How To make Chocolate Glazed Bailey's Irish Cream Cheesec
Crust 6 Whole graham crackers
1/4 c Unsalted butter (melted)
Filling 24 oz Cream cheese, room temp.
7 tb Sugar
1 tb All purpose flour
2 lg Eggs
1/4 c Plus +
2 tb Sour cream
1/4 c Plus +
2 tb Baileys cream
1 t Vanilla extract
Glaze 1/2 c Whipping cream
9 oz Semisweet chocolate chopped
For crust: Preheat oven to 350 F. finely grind graham crackers in processor. Add butter and blend until combined. Press crust mixture onto bottom.(not sides of 9 inch-diameter spring form pan. Bake crust until golden brown. about 8 minutes. Transfer crust to rack. Maintain oven temp. Filling Using electric mixer, beat cream cheese, sugar in large bowl till smooth. Beat in flour. Add eggs 1 at a time, beating just until combined. Mix in remaining ingredients. Pour filling into crust. cake will not fill pan Bake 10 minutes. Reduce oven temp. 250 F. Bake cheesecake
till set about 40 minutes longer. Cool cake pan on rack 10 minutes. Run sharp knife around pan sides to loosen. Cool. Chill overnight. Glaze. Bring cream to simmer in heavy med. saucepan Reduce heat to low. Add chopped chocolate, and stir till melted and smooth. Cool glaze to lukewarm.. Release sides from cheesecake place on rack over baking sheet. pour glaze over cheesecake spread with spatula to cover top allow excess to drip on sheet. Refrigerate to allow glaze to set. Walt MM From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
How To make Chocolate Glazed Bailey's Irish Cream Cheesec's Videos
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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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