How To make Irish Cream& Chocolate Cheesecake
CRUST:
1 2/3 c Chocolate wafers crushed
1/3 c Butter :
melted
FILLING:
2 pk Gelatin, unflavored
1/4 ts Salt
1 tb Coffee, instant
2 c Milk
4 Egg -- separated
1/3 c Irish cream liqueur
1 lb Cream cheese
1/2 c Sugar
4 oz Chocolate, semi-sweet
CRUST: In bowl, combine wafers and butter. Press into 13 x 9 inch glass baking dish. Refrigerate. FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes. Remove from heat and add liqueur. Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaing sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through coffee mixture. Refrigerate until firm, at least 6 hours.
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If you love classic Black Forest Cake, you’re going to love this incredible chocolate cherry cheesecake recipe! My Black Forest Cheesecake is made with a chocolate cookie crust, rich and delicious chocolate cheesecake batter, and topped with cherry pie filling and cherry whipped cream! This rich chocolate cheesecake is perfect for the holiday season, or any time of the year for any special occasion! Plus, it’s really easy to make!
Get the full recipe here:
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Contents of this video:
00:00 Introduction
00:49 Making the Oreo Crust
02:15 Making the Chocolate Cheesecake
04:42 Baking the Cheesecake
06:02 Making Cherry Whipped Cream
06:53 Assembling the Cheesecake
08:24 Serving the Cheesecake
09:04 Taste Test
#blackforestcake #chocolate #cheesecake #baking #dessert #TatyanasEverydayFood
Haagen-Dazs Spirits Irish Cream Brownie Ice Cream Tasting
My favorite ice cream spoon:
Delicious Creamy Baileys Cheesecake | Crumbs & Baileys
We worked with Baileys to come up with a recipe using their Irish Cream Liqueur. This combination of crunch, creamy cheesecake filling and a warming hit of Baileys is pretty much HEAVEN, even if we may say so ourselves. This video was sponsored by the team at Baileys.
Full recipe:
250g digestive biscuits
100g unsalted butter, melted
600g soft cheese
100g icing sugar
284ml pot double cream
2 tbsp Baileys Irish Cream
Chocolate shavings (optional)
Baking paper
23cm springform cake tin
Butter and line a 23cm loose-bottomed tin with baking paper.
Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin (or blitz in a food processor). Put in a large bowl and stir in the melted butter. The crumbs must be completely coated or the base won’t set properly.
Tip the coated crumbs into the cake tin and press firmly down into the base to create an even layer. I use a potato masher for this. Chill in the fridge for one hour, until set firmly.
Place the cheese and icing sugar in another large bowl, then beat with an electric mixer until smooth. Tip in the cream and Baileys and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base. Smooth the top of the cheesecake down with a spatula. Leave to set in the fridge for at least 5-6 hours, or ideally overnight.
Take the cheesecake out of the fridge about 30 minutes before serving. Place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Cover with chocolate shavings (make these by simply grating a bar of your favourite chocolate). Eat!
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Claire & Lucy xx
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