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 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
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
WHITE CHOCOLATE AND BAILEY'S CHEESECAKE
This was in a cookbook I got from the library, I have yet to make it but want to put it here for safe keeping as it sounds (and looks) delicious!
Provided by Evie3234
Categories Cheesecake
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C.
- Grease a round 22-24 cm springform cake tin and line the base with baking paper.
- To make the base, finely crush the shortbread biscuits until they resemble fine breadcrumbs. (This is best done in a food processor).
- Mix in the ground almonds, ginger and melted butter.
- Press into the prepared tin and put in the fridge.
- Using an electric beater beat the cream cheese, sugar and cornflour.
- Add in the eggs, cream and Bailey's and beat until you have a smooth, creamy consistency.
- Stir in the white chocolate.
- Remove the base from the fridge and pour the cheesecake mixture into it.
- Place the prepared tin into large roasting dish that is filled with 1-2 cm of hot water.
- Cook in the oven for 45 minutes until the top is lightly golden and the filling is just set.
- Remove from the oven and leave to cool before taking out of the tin.
- Cut into slices and serve.
Nutrition Facts : Calories 680.6, Fat 50, SaturatedFat 24.5, Cholesterol 152.2, Sodium 415.2, Carbohydrate 50.9, Fiber 1.9, Sugar 33.8, Protein 10.2
BAILEY'S CHOCOLATE CHIP CHEESECAKE
I made this cheesecake for a family dinner and received rave reviews. I hope you like it. The recipe called for regular cream cheese, but I used light cream cheese and it worked. Enjoy.
Provided by Sharon Sharalike
Categories Cheesecake
Time 1h42m
Yield 8-10 serving(s)
Number Of Ingredients 13
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).
Nutrition Facts : Calories 1050.7, Fat 66, SaturatedFat 39.2, Cholesterol 310.9, Sodium 784, Carbohydrate 92, Fiber 1.8, Sugar 75.6, Protein 20.6
BAILEY'S CHOCOLATE CHEESECAKE
Every time a birthday or special occasion came up, this is what we'd all request. Takes a while to make but oh so worth it!
Provided by Kristin D.
Categories Cheesecake
Time 1h50m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325.
- Use food processor to mix crust ingredients. Put in 9" springform pan.
- Mix cream cheese with sour cream - beat until light & fluffy & no lumps. Add heavy cream, then sugar and beat until fluffy. Add one egg at a time on low speed until well blended.
- Melt chocolate. Cool Slightly. (Usually do this first to let the chocolate cool). Gradually add Bailey's to melted chocolate. Will be very stiff at first.
- Gradually add chocolate to cheese mixture, then add vanilla.
- Pour into crust.
- Bake 50 minutes.
- With oven door ajar, leave cheesecake in turned off oven for 1 hour.
- Let cool at room temperature, then refrigerate.
Nutrition Facts : Calories 504.9, Fat 38.9, SaturatedFat 23.1, Cholesterol 139.6, Sodium 287.6, Carbohydrate 34.5, Fiber 2.3, Sugar 24.7, Protein 9.1
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