Chocolate Glazed Baileys Irish Cream Cheesecake Food

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.

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.

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.

BAILEYS IRISH CREAM CHEESECAKE

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 Bailey’s Irish Cream.
• Gently fold the Bailey’s 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.

~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 CHEESECAKE

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.

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.