Baileys Irish Cream White Chocolate 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 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!

BAILEYS CHEESECAKE

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.

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.

MAKEOVER IRISH CREAM CHEESECAKE

Steps:

• Preheat oven to 375°. Place a 4-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream, liqueur, flour, vanilla and salt. Add beaten egg; beat on low speed just until blended. Pour into crust; sprinkle with chocolate chips. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 18-20 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

BAILEY'S IRISH CREAM CHEESECAKE

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.

BAILEY'S IRISH CREAM CHEESECAKE

Steps:

• For Batter: add each ingredient listed below, one at a time, whipping for 5 minutes after each ingredient is added. After last ingredient is added, whip until all is creamy smooth.
• Cream cheese, then
• Heaving whipping cream, then
• Sour cream, then.
• Eggs, then
• Sugar, then.
• Bailey's Irish Cream.
• For Crust:.
• Mix the graham crackers, almonds, cinnamon and nutmeg together.
• Add melted butter and mix well.
• Pack this mixture evenly into spring form pan and bake it for 5 minutes in a preheated 350°F oven.
• Sprinkle grated chocolate over the crust while the crust is still hot.
• Add the batter and bake in a water bath at 350°F for approximately 1 1/2 hours or until golden brown.
• Let it cool in the oven.

BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE

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.

CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE

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.

~BAILEY'S IRISH CREAM WHITE CHOCOLATE CHEESECAKE ~

Steps:

• 1. For crust: Preheat oven to 325 degrees F. Lightly butter 9 inch diameter spring form pan with 2 ¾ inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.
• 2. For filling: Use electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set; about 50 minutes. Cool on rack.
• 3. For topping: Mix sour cream and powdered sugar in small bowl. (I also add about 1 ½ oz finely chopped white chocolate to this topping mixture). Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead).
• 4. Decorate Top: Sprinkle grated chocolate (I use grated white chocolate) over cooled cheesecake. Place whole pecans around edge - or pecans may be finely ground and spread around edges. Serve & Enjoy!

BAILEY'S IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Brush the sides and bottom of a 9-inch springform pan with ½ tablespoon of melted butter.
• In the bowl of a food processor fitted with the metal blade, process Oreos into fine crumbs. With the machine running, drizzle melted butter and process until combined and butter is evenly divided. Press into the bottom of a 9 inch spring-form pan. Bake in preheated oven for 10 minutes; set aside to cool on wire rack. Increase oven temperature to 450 degrees.
• Bring about 4 quarts water to simmer in stockpot (for the water bath).
• In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed to break up and soften, about 1 minute. Scrape beater and bottom and sides of bowl with spatula. Add salt and sugar and beat at medium-low speed until combined, about 1 minute; scrape bowl. Add cocoa powder and flour and beat at medium speed until combined, about 45 seconds; scrape down bowl.
• Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add sour cream and Bailey's and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.
• Brush the sides of the springform pan with the remaining ½ tablespoon melted butter. Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 hour. Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours.
• Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
• To make the ganache, place the chocolate chips and heavy cream in a 2 cup glass measuring cup. Microwave on HIGH, stirring every 30 seconds, until smooth. Let cool to room temperature. Pour over the top of the cheesecake and sprinkle with chocolate shavings if desired. Refrigerate until set. Let stand at room temperature for 20 minutes before serving.

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!

IRISH CREAM WHITE CHOCOLATE CHEESECAKE

Steps:

• Break the white chocolate into pieces.
• Preheat oven to 325°.
• Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
• Finely grind the graham crackers, pecans and sugar together in processor.
• Add the butter and blend, using on/off turns.
• Press mixture on bottom and 2 inches up sides of the pan.
• Chill for 20 minutes.
• Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
• Beat until smooth.
• In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
• Beat mixture into the cream cheese mixture.
• Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
• Pour filling into crust.
• Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
• Let cake cool on rack.
• Make topping: Mix sour cream and powdered sugar in small bowl.
• Spread topping onto cake when cooled; sprinkle chocolate over.
• Place pecans around edges of cake.
• Refrigerate until chilled, overnight or 6 hours.