Baileys Chocolate Cheesecake Food

BAILEYS CHOCOLATE CHEESECAKE

Steps:

• Remove the cream cheese, eggs (and yolks) and sour cream from the refrigerator and allow it to come to room temperature.

BAILEYS® CHOCOLATE CHIP CHEESECAKE

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.

BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE

Steps:

• Crust:.
• Mix all ingredients.
• Press into a 10" spring form pan and up the sides one inch.
• Bake at 325 for 7-10 minute.
• Filling:.
• Beat cream cheese with electric mixer until smooth.
• Beat sugar in gradually, and then add eggs one at a time.
• Blend in Bailey's and vanilla.
• Sprinkle half of chocolate chips over crust.
• Spoon in filling.
• Sprinkle with remaining chocolate chips.
• Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
• Cool cake completely.
• Coffee Cream Topping:.
• Beat all ingredients and spread over cooled cake.
• Top with chocolate curls or Skor bits.
• *NOTE: Be sure to make and refrigerate at least one day before serving.

WHITE CHOCOLATE AND BAILEYS CHEESECAKE

Steps:

• Heat the oven to 180c/fan 160c/gas 4. base line a 23cm springform cake tin with baking parchment.
• Whizz the biscuits to crumbs in a food processor, trickle the melted butter in and whizz again. spread evenly over the base of the cake tin and press down firmly. bake for 10 minutes then cool.
• Melt half the white chocolate in a bowl set over simmering water or in the microwave. cool. using a food mixer or electric whisk, beat the cream cheese until smooth, then beat in the crème fraîche, caster sugar and vanilla seeds. beat in the eggs bit by bit until you have a glossy mixture. fold in the melted chocolate and the rest of the chopped chocolate and stir in the baileys. pile everything into the tin and smooth.
• Put a tin or dish of water on the base of the oven to create steam and put the cheesecake on the middle shelf. cook for 50 minutes to 1 hour, the cake should wobble a little when moved but will look puffy and set. turn the oven off, open the door a tiny bit and leave the cake to cool completely (this minimises cracking). chill for at least 4 hours before serving. decorate with chocolate shards or shavings.

BAILEY'S CHOCOLATE CHIP CHEESECAKE

Steps:

• For crust: Preheat oven to 325°F; coat a 9-inch spring form pan with cooking spray.
• Combine crumbs and sugar in bowl. Stir in butter. Press mixture into bottom and 1 inch up the sides of the springform pan.
• Bake until light brown, approx 7 minutes.
• Filling: Beat cream cheese until smooth with electric mixer.
• Gradually add sugar, then eggs one at a time.
• Add Bailey's and vanilla. make sure well mixed.
• Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle the rest of the chocolate chips on the top.
• Bake approx 1 hour & 20 minutes or until cake is puffed and springy in the centre and golden brown.
• Cool in fridge.
• For Cream: Beat cream, sugar and coffee powder until peaks form. spread over cooled cake.
• Garnish with chocolate curls. (I grated chocolate bar with cheese grater, not the most fancy but it worked well enough).

BAILEYS CHEESECAKE

Steps:

• Melt the butter slowly over a low heat in a medium pan
• Meanwhile crush the biscuits in a large bowl using a rolling pin
• When fully crushed, add the biscuits to the pan of butter and stir thoroughly until the butter has been absorbed by the biscuits and the chocolate has melted.
• Grease a cake tin with a removable bottom and the spoon the biscuit base into the tin.
• Press firmly and evenly into the cake tin and then allow to set for 1 hours in the fridge.
• Lightly whip the cream cheese in a large bowl, add the baileys and the sugar and stir until smooth.
• Add the whipped cream and fold into the mixture until smooth.
• Spoon the mixture on to the cooled biscuits and spread evenly with a spatular.
• Allow to set for an hour in the fridge

BAILEYS CHEESECAKE

Steps:

• Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
• Mix together the crust ingredients and press into the bottom of your pan.
• Bake in preheated oven for 8 minutes and cool completely on a wire rack.
• Begin to boil a pot or kettle of water for the water bath.
• In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add Baileys Irish Cream and mix until smooth.
• Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
• Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
• After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
• Before serving, prepare the ganache.
• In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
• Place chocolate chips in a heat safe bowl.
• Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
• Whisk the cream and chocolate until smooth and thoroughly combined.
• Stir in Baileys Irish Cream until incorporated allow the ganache to sit for an additional 5 minutes.
• Pour ganache over chilled cheesecake and spread into an even layer before cutting, or or spoon over each individual slice.

BAILEYS CHOCOLATE CHEESECAKE

Steps:

• Crush 300g of Hobnob Biscuits (they make for a nicer base than Digestives) in a sandwich bag using a rolling pin until completely crushed and smooth. Melt 110g of butter in a heatproof dish in the microwave. Combine the crushed biscuits and butter and mix until the buscuits are coated and have turned a slightly darker colour. Spread them evenly in a cheesecake tin and press down a little to ensure that the base stays together.
• Bring a pan of water to the boil and allow to simmer. Place a heatproof bowl over the pan and melt 300g of milk chocolate.
• While the chocolate is melting place 250g of Mascapone, 3 tbsp of cream and 5 tbsp of Baileys in a mixing bowl and mix until you have a whipped cream consistency.
• Once the chocolate is melted spoon most of the chocolate into the mixing bowl with the Mascapone mixture and mix well. Spoon the mixture over the biscuit base and spread evenly. Drizzle the remaining chocolate over the top to make a pretty design. Place in the refridgerator to set for about an hour before serving.
• N.B, Don't spread the melted chocolate too thickly when decorating or it will be difficult to cut once chilled.
• Its important to use cooking chocolate in this recipe as normal chocolate will turn lumpy when combined with the mascapone and cream mixture as it solidifys much more quickly than cooking chocolate.
• If you add too much cream, don't worry, the chocolate will ensure that the mixture will set once cooled.

BAILEYS IRISH CHEESECAKE

Steps:

• STEP ONE Trim the top off the sponge and put it into a clean 20cm cake tin. STEP TWO Beat the mascarpone, cream cheese, sugar and Baileys with an electric or balloon whisk until smooth. Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon. STEP THREE Whip the cream, dollop on top of the cake, and then spread it around. STEP FOUR Drizzle over the caramel sauce, then decorate with pretzels and popcorn (remember, there's no such thing as 'too much'). STEP FIVE Grab your spoons and everybody dig in!

BAILEY'S CHEESECAKE

Steps:

• Pulse cookies in a food processor until fine crumbs. Mix in melted butter.
• Press crust into the bottom of a 9-inch springform pan. Freeze until filling is ready.
• Preheat oven to 350 degrees F. Place a large broiler pan on the bottom shelf and fill with at least one inch of water.
• In a double boiler, heat cream, Bailey's liquor, and coffee until hot (but not boiling). Add white chocolate chips or bits to the cream. Remove from heat and stir until smooth. Set aside to cool.
• In a mixing bowl, combine cream cheese, sugar, cornstarch, sour cream, and vanilla extract.
• Beat for 2 minutes, scraping down the sides of the bowl as needed. Slowly add the cooled chocolate mixture, and mix just until blended.
• Add in eggs one at a time, beating just until a mousse-like texture.
• Pour filling into prepared crust.
• Place cheesecake on a baking sheet on the shelf JUST ABOVE the broiler pan (in the lower 1/3 of the oven). Do not put the pan directly into the water bath.
• Bake for one hour (do NOT open the oven door. After one hour, turn off oven and do not disturb the cheesecake for 30 minutes.
• After thirty minutes, remove cheesecake and allow to cool to room temperature.
• Slide a knife around the edge of the cheesecake, cover with plastic wrap and refrigerate for 4 hours, or overnight is best.
• To prepare the ganache, heat heavy cream in a double boiler until hot (but not boiling).
• Remove from heat and add 6 oz of dark chocolate chips (or bits). Stir until smooth and allow to cool to room temperature.
• Pour thickened ganache over the top of the chilled cheesecake.
• In a clean mixing bowl, beat heavy cream, powdered sugar, and espresso powder until stiff peaks form, about 4-5 minutes.
• Pipe whipped cream onto ganache and top with chocolate espresso beans.
• Slice and serve!