How To make Frangelico Cheese Cake

Baileys Irish Cream Cheese Cake Recipe - Great Dessert

Baileys Irish Cream Cheese Cake Recipe - Great Desert

For Filling:
•24 ounces cream cheese, softened
•3/4 cup sugar
•3 eggs (room temperature)
•3/4 cup Baileys Irish Cream liqueur
•1/2 cup melted chocolate sauce
•1 tablespoon vanilla

Directions:
Preheat oven to 350° F.

Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Blend in Baileys.
Pour half of plain mixture into graham cracker crust pie pan. Add 1/3 cup chocolate sauce to remainder of the mixture and add as top layer. Drizzle remainder of chocolate sauce and add pecan pieces. Bake 10 minutes, then 55 minutes at 250° F.

Cool for 1 hour then refrigerate covered with plastic wrap overnight.

Note: This was supposed to be a layered/marbled cake but it didn't turn out that way, but still a yummy success!

Bread Pudding w/Frangelico Glaze

This sweet southern classic recipe is served with a twist using fruit cocktail and topped with a warm nutty glaze using Frangelico liqueur. It's sure to please the sweet-tooth crave.

Classic Cheesecake Recipe : Mixing Ingredients Together to Make Cheesecake Filling

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Expert: Lauren Taylor
Bio: Lauren Taylor is currently working part-time and freelance in both the entertainment and culinary worlds. She began cooking and baking for private parties and catered events.
Filmmaker: Nili Nathan

Ferrero Roche Frangelico New York Cheesecake

Ferrero Roche Frangelico shot of espresso New York Cheesecake
with a chocolate swirl, a crispy chocolate plate on top & raspberry preserve. Ferrero Roche chocolate inside and out.

Start with making your shell and setting aside
1 & 1/3 cup or so of any kind of crumbs can be
wafer, cookie, etc. you can choose chocolate cookies
or biscotti as well melt a 1/2 stick unsalted butter
mix together and press into the spring form pan, then
chill the shell until ready to fill and surround the
spring form pan with aluminum foil to prevent any
water from getting in when your ready to cook the
cheese cake in a bain marie

Lets work on the chocolate disk on the top of the cake
you will need 4 oz of melted chocolate, cap full of Frangelico
and rice Krispy cereal and some ground and chopped roasted hazelnuts.
Some raspberries, whole hazelnuts to decorate and
set in the chocolate while we work on the rest.
Ferrero Roche Chocolates to garnish as well.


For the Cake
1 Cup Heavy Cream
4 oz semisweet chocolate
4 Lg Eggs separated (room temp)
1 1/2 pounds of Cream Cheese
2 Tsp cornstarch
Pinch of Slat
Pinch of Cream of tartar
3/4 Cups of sugar
1/2 demi cup of espresso
1/2 demi cup of Frangelico
2 Tbspn of Lemon zest

Scald the heavy cream, remove the pan from the heat and let cool 5 minutes .Now take half of the cream add the semisweet chocolate & stir it. In a bowl with a mixer beat the chocolate cream until cooled and light texture.
In a large bowl with a mixer beat the yoks with 1/2 cup of the sugar until
mixture is thick & lemon colored and falls in a ribbon when beater is lifted.
Blend the cream cheese, sour cream, cornstarch and half shot of expresso, & a shot of Frangelico until smooth 1/2 cup of the heavy cream.
Now add the cream cheese mixture to the egg mixture and stir the batter well. Then take the chocolate cream mixture and swirl it in to the batter to give a marble or design to the cheese cake.
Preheat the oven to 300F degrees

In a bowl with mixer beat the egg whites with salt and the cream of tarter and beat until the eggs hold a stiff peaks, now add remaining 1/4 cup of sugar and beat the whites till they hold stiff peaks. Now fold whites to the mixture. Pour the batter into the spring form pan that is covered well with aluminum foil. Put the spring form pan in a baking pan, add enough hot
water to baking pan to reach 1/2 way up the sides of the spring form pan. Bake cake in the middle of the oven for 1 1/2 hours then turnoff the oven ( DO NOT OPEN THE OVEN DOOR) let the cake stand in the oven for an hour while the door is pride open with a towel. Completely cool, then chill
over night or at least 6-8 hours (I leave mine over night).
You can decorate it after 6-8 hours or so and place back in the refrigerator.

Italian buttercream Icing take some of it and add Frangelico a shot.


You can either put the Italian butter cream Icing around the cheese cake or not up to you.

Making Cheese Cake

Candy making yummy cheese cake at home.

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Expert: Andrea Spano
Contact: notjustdesserts1.com
Bio: Andrea Spano received her training at the Culinary Arts program of the New York Restaurant School, where she graduated with honors in 1986.
Filmmaker: Paul Muller