Step By Step Irish Bailey's cream cheesecake With recipe
Ingredients for a 9-inch cheesecake:
250g Digestive Biscuits
125g of Melted Butter
350g of Soft Cream Cheese
125g Icing Sugar
2tbspof Baileys Irish Cream
Method
Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed. Remove from the heat.
While it's 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 in the fridge, grate the chocolate. If your kitchen is warm, you should pop the gratings in the fridge, too.
Refrigerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
Baileys Cheesecake Cups | Delish
Get the full recipe from Delish:
INGREDIENTS
Cooking spray, for muffin tin
1 box brownie mix, plus ingredients called for on box
4 oz. cream cheese, softened
2 tbsp. mini semisweet chocolate chips, melted, plus more for garnish
2 tbsp. Baileys Irish Cream
4 oz. cool whip
DIRECTIONS
1. Preheat oven to 350° and grease a 12-cup muffin tin. In a large mixing bowl, prepare brownie batter according to package directions.
2. Add batter to muffin tin and bake 25 to 27 minutes.
3. Once brownies are out of the oven, press a shot glass into the middle of each, making a shallow cup. Let cool completely.
4. Make Baileys filling: In a medium bowl using a hand mixer, beat together cream cheese, melted chocolate, and Baileys until smooth. Gently fold in Cool Whip.
5. Scoop filling into cooled brownie cups and top with more mini chocolate chips.
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Bailey's Irish Cream Chocolate Cheesecake - gluten free
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.
The following information was copied and pasted from the Bailey's website
Gluten:
The ingredients used in Baileys are Gluten free. On the basis of this and to the best of our knowledge there are no traces of Gluten in Baileys. As we are not qualified to give medical advice persons requiring a Gluten free diet should consult their medical adviser before consuming Baileys.
Recipe Ingredients list :
Ingredients for the Crust
1 cup gluten free flour blend
¼ cup cocoa
½ cup walnuts pulverized
¼ tsp cinnamon
1 stick butter
½ cup sugar
Ingredients for the Cheesecake
5 packages of Philadelphia Cream Cheese, 40oz
1 cup of sugar
1/3 cup cocoa
1/2 cup Bailey's Irish cream
1 teaspoon of vanilla
1 cup sour cream
4 eggs
Ingredients for the Topping
4 oz baileys or heavy cream
6 oz dark chocolate
Bailey's Irish Cream Cheesecake
This is my favorite cheesecake. The Bailey's Irish Cream Cheesecake.
Restaurant quality dessert
Ingredients:
Crust:
9 ounces of chocolate cookies or wafers or crackers (250g)
7 Tablespoons melted butter (100g)
Filling:
2 pounds (room temperature) cream cheese (900g)
1 cup sugar (200g)
5 eggs (room temperature)
1 teaspoon vanilla extract (5ml)
3/4 cup Bailey's Irish Cream (180ml)
1/4 cup heavy cream (60ml)
3/4 cup semi-sweet chocolate (160g)
Bake in hot water bath for 20 minutes @ 350F, then turn down oven to 225F and bake 110 minutes longer. Allow to cool to room temperature, then refrigerate overnight till cold.
Thank you for watching!
This was a BIG HIT at work, as some co-workers had samples.
I saved 3/4 cup of the crust crumbs for garnish.
I never liked the garnish look, so I should have just used all of the crumbs and went up the side of the pan with all of the crumbs.
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Song used (Wish Background)
Permission to use music:
#IrishCreamCheesecake #BaileysIrishCreamCheesecake #MichaelsHomeCooking
How to make the Best Creamy Baileys Cheesecake with MariaJoyleeAraujo
Learn how to make the BEST Baileys Cheesecake. This is an extraordinary dessert! It is chocolaty, rich, and decadent, with a slight hint of Irish Cream that is perfect for St. Patrick’s Day! Also, check out the short video tutorial attached below and see how delicious this recipe is!
⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️
INGREDIENTS FOR BAILEY'S IRISH CREAM CHEESECAKE RECIPE:
►Crust:
20 Oreo Cookies
6 tablespoons unsalted butter
►Baileys Cheesecake Filling:
24 ounces cream cheese
1 1/2 cups granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoons salt
2 large eggs
1/2 tablespoon vanilla extract
1/2 cup sour cream
1 cup Baileys or Irish Cream
►Baileys Chocolate Ganache:
12 ounces semi-sweet chocolate
1 cup heavy cream
1 tablespoon corn syrup
1/4 cup Baileys
►Baileys Chocolate Whipped Cream:
2 cups whipped cream
1/4 cup Baileys
1/4 cup sugar
2 tablespoons cocoa powder
#TheBestCreamyBaileysCheesecake #cookingwithMariajoylee #easysteprecipe
License
Creative Commons Attribution license (reuse allowed)
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Professional Baker Teaches You How To Make CHEESECAKE!
Chef Anna Olson takes you step by step through her amazing New York cheesecake recipe.
This makes a 1 9-inch cheesecake.
CRUST INGREDIENTS
- 1 cup (225 g) graham cracker crumbs
- 2 Tbsp (25 g) sugar
- ¼ cup (60 g) unsalted butter, melted, plus extra for greasing the pan
CHEESECAKE INGREDIENTS:
- 4 pkg 250 gram packages of cream cheese, at room temperature
- 1 1/4 cup + 2 Tbsp (275 g) sugar
- 3 Tbsp (22 g) cornstarch
- 2 tsp (10 ml) vanilla extract
- 2 tsp (4 g) finely grated lemon zest
- 3 large whole eggs
- 1 large egg yolk
- 1 ½ cup (375 ml) sour cream (not low-fat), divided
- 2 tsp (10 ml) lemon juice
CRUST DIRECTIONS:
1. Preheat the oven to 350ºF (176 C).
2. For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.
3. Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.
CHEESECAKE RIRECTIONS:
1. For the cheesecake, increase the oven temperature to 400ºF (205 C).
2. Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.
3. Beat in the cornstarch, vanilla and lemon zest.
4. Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.
5. Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.
6. Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.
7. Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.
8. Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.
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