How to make Baileys Irish Cream Chocolate Chip Cheesecake
How to make Baileys Irish Cream Chocolate Chip Cheesecake
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Baileys and Belgian Chocolate Cheesecake
What better way to combine the best of Irish creaminess and the wonders of Belgian Chocolate than in a Baileys and Belgian Chocolate Cheesecake - what an adventure in taste!
For more on Belgian Smaak (and this recipe) check out:
Bailey's Chocolate Irish Cream Cake
I dare you to make this. Everyone will want seconds of this dessert. Please see description for full recipe.
Ingredients:
Chocolate Cake:
3/4 cup (85g) unsweetened cocoa powder
3/4 cup boiling hot water
Mix this together first and allow to cool
2 cups (414g) sugar
2 cups (260g) all purpose flour
2 teaspoons baking soda (NOT baking powder!)
1 teaspoon coarse salt or 1/2 teaspoon table salt
Mix these ingredients and set aside
Take your cooled down chocolate water and add:
1 cup vegetable oil
1/2 cup Bailey's Irish Cream
2 eggs
3/4 cup milk or buttermilk (either is fine)
1 teaspoon vanilla extract
Mix this together till combined
Add your flour mixtures into this liquid mixture a little at a time
When all the flour is in... mix for 2 minutes.
Pour into greased pan and bake at 300F
My glass pan took 53 minutes.
A metal aluminum pan should take 40 to 45 minutes.
Bake till toothpick comes out clean when testing cake.
Just before cake comes out of oven, do this:
Put 3/4 cup chocolate chips into bowl.
Put 1 can (7.6oz) of Crema Media, 2 Tablespoons sugar and 1/2 cup Baileys Irish Cream into another bowl.
Heat up the Bailey's mixture and add to the chocolate chips to melt the chips.
Have ready and hot for the hot cake to come out of the oven.
Poke holes into hot cake, then add your hot chocolate mixture to soak into the cake.
Refrigerate cake after cooling some.
Next Day:
Make your chocolate whipped cream
2 cups heavy cream
1 and 1/2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
3/4 cup powdered sugar
Mix to make a chocolate whipped cream and spread onto the cold cake.
This usually takes 2 to 3 minutes with the mixer on high.
Top with cocoa powder
The original recipe used chocolate chips on the top as the final topping... I used cocoa powder.
The original recipe used 1 cup of sweetened condensed milk and no sugar.... I used the Crema Media with the 2 Tbsp of sugar as a substitute.
Those are the changes I made to the cake, and this cake came out excellent.
You must make this!
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Baileys choc-chip cheesecake
Hey everyone, one of my favourites here - slightly alcoholic baileys and chocolate cheesecake :).. Only takes 5 minutes to make so check it out ...
Ingredients:
1.100g butter
2. 250g digestive biscuits, crushed
3. 600g mascarpone
4. 100g icing sugar
5. 50 ml of baileys or Irish cream
6. 300ml of double cream, whipped
7. 100g chocolate, chopped finely
Method:
1. Heat butter in pan. When nearly melted, add biscuits for 2 minutes until they have absorbed butter
2. Press the buiscuits into an even layer across the bottom of a 7 inch baking tray
3. Whip double cream until hard
4. In seperate bowl, whisk mascarpone to soften. Then add baileys and icing sugar, and whisk for 2 minutes until smooth
5. With a spatula, fold in the chocolate and double cream 1/3 at a time to the mascarpone mix.
6. Spread evenly over biscuits
7. Refrigerate for 2 hours, or ideally overnight
8. If you want it to look really amazing, sieve some cocoa ove the top
Share and enjoy !
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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Bailey's Irish Cream Cheesecake - Getting Cooked
This delicious cheesecake is amazing, and a real crowd pleasure. It has just a hint of the Irish Cream liqueur which makes the filing smooth and will have all your guest asking for seconds.
BAILEY'S IRISH CREAM CHEESECAKE
INGREDIENTS:
CRUST
• 1 cup chocolate Oreo graham crumbs
• ¾ cup roasted pecans, cooled and crushed
• 5 tbsp melted unsalted butter
FILLING:
• 3 x 8oz packages of cream cheese, cubed and at room temperature
• ¾ cups white sugar
• 3 eggs
• 1/3 cup Bailey’s Irish Cream liqueur
DIRECTIONS:
Preheat oven to 325F
• Crust:
• Mix Oreo crumbs, pecans and melted butter together. Line a 9” spring form with a round parchment paper, spray bottom and sides with baking spray. Press Oreo mixture onto spring form pan and up the sides to about one inch
• Bake at 325F for 8-10 minute, until crust is firm and no longer moist. Cool.
• Filling:
• Using an electric mixer, beat cream cheese until smooth, add sugar gradually and mix until creamy. Add eggs one at a time, mix, add in the Baileys and mix for another 1 – 2 minutes, scraping down sides of bowl to ensure mixed thoroughly. Pour cream cheese mixture over cooled crust.
• Bake on middle oven rack, at 325 degrees for approximately 40 – 50 minutes or until center is barely set and slightly jiggles. Do Not Overcook, leave oven door ajar, and let cheesecake sit in oven for 2 – 4 hours until cooled.
Chocolate Ganache Topping (optional):
• 6 ounces quality semi-sweet chocolate chips
• 1/2 cup heavy cream
• 3 tablespoons Bailey’s Irish Cream
DIRECTIONS FOR GANACHE:
• In a small saucepan over low heat, heat heavy cream. Place chocolate in a heatproof bowl and pour hot cream on top. Let sit 3 minutes, and then stir until creamy, until no lumps remain. Let ganache cool for about 30 minutes, and then pour over top of cheesecake. Let sit 10 minutes, and then serve.
• Enjoy!!