BAILEYS CHEESECAKE
seriously easy, dreamy dessert
Provided by sweetunique
Time 20m
Yield Serves 5
Number Of Ingredients 7
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.
BAILEYS CHEESECAKE
I found this recipes years ago on the Baileys website and it is remembered fondly by all my family and friends as "that delicious cheese cake with the baileys that you don't make often enough!" - served with whipped cream and chocolate curls this is a great treat
Provided by chefamy
Categories Cheesecake
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and mix with biscuit crumbs to make base.
- Line bottom and sides of a springform pan with biscuit butter mixture and leave to one side.
- Beat with an electric mixer the ricotta and cream cheese, adding one egg at a time beating in between until well mixed.
- Add the sugar, vanilla and Baileys to the cheese mixture and pour into springform pan.
- Bake in a 180oC oven until mixture is firm and top is just starting to crack.
- Cool in tin and keep in the fridge until ready to serve.
Nutrition Facts : Calories 323.4, Fat 24.2, SaturatedFat 14.7, Cholesterol 156.5, Sodium 190.8, Carbohydrate 14.7, Sugar 12.8, Protein 9.4
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
BAILEYS CHEESECAKE
Light, creamy baileys cheesecake with a chocolate digestive base
Provided by jamesblakely
Time 2h10m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Melt the butter slowly over a low heat in a medium pan
- Meanwhile crush the biscuits in a large bowl using a rolling pin
- When fully crushed, add the biscuits to the pan of butter and stir thoroughly until the butter has been absorbed by the biscuits and the chocolate has melted.
- Grease a cake tin with a removable bottom and the spoon the biscuit base into the tin.
- Press firmly and evenly into the cake tin and then allow to set for 1 hours in the fridge.
- Lightly whip the cream cheese in a large bowl, add the baileys and the sugar and stir until smooth.
- Add the whipped cream and fold into the mixture until smooth.
- Spoon the mixture on to the cooled biscuits and spread evenly with a spatular.
- Allow to set for an hour in the fridge
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