Anyone got a good quick recipe for bailey's cheesecake?!
Anyone got a good quick recipe for bailey's cheesecake?
don't want to use gelatine.
Answers:
BAILEY'S MARBLED CHEESECAKE
Crust:
4 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 cup cocoa
1 package graham crackers, ground to crumbs in food processor
Combine butter, sugar and cocoa powder. Stir in crumbs. Press evenly over bottom of greased 9-inch springform pan and bake at 350 for 10 minutes. Cool pan and grease sides.
Filling:
3 8-ounce packages cream cheese, softened
3/4 cup sugar
3 eggs
3/4 cup Bailey's Irish Cream
2 squares (2 ounces) semi-sweet chocolate, melted
Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Blend in Bailey's. Pour about 1/3 mixture into a bowl and stir in melted chocolate.
Pour half of plain mixture into prepared pan. Drizzle with half the chocolate mixture. Repeat layers. Make a marbled design by gently swirling batter with a knife.
Bake 10 minutes at 450, then 55 minutes at 250 or until cake tests done.
cream cheese pour baileys in and pour on top of broken biscuits
Baileys Cheesecake
1 1/2 cups plain sweet biscuit crumbs
3 ounces butter
425 g ricotta cheese
225 g cream cheese
4 eggs
1/2 cup caster sugar
1/2 cup Bailey's Irish Cream
1 teaspoon vanilla essence
Melt butter and mix with biscuit crumbs to make base.
Line bottom and sides of a springform pan with biscuit butter mixture and leave to one side.
Beat with an electric mixer the ricotta and cream cheese, adding one egg at a time beating in between until well mixed.
Add the sugar, vanilla and Baileys to the cheese mixture and pour into springform pan.
Bake in a 180oC oven until mixture is firm and top is just starting to crack.
Cool in tin and keep in the fridge until ready to serve.
INGREDIENTS
1 1/2 cups chocolate cookie crumbs
1/3 cup confectioners' sugar
1/3 cup unsweetened cocoa powder
1/4 cup butter
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened cocoa powder
3 tablespoons all-purpose flour
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
Chocolate Glazed Bailey's Irish
1? hours 15 min prep
Change to: servings US Metric
For Crust
6 whole graham crackers
1/4 cup butter, melted
For Filling
3 (8 ounce) packages cream cheese, room temperature
7 tablespoons sugar
1 tablespoon all-purpose flour
2 large eggs
6 tablespoons sour cream
6 tablespoons baileys irish cream
1 teaspoon vanilla
For Glaze
1/2 cup whipping cream
9 ounces semisweet chocolate, chopped
chocolate curls (optional)
For crust: Preheat oven to 350 degrees.
Finely grind graham crackers in a food processor.
Add butter and blend until combined.
Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
Bake crust until golden brown, about 8 minutes.
Remove pan from oven, and maintain oven temperature.
For filling: Beat cream cheese and sugar in a large bowl until smooth.
Beat in flour.
Add eggs one 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 temperature to 250 degrees.
Continue baking cheesecake until set, about 40 minutes longer.
Cool cake in pan on a rack for 10 minutes.
Run a sharp knife around pan sides to loosen cake.
Cool.
Chill overnight.
For glaze: Bring cream to simmer in a heavy medium sized saucepan.
Reduce heat to low.
Add chopped chocolate (I use chocolate chips!) and stir until smooth.
Cool glaze to lukewarm.
Release pan sides from cheesecake.
Place cheesecake on rack set over a baking sheet.
Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
Refrigerate until glaze sets, about 30 minutes.
Transfer cheesecake to platter.
Garnish with chocolate curls, if desired.