber 1.2 g, Protein 11.1 g, SaturatedFat 30.3 g, Sodium 417.3 mg, Sugar 55 g
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