melted 1/4 Cup Sugar 1/4 Cup Cocoa 1 Package Graham Crackers :
ground fine
Filling:
24 Ounces Cream Cheese
softened 3/4 Cup Sugar 3 Eggs 3/4 Cup Bailey's Irish Cream 2 Semisweet Chocolate Squares :
melted Combine butter, sugar and cocoa powder. Stir in crumbs. Press evenly over bottom of greased 9-inch springform pan and bake at 350 for 10 minutes. Cool pan and grease sides. Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Blend in Bailey s. Pour about 1/3 mixture into a bowl and stir in melted chocolate. Pour half of plain mixture into prepared pan. Drizzle with half the chocolate mixture. Repeat layers. Make a marbled design by gently swirling batter with a knife. Bake 10 minutes at 450, then 55 minutes at 250.
How To make Bailey's Marbled Cheesecake's Videos
Baileys Brownie Cheesecake
This Baileys Brownie Cheesecake is made with a dense, chewy chocolate brownie on the bottom topped with creamy Baileys cheesecake and finished off with Baileys chocolate ganache and whipped cream! It’s all your Baileys dreams come true in one fantastic cheesecake! Recipe:
Bailey's (Irish Cream) Mini Cheesecake
This is my way of making ( Baileys Irish Cream )Cheesecake
Ingredients
For the crust 50 g melted butter 25 pcs. Oreos
For the Cheesecake Filling 2 packages of cream cheese 1/2 cup of sugar 2 large egg 300 grams of sour cream 1 tsp. of vanilla extract 3 table spoon of Bailey's Irish cream 6 oz of semi sweet chocolate ( I use milk cooking chocolate)
For the Ganache 4 oz of dark chocolate 1/2 heavy cream 2 tsp of light corn syrup (optional)
Bailey's Cheesecake
We've sampled a cheesecake or two or three but revised our top 10 list to make room for this one. Can't go wrong with booze in your dessert. And Rebecca's technique makes this cheesecake lighter than most.
Baileys Cheesecake | A&A Homemade
Please watch: Hot Cross Bun Latte | A&A Homemade --~-- Baileys Cheesecake is a Christmas dessert. The smooth, creamy Baileys Irish Cream gives this celebration cheesecake the wow factor. This Baileys cake is toped with grated chocolate and baileys truffles. Please Subscribe, Like and Share if you like this video!
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Triomphe by Peyruis Creative Commons — Attribution 3.0 Unported — CC BY 3.0 Free Download / Stream: Music promoted by Audio Library
Prep:50 mins Cook:10 mins Plus chilling For the keen cook Serves 8 - 10
Ingredients
11g pack powdered gelatine, plus 1 tsp 175g shortcake biscuits, crushed to crumbs 85g butter, melted 250g tub Quark 250g tub mascarpone 150ml Baileys cream liqueur 142ml pot double cream, lightly whipped 2 eggs 140g caster sugar
For the coffee jelly 1 heaped tsp powdered gelatine 150ml strong black coffee 2 tbsp caster sugar, to sweeten the coffee
Method
1.Measure 5 tbsp cold water in a small bowl, then sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
2.Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
3.Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
4.Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
5.For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer – don’t pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
6.To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.