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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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Bailey's & White Chocolate Cheesecake (Day 3) | 12 Bakes of Christmas
It's time for our third episode of the 12 Bakes of Christmas!
Today we're going back to desserts with this Christmas dinner party classic - Bailey's & White Chocolate Cheesecake!
Mulled Wine - 3 Ways (Day Two):
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Baileys Irish Cream & Chocolate Cheesecake Recipe
A quick and easy recipe which includes two of my favourite ingredients :)
How to Make The Best Bailey's Irish Cream Chocolate Cake
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BEST EVER BAILEYS IRISH CREAM CHOCOLATE CAKE
Ingredients
For the cake:
* 1 1/2 cup granulated sugar
* 1 3/4 cup all purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 1/2 teaspoon baking powder
* 1 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup milk at room temperature
* 1/4 cup Baileys Irish Cream Liqueur
* 1/2 cup vegetable oil
* 2 large eggs at room temperature
* 2 teaspoons vanilla extract
* 1 cup boiling water or piping hot coffee
For the frosting:
* 1 cup unsalted butter softened to room temperature
* 3 1/2 cups powdered sugar sifted to remove lumps
* 1 teaspoon cocoa powder
* a pinch of salt
* 2 tablespoons Baileys Irish Cream Liqueur
* 1-2 tablespoons heavy whipping cream
* shaved chocolate for garnish
Instructions
* Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular cake pan with butter and line the bottom with parchment paper. Set aside.
* In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
* Add the milk, Baileys, vegetable oil and the eggs and vanilla to a large liquid measuring cup, whisking them together with a fork.
* Whisk the wet ingredients into the dry ingredients just until the streaks of flour disappear.
* Add the boiling water or hot coffee a little bit at a time, whisking until blended.
* Pour the batter (it will be very liquid) into the prepared pan and baked at 350 degrees Fahrenheit for about 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
For the frosting:
* Beat the butter on medium-high speed with a hand mixer (or in the bowl of your stand mixer fitted with the paddle attachment) until the butter is light and fluffy. Add the powdered sugar and cocoa powder and mix until blended (add the powdered sugar about 1 cup at a time).
* Add the salt and Baileys and whip on medium-high speed until incorporated.
* Add the whipping cream (start with 1 tablespoon, adding more if necessary to reach a spreadable consistency) and mix well until the frosting is fluffy and smooth.
* Spread the frosting over the cake after it has cooled completely in the pan and smooth out the top.
* Shave some dark chocolate over the top of the frosting, slice and serve.
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How To Make The Best Bailey's Irish Cream Chocolate Cheesecake (No Bake)
How To Make The Best Bailey's Irish Cream Chocolate Cheesecake (No Bake)
------------------- Ingredients - Batter -------------------
200g - White Chocolate
35 to 50g - Dark Chocolate (to taste)
300g - Double Cream
85g - Butter (melted)
150ml - Baileys (Irish Liqueur)
275 to 300g - Biscuits
95 to 100g - Caster Sugar (½ cup)
9 to 10g - Gelatin (3 tsp)
75ml - Water (⅓ cup)
500g - Cream Cheese
------------------- Timestamps -------------------
0:00 Welcome
0:04 Bite Shot - Baileys Chocolate Cheesecake
0:13 Ingredients
0:19 Prep 1 - Grease and line a loaf tin
0:33 Step 1 - Dissolve the Gelatin
0:51 Step 2 - Melt the Chocolate
1:13 Step 3 - Add crushed biscuits to the tin
1:31 Step 4 - Press & refrigerate to set
1:51 Step 5 - Whisk the Double Cream
2:03 Step 6 - Whisk Cream Cheese & Sugar
2:21 Step 7 - Add in the Baileys & Gelatin. Whisk
2:44 Step 8 - Add in the Chocolate. Whisk
2:58 Step 9 - Fold in the Whipped Cream. Add in Dark Chocolate
3:19 Step 10 - Spoon mixture into tin & refrigerate
3:39 Step 11 - Decorate with chocolate patterns
3:59 Step 12 - Pipe rosettes & top up with Maltesers
4:20 Step 13 - Sprinkle chocolate sprinkles & refrigerate overnight
4:38 Step 14 - Remove and cut into portions
5:00 Step 15 - Transfer to serving plate & serve
5:21 Enjoy the Baileys Chocolate Cheesecake
5:38 Subscribe to Trickey's Kitchen
------------------- Music, Audio & Video -------------------
Music:
DISCLAIMER - This channel is my hobby and passion. All content uploaded is my creative work and is based on my personal experience and is protected under copyright law. I love sharing my recipes and appreciate every single comment that you leave. I read every single comment and I try my best to reply to all of them.
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
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