Baileys Chocolate Chip Cheesecake Food

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.

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).

BAILEY'S CHOCOLATE CHIP CHEESECAKE

Steps:

• For Crust: Preheat oven to 325 degrees F. Coat a 9" diameter springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1" up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325 degrees F. For Filling: Using an electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat eggs in 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 cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely. For Cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish cake with chocolate curls.

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.