BAILEYS CHEESECAKE
Baileys Cheesecake has a delicious chocolate cookie crust topped with Irish cream-spiked cheesecake filling and ganache layers.
Provided by Jamie
Categories Cheesecake
Time 9h20m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 769 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 195 milligrams cholesterol, Fat 54 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1 slice, Sodium 428 grams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
IRISH CREAM CHOCOLATE CHEESECAKE
If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.
Provided by Elaine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 9h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
- With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 42.4 g, Cholesterol 122.8 mg, Fat 29.2 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 17.3 g, Sodium 298.1 mg, Sugar 30.7 g
CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE
This is one of my all-time favorite cheesecake recipes, and I am a cheesecake lover! It was originally published in Bon Appetit about 10 years ago. It is simple, yet looks and tastes fabulous. Perfect for a holiday dessert since it can be made ahead of time. I see there are several recipes in Zaar for Bailey's Irish Cream that could be used in this recipe.
Provided by miss gracie
Categories Cheesecake
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Preheat oven to 350 degrees.
- Finely grind graham crackers in a food processor.
- Add butter and blend until combined.
- Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
- Bake crust until golden brown, about 8 minutes.
- Remove pan from oven, and maintain oven temperature.
- For filling: Beat cream cheese and sugar in a large bowl until smooth.
- Beat in flour.
- Add eggs one at a time, beating just until combined.
- Mix in remaining ingredients.
- Pour filling into crust (cake will not fill pan).
- Bake 10 minutes.
- Reduce oven temperature to 250 degrees.
- Continue baking cheesecake until set, about 40 minutes longer.
- Cool cake in pan on a rack for 10 minutes.
- Run a sharp knife around pan sides to loosen cake.
- Cool.
- Chill overnight.
- For glaze: Bring cream to simmer in a heavy medium sized saucepan.
- Reduce heat to low.
- Add chopped chocolate (I use chocolate chips!) and stir until smooth.
- Cool glaze to lukewarm.
- Release pan sides from cheesecake.
- Place cheesecake on rack set over a baking sheet.
- Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
- Refrigerate until glaze sets, about 30 minutes.
- Transfer cheesecake to platter.
- Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 684.3, Fat 61.5, SaturatedFat 35.6, Cholesterol 180.5, Sodium 412.8, Carbohydrate 33.8, Fiber 5.7, Sugar 17.8, Protein 12.2
BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE
Baileys and chocolate add a delightfully rich flavour to a classic cheesecake recipe. This makes a delicious ending to any special meal especially on St Patrick's Day. Adapted from Allrecipes.
Provided by English_Rose
Categories Cheesecake
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed.
- Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F.
- In a large bowl, combine cream cheese, superfine sugar, 4 tablespoons cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
- Bake at 450F for 10 minutes. Reduce oven temperature to 200F and continue baking for 60 minutes.
- With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.
Nutrition Facts : Calories 393.3, Fat 25.1, SaturatedFat 14.8, Cholesterol 119.3, Sodium 211.9, Carbohydrate 39.5, Fiber 1.4, Sugar 26.1, Protein 6.6
BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE
This is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers! *This cheesecake needs to be made and refrigerated one day in advance. Hope you enjoy!
Provided by Leslie
Categories Cheesecake
Time 1h49m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
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.
BAILEYS IRISH CREAM CHEESECAKE
R & A Bailey introduced its Original Irish Cream in 1974 after discovering the secret that would allow milk to be separated into double cream, and blended with natural flavors. Irish whiskey, being considered a natural flavor, was the perfect ingredient to add. Steeped in history and lore, it was named after the Dublin pub The Bailey, rumored to be a favorite haunt of author James Joyce. This recipe captures part of Ireland's lore in a cheesecake!
Provided by Millereg
Categories Cheesecake
Time 2h40m
Yield 1 of the best cheesecakes you have ever tasted, 8 serving(s)
Number Of Ingredients 10
Steps:
- To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
- Place the vanilla wafer crumbs in a small mixing bowl.
- Melt the butter in a small saucepan and mix with the crushed wafers.
- Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
- Dissolve the gelatin in just enough cold water to soften it and reserve.
- In a large mixing bowl, beat together the cream cheese and sugar until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Baileys Irish Cream.
- Gently fold the Baileys and cream mixture into the creamed cheese and sugar.
- Add gelatin and continue to gently fold to combine all ingredients.
- Pour the cheese mixture on top of the wafer crust.
- Refrigerate and allow to set for 1 to 2-hours.
- Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
- Serve cold and refrigerate any cheesecake that remains.
Nutrition Facts : Calories 618.3, Fat 56, SaturatedFat 34.5, Cholesterol 178.2, Sodium 332.2, Carbohydrate 23.2, Sugar 21.2, Protein 7.1
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
BAILEY'S IRISH CREAM CHEESECAKE
This is a wonderful cheesecake - it tastes sinful but it is very light. I made it for a brunch and nobody could believe it was under 300 calories! It's a Rose Reisman recipe (another one of her winning recipes!)
Provided by Redsie
Categories Cheesecake
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F Spray a 9-inch springform pan with vegetable spray.
- Make crust: in a bowl, stir together wafer crumbs, water and oil until mixed. Pat mixture onto the bottom and side of the prepared pan.
- Make filling: in a food processor, combine ricotta cheese, yogurt, cream cheese, egg, egg white, liqueur,vanilla, sugar and flour; purée until smooth. Pour the mixture into the prepared crust.
- Place a pan of hot water on the bottom rack of the over. Bake the cheesecake in the centre of the oven for 50 minutes. The cake will still be quite loose.
- Make topping: in a bowl, stir together sour cream, sugar and liqueur. Carefully pour a thin stream of this mixture over top of the hot cheesecake, smoothing it with a knife. Return the cake to the oven and bake for 10 minutes. The topping will be loose and will set as the cake cools.
- Run a butter knife around the edge of the cake. Let it cool on a wire rack until it is room temperature. Chill.
Nutrition Facts : Calories 274.9, Fat 12.3, SaturatedFat 6.5, Cholesterol 44.4, Sodium 172.4, Carbohydrate 34.6, Fiber 1.5, Sugar 23.5, Protein 7.7
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