Festive Irish Cream Cheesecake Food

IRISH CREAM CHEESECAKE

Steps:

• Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
• Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
• Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

IRISH CREAM CELEBRATION CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
• Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.

BAILEYS CHEESECAKE

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.

FESTIVE IRISH CREAM CHEESECAKE

Steps:

• 1. Combine graham cracker crumbs, sugar and butter; press onto bottom of 9-inch springform pan.
• 2. Soften gelatin in water, stir over low heat until dissolved.
• 3. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
• 4. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
• 5. Gradually add gelatin mixture and bourbon, mixing until well blended.
• 6. Chill until thickened, but not set.
• 7. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form.
• 8. Fold egg whites and whipped cream into cheese mixture and pour over crust.
• 9. Chill until firm.
• 10. Garnish with chocolate curls and small silver candy balls, if desired.
• 11. VARIATION: Substitute 2 tablespoons cold coffee for bourbon or if you want something festive for St. Patrick's Day, try Bailey's!

FESTIVE IRISH CREAM CHEESECAKE

Steps:

• 1. MIX crumbs, 1/4 cup of the sugar and the butter; press firmly onto bottom of 9-inch spring form pan.
• 2. SPRINKLE gelatin over 1/4 cup of the water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatin is completely dissolved, stirring constantly.
• 3. BEAT cream cheese, remaining 1-cup sugar and the cocoa in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin mixture, remaining 1/4-cup water and the liqueur; refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust. Refrigerate several hours or until firm. Top with chocolate curls just before serving. Store in refrigerator