Baileys Chocolate Cheesecake Recipes

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.

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.

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.

Steps:

• Crush 300g of Hobnob Biscuits (they make for a nicer base than Digestives) in a sandwich bag using a rolling pin until completely crushed and smooth. Melt 110g of butter in a heatproof dish in the microwave. Combine the crushed biscuits and butter and mix until the buscuits are coated and have turned a slightly darker colour. Spread them evenly in a cheesecake tin and press down a little to ensure that the base stays together.
• Bring a pan of water to the boil and allow to simmer. Place a heatproof bowl over the pan and melt 300g of milk chocolate.
• While the chocolate is melting place 250g of Mascapone, 3 tbsp of cream and 5 tbsp of Baileys in a mixing bowl and mix until you have a whipped cream consistency.
• Once the chocolate is melted spoon most of the chocolate into the mixing bowl with the Mascapone mixture and mix well. Spoon the mixture over the biscuit base and spread evenly. Drizzle the remaining chocolate over the top to make a pretty design. Place in the refridgerator to set for about an hour before serving.
• N.B, Don't spread the melted chocolate too thickly when decorating or it will be difficult to cut once chilled.
• Its important to use cooking chocolate in this recipe as normal chocolate will turn lumpy when combined with the mascapone and cream mixture as it solidifys much more quickly than cooking chocolate.
• If you add too much cream, don't worry, the chocolate will ensure that the mixture will set once cooled.

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.