Baileys Irish Cream Cheesecake Recipes

BAILEYS IRISH CHEESECAKE

Steps:

• STEP ONE Trim the top off the sponge and put it into a clean 20cm cake tin. STEP TWO Beat the mascarpone, cream cheese, sugar and Baileys with an electric or balloon whisk until smooth. Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon. STEP THREE Whip the cream, dollop on top of the cake, and then spread it around. STEP FOUR Drizzle over the caramel sauce, then decorate with pretzels and popcorn (remember, there's no such thing as 'too much'). STEP FIVE Grab your spoons and everybody dig in!

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:

• For Batter: add each ingredient listed below, one at a time, whipping for 5 minutes after each ingredient is added. After last ingredient is added, whip until all is creamy smooth.
• Cream cheese, then
• Heaving whipping cream, then
• Sour cream, then.
• Eggs, then
• Sugar, then.
• Bailey's Irish Cream.
• For Crust:.
• Mix the graham crackers, almonds, cinnamon and nutmeg together.
• Add melted butter and mix well.
• Pack this mixture evenly into spring form pan and bake it for 5 minutes in a preheated 350°F oven.
• Sprinkle grated chocolate over the crust while the crust is still hot.
• Add the batter and bake in a water bath at 350°F for approximately 1 1/2 hours or until golden brown.
• Let it cool in the oven.

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.

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.

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.

BAILEYS CHEESECAKE

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 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 CHEESECAKE

Steps:

• For Crust: Preheat oven to 325. lightly butter 9 inch springform pan. 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. Filling: Using 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 choclate in processer. Add to cream cheese mixture. Tranfer 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. Topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Referigerate until well chilled, about 6 hours. (can be prepared 1 day ahead) Sprinkle grated choclate over cake. Place pecans around edge and serve.