Baileys Irish Cream Mini Cheesecakes Recipe 455 Recipes

BAILEYS IRISH CHEESECAKE

Baileys Irish Cheesecake image

Gone are the days of New York Cheesecake, it's Irish Cheesecake's time to shine! Yummy!

Yield 8

Number Of Ingredients 0

Ingredients

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 MINI-CHEESECAKES RECIPE - (4.5/5)

Bailey's Irish Cream Mini-Cheesecakes Recipe - (4.5/5) image

Provided by á-46561

Number Of Ingredients 15

Ingredients

CRUST:
16 whole Oreos, finely ground in food processor
3 tablespoons melted butter
FILLING:
16 ounces cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 tablespoons Bailey's Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly
GANACHE:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Steps:

Preheat oven to 350°F. Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven. In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla. Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool. Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze.

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