How To make Rum Raisin Cheesecake 2

How to Make Easy No Bake Bailey's Irish Cream Cheesecake | St. Patrick's Day Dessert

????‍???? GET THE FULL RECIPE HERE:


???? PIN THIS RECIPE ON PINTEREST:


???? THANKS FOR WATCHING!
Visit my blog at for more healthy and delicious recipes!

???? FOLLOW ME ON SOCIAL MEDIA!





???? CHECK OUT OUR E-COOKBOOKS:

✉️ Sign-up for our FREE No-Fail Guide to Healthy Summer Entertaining e-course:


EASY NO BAKE BAILEYS IRISH CREAM CHEESECAKE

Ingredients
* 1 1/2 cups Oreo baking crumbs
* 5 tablespoons melted butter
* 900 grams cream cheese (about 32 ounces)
* 3/4 cup powdered sugar
* 1/4 cup Baileys Irish Cream Liqueur
* 300 grams white chocolate melted (12 oz)
* 100 grams semi-sweet chocolate melted (4 oz)
* 1 cup whipped cream or whipped topping

For decorating:
* 200 grams semi-sweet chocolate chopped (8 oz)
* 3/4 cup heavy whipping cream plus 2 teaspoons
* whipped topping or whipped cream, and chocolate shavings for garnish (optional)

Instructions
* Combine the Oreo baking crumbs and melted butter until moistened and crumbly.
* Press the mixture into the bottom of a 9-inch springform pan and refrigerate to set.
* Combine the cream cheese and powdered sugar in a large bowl, mixing with a hand mixer on medium speed (or in your stand mixer) until smooth. 
* Add the Baileys and mix well until incorporated.
* Add the melted white and semi sweet chocolate in a steady stream while the mixer is running on low speed, until completely incorporated. Scrape down the sides of the bowl to be sure everything is incorporated.
* Fold in the whipped cream or whipped topping by hand until the mixture is fluffy and creamy and there are no streaks of white in the batter.
* Pour the cheesecake mixture into the prepared crust and smooth out the top with a rubber spatula. 
* Refrigerate to set for 6 hours or overnight, or set in the fridge for 2-3 hours and then in the freezer for 2-3 hours before serving. OR, set in the freezer only for 4 hours.
For decorating:
* Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted.
* Whisk in the 3/4 cup plus 2 teaspoons of heavy cream until a ganache forms.
* Drizzle the ganache over the chilled cheesecake.
* Top with whipped cream and chocolate shavings, and serve.

???? KITCHEN TOOLS USED IN THIS RECIPE:


????ALL-TIME FAVOURITES:
Instant Pot Duo 6QT:
KItchen Aid Hand Mixer:
Le Creuset Dutch Oven Pot:
Cast Iron Skillet:
Baking Sheet Pan:
Springform Cake Tin:
Cutting Board Set:
Mixing Bowl Set:
Balloon Whisk:
Spatula Set:
Garlic Press:
Instant Read Thermometer:

OUR FAVOURITE KITCHEN ITEMS & PROPS:
♥️ Kitchen towels:



♥️ Backdrops:

♥️ Dishes & Ceramics:


♥️ Cookware and props:





♥️ Shop my Amazon Store (with ALL my favourite kitchen products!)


???? OUR PHOTOGRAPHY/VIDEOGRAPHY GEAR:
Canon 90D:
Canon 6D Mark II:
50mm Lens:
Photography lens:
Video/Photography lens:
Tripod:
Light stand:
Video/photography light:
Softbox:

**The Busy Baker is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.**

Stuffed French Toast - Rum Raisin Cheesecake

Gluten Free Cinnamon Raisin Bread never tasted so good. Rum Raisin Cheesecake Stuffed French Toast is decadently delicious and easy to make with Canyon Bakehouse Bread.

To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at

I used Haagen Dazs Rum Raisin in the final plating. You can find a list of their gluten free flavors at the Gluten Away Blog

Find me:
Subscribe
Blog
Facebook
Twitter
Pinterest

Recipe Ingredients:
2 slices of gluten free cinnamon raisin bread (I used gluten free Canyon Bakehouse)
2 oz of cream cheese
2 tbsp confectioner's sugar, plus more for garnish
2 tsp rum divided (1&1) or ¼ tsp rum extract (divided 1/8 & 1/8)
1 egg
2 tbsps milk
1 tsp granulated sugar
sprinkle of cinnamon
butter for the pan
1 scoop of rum raisin ice cream

All videos clips and photographs used to make this video were taken by Anne Colagioia. No other entity has been granted exclusive rights to use any portion of this video. The music clip I used is called Golly Gee by Kevin MacLeod at It's Royalty Free Music used with permission under a Creative Commons license

Perfectly Smooth & Creamy New York Cheesecake

I’m sharing all the tips & tricks to make the perfect New York cheesecake; the smoothest and creamiest baked cheesecake I’ve ever had. Follow the very simple steps to make it at home!

???? The ingredients to make cheesecake
[Crust]
• Graham crackers: 6.3 oz | 180 g, 12 rectangle sheets (1.5 US cups)
• Granulated sugar: 2 Tbsp
• Unsalted butter: 7 Tbsp (3.5 oz | 100 g)

• Additional unsalted butter to coat on a pan: Some

Pre-baking the crust (optional):
Bake (Preheated) it at 340 F | 171 C for about 7 - 8 mins.
* Let it cool completely before use.

[Cheesecake Filling]
• Cream cheese: 4 8-oz blocks (32 oz | 905 g)
• Granulated sugar: 8.8 oz | 250 g (1 1/4 US cups)
• Sour cream: 8.8 oz | 250 g (1 US cup)
• Heavy cream: 6.3 oz | 180 g (3/4 US cup)
• Cornstarch: 2 Tbsp ***Please level it off.
• Yolk: 3 yolks (about 1.8 oz | 50 g)
• Whole egg: 3 large eggs (about 5.8 oz | 165 g)
• Vanilla extract: 2 tsp
• Lemon juice: 2 tsp (Adjust it as you like!)

???? 3 Steps to bake it:
1. Bake (Preheated) it with a water bath * at 340 F | 171 C for 30 mins
2. Turn it down to 310 F | 154 C and bake for another 65-75 minutes. **
3. Open the door to check if it’s done, turn off the heat, leave the door open about an inch, and wait for 30 minutes before taking it out from the oven.

* Water bath: Use hot water with lots of steams coming out. Avoid boiling water.
** Do not open the door until the very end!

Chill it in the fridge for about 6 hours before taking it out from a pan.

** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

???? Printable Recipe + Written Steps


???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Oven bags (for a water bath)

The Pan I used today (for your reference!)


???? Other classic desserts:
Creme Brulee

Lemon Pound Cake

Fresh Fruit Tart


???? Other basic recipes:
Cream Cheese Frosting

Chocolate Sponge Cake

Eclairs


If you liked this video, please subscribe & share it with your baking friends!
❤️ Subscribe!:
???? Share the video:

???? My blog:
???? Instagram: @ayacaliva

MUSIC:
epidemicsound.com

#cheesecakerecipe #newyorkcheesecake #bakedcheesecake

Recipe Sour Cream-Rum Raisin Cheesecake

Recipe - Sour Cream-Rum Raisin Cheesecake
INGREDIENTS:
●1 1/4 cups vanilla wafer crumbs
●1/2 cup finely chopped walnuts
●5 tablespoons butter or margarine, melted
●2 tablespoons granulated sugar
●1 cup raisins
●1/3 cup dark rum
●4 packages (8 oz each) cream cheese, softened
●1 1/2 cups granulated sugar
●4 eggs
●1 cup sour cream
●1 cup whipping cream
●2 tablespoons powdered sugar
●1/2 cup sour cream
●1 tablespoon dark rum

Rum & Raisins Cheesecake | Vintage Cafe | Paris Vibes #food #cafe #vintage #paris #vegan #cakes

RUM AND RAISINS CAKE recipe

MiQuels' secret recipe like stores Rum and Raisins Cake