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How To make Irish Cream & Chocolate Cheesecake
Ingredients
CRUST:
1 2/3
cup
chocolate wafers, crushed
1/3
cup
butter, melted
FILLING:
2
pk
gelatin, unflavored
1/4
teaspoon
salt
1
tablespoon
coffee, instant
2
cup
milk
4
each
eggs; separated
1/3
cup
irish cream liqueur
1
pound
cream cheese
1/2
cup
sugar
4
oz
chocolate, semi-sweet
Directions:
CRUST: In bowl, combine wafers and butter. Press into 13x9 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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In this video, we'll show you how to pump up the volume on the regular cheesecake. We flavor the creamy filling layer with Irish cream liqueur and unsweetened cocoa powder and bake it on top of a chocolate cookie crumb crust.
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Mini Baileys Chocolate Cheesecakes
They might be small, but they're bursting with chocolate-y, creamy flavor. We're hooked.
Wanna super-size it? Try our classic Baileys Cheesecake.
INGREDIENTS
FOR THE CRUST
Cooking spray
12 chocolate sandwich cookies, crushed
2 tbsp. melted butter
Pinch kosher salt
FOR THE CHEESECAKE
12 oz. cream cheese, softened
2 large eggs
1/3 c. granulated sugar
1/4 c. Baileys Original Irish Cream
1/4 c. sour cream
1 1/2 tbsp. all-purpose flour, divided
1/2 tsp. pure vanilla extract
Pinch kosher salt
1/2 c. mini chocolate chips
FOR GARNISH
Whipped cream
Chocolate sauce
Mini chocolate chips
DIRECTIONS
Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed chocolate sandwich cookies, melted butter, and a pinch of salt and stir until completely combined. Press chocolate cookies mixture into paper liners and set aside.
In a large bowl, beat cream cheese until light and fluffy, then add eggs and sugar and beat until smooth. Add Baileys, sour cream, 1 tablespoon flour, vanilla, and a pinch of salt and beat until combined.
In a medium bowl, toss mini chocolate chips with remaining 1/2 tablespoon flour, then fold into cheesecake batter and spoon over chocolate sandwich cookie crusts.
Bake until centers are almost set, about 20 minutes. They may jiggle slightly in the center. Let cool for 30 minutes at room temperature, then refrigerate until set, about 2 hours.
Remove cheesecakes from muffin pan and discard paper liners. Top with whipped cream, drizzle with chocolate sauce, and sprinkle with mini chocolate chips.
Full Recipe
Credits
Bailey's Irish Cream MINT Cheesecake Recipe!! Perfect for the holidays!! With Mint Macarons!
FULL RECIPE HERE:
EPIC Irish cream, chocolate and mint cheesecake made with fudgy chocolate cake base, mint and Irish cream cheesecake with Andy chocolate mint thins, and Irish cream whipped cream. Plus, chocolate mint macarons!
Macarons recipe here:
Chocolate cake recipe:
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Chocolate & Irish Cream Cheesecake
This truly is a fantastic treat to have during the day with friends and coffee. The taste of cheesecake and Irish cream is a perfect combination.
Link to my Baileys Irish Cream recipe:
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Ingredients:
100g/3½oz butter
250g/8¾oz cookies/biscuits
600g/1lb 5oz cream cheese
25ml/1fl oz Baileys or my own Irish cream liqueur recipe
100ml/3½oz Icing sugar
300ml/10½oz Thickened/whipping cream
100g/3½oz Chocolate
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