How To make Amaretto Irish Cream Cheesecake Rec.Foods
***** NONE *****
1 1/2 c vanilla wafer crumbs
: 1/2 c blanched whole almonds, : roasted and finely chopped : 1/4 c melted butter : 1 tb Amaretto : 24 oz cream cheese : 1 c sugar : 4 eggs : 1/3 c whipping cream : 1/3 c blanched whole almonds, : toasted and ground : 1/4 c Irish cream liqueur 1-1/2 c sour cream
: 1 tb sugar : 1/2 ts vanilla extract Combine first four ingredients. Firmly press mixture evenly on bottom of lightly greased 10-inch springform pan. Bake at 350 degrees for 10 minutes, then cool. Beat softened cream cheese at high speed with an electric mixer until light and fluffy. Gradually add one cups sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 350 degrees for 50 minutes. Turn oven off and leave cheesecake in oven for 30 minutes. Combine sour cream and next 2 ingredients. Stir and spoon over cake. Sprinkle 1/4 cup almonds around the edge. Bake at 500 degrees for 5 minutes. Cool; chill. Walt MM Makes 12 servings. Date: Thu, 12 Sep 96 20:22:10 +0000
How To make Amaretto Irish Cream Cheesecake Rec.Foods's Videos
Raspberry Cheesecake Martini
Here's the recipe:
RASPBERRY CHEESECAKE MARTINI
2 oz. (60ml) Vanilla Vodka
1 oz. (30ml) Amaretto
1 oz. (30ml) Irish Cream
2 oz. (60ml) Half & Half
1 oz. (30ml) Raspberry Liqueur
Graham Cracker Crumbs
Raspberries
PREPARATION
1. Rum edge of martini glass with graham cracker crumbs. Set aside.
2. Pour raspberry liqueur into base of glass.
3. To an ice filled shaker combine vodka, amaretto, Irish cream and half and half. Shake well.
4. Gently strain mix on top of raspberry liqueur and garnish with raspberries. Enjoy responsibly!
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Baileys cheesecake
The full demonstration version of Olivier's Baileys cheesecake. This is soooooooo good!
Raspberry Cheesecake Martini
Made with whipped vodka, amaretto, Irish cream, and half & half, this Raspberry Cheesecake Martini tastes just like the real deal. From the moment you taste this luscious cocktail until the very last sip, you will think that you drinking a slice of cheesecake in a martini glass. All we can say is...WOW!
Ingredients
• 2 oz. Whipped Vodka
• 1 oz. Amaretto Liqueur
• 1 oz. Irish Cream
• 2 oz. Half & Half
• .5 oz. Raspberry Liqueur
Raspberries for Garnish
More Martigy Piggy
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Tiramisu Recipe | How to Make Tiramisu
Tiramisu - classic Italian coffee flavored dessert. made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu).
Printable Version:
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Tiramisu Ice Cream:
Tiramisu Truffles:
Tiramisu Mousse Cake:
Medovik - Russian Honey Cake:
Strawberry Mousse Mirror Glaze Cake:
Chocolate Cheesecake:
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Ingredients:
5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar
1 2/3 cups (400ml) Heavy cream, cold
14 oz (425g) Mascarpone cheese, room temperature
1 teaspoon Vanilla extract
1½ cups brewed espresso
36-40 Savoiardi biscuits (Ladyfingers)
2-3 tablespoons coffee liqueur/marsala/brandy
Cacao for dusting
Directions:
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.
3. Add the mascarpone, vanilla extract and whisk until smooth.
4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate for at least 6 hours.
6. Just before serving, dust with cocoa powder.
Notes:
• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.
• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.
Baileys cheesecake THE MOVIE
Olivier Troalen, chef at La Boheme French restaurant in Lymm shows you how to make THE most delicious Bailey's cheesecake. Truly scrumpious.
Sparkle's Kitchen - Bailey's Irish Cream Chip Amaretto Brownies and Walkie Talkie Base Camp
SUBSCRIBE:
tinyurl.com/SparkleFarm
RECIPE
Bailey's Irish Cream Chip Amaretto Brownies
Melt 1/2 cup butter and stir in 1 cup sugar, 2 eggs and 1 teaspoon vanilla. Beat in 1/3 cup unsweetened cocoa, 1/2 cup flour, 1/4 teaspoon salt and 1/4 teaspoon baking powder.
Add a bag of Bailey's Irish Cream Chips and a splash of amaretto.
Bake at 350 for 30 minutes in an 8x8 dish.