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Bailey's Cheesecake

VioletB's picture

I'd like to make a proper cheesecake (baked properly with a water bath and all) but flavoured with Bailey's. The ones I find on the web don't use a water bath and I'm afraid they'll crack but the ones here at Fine Cooking don't seem to have a way to incorporate a liqueur such as Bailey's. Has anyone put such a thing together?
Thank you for any help you can give.

Jean's picture

(post #66557, reply #1 of 9)

I never use a water bath for my Irish Cream cheesecake.  It has a topping on it so if it cracks a bit no one knows but me.



Birthdays are good for you. The more you have, the longer you live.
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gourmand's picture

(post #66557, reply #2 of 9)

And here is Jean's recipe


Ok here we go.


Bailey's Irish Cream Cheesecake


Crust:
2 cups finely ground chocolate wafer cookie crumbs (she uses  oreo cookies)
1/4 cup sugar
6 Tbs melted butter


Filling:
36 oz. cream cheese- softened
1 2/3 cups sugar
5 eggs
1 cup Bailey's Irish Cream
1 Tbs vanilla
1 cup semi-sweet chocolate chips


Topping:
1 cup whipping cream
2 Tbs sugar
1/2 cup (3 oz) semi-sweet chocolate, melted
    (she uses chocolate chips here too)


chocolate curls for garnish


Preheat oven to 325°.


Crust: Combine  crumbs and sugar in large bowl. 
Add butter, stirring until mixture resembles coarse crumbs.
Press into bottom and 1" up the sides of a greased 9" springform pan.  Bake for 7 - 10 minutes.


Filling: Beat cream cheese until smooth. Add sugar and eggs, beating until fluffy.  Add liqueur and vanilla, mixing well.  Sprinkle chocolate chips over the crust and spoon filling over them next.


Bake  for 1 hour and 20 minutes  or until the center is set.
Cool completely in the pan then remove the sides.


Topping: Beat cream and sugar until stiff. Continue to beat while slowly adding the melted chocolate. Spread the mixture over the cooled cake.


Make chocolate curls from a bar of slightly  softened chocolate using a cheese plane or a vegetable peeler.


 


 


 


 Growing old is inevitable, Growing up is optional.

 Growing old is inevitable, Growing up is optional.

VioletB's picture

(post #66557, reply #3 of 9)

You're absolutely right about the topping. Why worry?
And thanks so much for the recipe. It looks terrific.

cheers!

teebee's picture

(post #66557, reply #4 of 9)

Here is my recipe for Chocolate Irish Cream Cheesecake


Crust:


1 C chocolate wafer crumbs


1/2 tsp cinnamon


1/4 C butter, melted


Filling:


24 oz. cream cheese, softened


1 c sugar


8 oz sour cream


8 oz semi-sweet chocolate, melted and cooled


3 eggs


1/2 c Irish cream liquer


2 T whipping cream


2 tsp vanilla


Topping:


1/2 pint fresh raspberries


1/3 c semisweet chocolate, melted (wait until the cheesecake is out of the oven and cooled to make the topping)


Combine the crumbs, cinnamon, and butter and press into a springform pan.  Refrigerate while making filling.


In large bowl, mix cream cheese, sour cream, and sugar until smooth.  Add 8 oz. melted and cooled chocolate and beat until well combined.  Add eggs all at once, beating on low just until combined.  Stir in liquer, whipping cream, and vanilla.  Pour filling on to crust, tap on counter to remove air bubbles.  Bake at 325 for 50-60 minutes (when center appears set when shaken gently).  Cool in pan 15 minutes, run knife around inside edge.  Cool on counter.  Make certain that the raspberries are dry.  Arrange raspberries over cheesecake.  Melt chocolate (I put it in a baggie in a pan of hot water) and drizzle over raspberries.  Refrigerate until cold.


 


I have made the cheesecake ahead of time and frozen it before adding the topping.  I just made this yesterday for my best friend for her birthday.  It is always a hit. 


Just a note about cheesecakes:  I read that you should not beat the batter too much after adding the eggs as it will incorporate too much air into the filling.  Also, I don't use the hot water bath with this cheesecake because it has a pretty topping.


 Enjoy!

Jean's picture

(post #66557, reply #5 of 9)

That sounds good, thanks.  What size springform do you use?


Oh, and BTW, welcome.




Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
teebee's picture

(post #66557, reply #6 of 9)

I use a 10 inch springform for that recipe, though I think that a 9 inch would work. 


Thanks for the welcome!  We just got DSL a few weeks ago, so I am having fun.  We live in a rural area of NW Pa, so things are a bit slow here.

Jean's picture

(post #66557, reply #7 of 9)

Thanks.


You'll enjoy it here. How about filling out your profile?




Birthdays are good for you. The more you have, the longer you live.
http://www.thebreastcancersite.com/

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Lemur's picture

(post #66557, reply #8 of 9)

How funny.  I was recently asked by a friend to make a Baileys Irish Cream and Chocolate Cheesecake for his wedding.  After not finding what I wanted thru cookbook and internet searches I started experimenting.  After several trials here is the winning version as approved by the bride and groom.  :)


Baileys Chocolate Marble Cheesecake


Crust:


4 tbsp unsalted butter, melted


1 1/2 cups chocolate cookie crumbs (Nabisco Chocolate Wafer Cookies or Pepperidge Farm Chocolate Chessman work well)


Pinch of salt


Cheesecake:


32 oz regular cream cheese, room temp


1 1/3 cup sugar


1/2 tsp table salt


2 tsp vanilla extract


4 large eggs, room temp


1 cup heavy cream


1 cup Baileys Irish Cream


8 oz bittersweet chocolate, finely chopped


Grease the bottom and sides of a 10" springform pan and line with parchment paper (for easy release later.)


In a medium bowl, mix together the melted butter, cookie crumbs and salt until thoroughly combined.  Press cookie mixture evenly over the bottom of the pan and place in the freezer while the oven preheats to 350F.  Bake crust 8-10 min until set.  Cool on rack.


Wrap the outside of the springform pan with a double layer of aluminum foil to prevent leaks in the waterbath.  Reduce oven to 325F.


Melt chocolate in the microwave or double boiler and set aside to cool.


In a stand mixer with paddle attachment (or hand held mixer), beat the cream cheese at medium speed until soft and creamy, about 4 min.  Add the sugar and salt to the cream cheese and beat mixture until it is light and fluffy, about another 4 min.  Add the vanilla and eggs, one at a time, beating a full minute between eggs.  Reduce mixture to low and add the heavy cream.


Divide the batter evenly into two bowls.  In one bowl stir in the melted chocolate.  In the other bowl stir in the Baileys.  Dollop the Baileys and chocolate batter alternately into the springform pan - be sure to have a nice mixture of both batters for the top for a pretty pattern!  Take a knife or thin-bladed spatula to create a marble pattern in the batter.


Choose a rimmed pan large enough to hold the springform pan with a couple inches clearance all around.  Bring water to a boil - enough to go halfway up the springform pan.  Put the springform pan in the rimmed pan an set in the oven.  Carefully pour the boiling water into the rimmed pan until the water level is halfway up the springform pan. 


Bake cheesecake 1 1/2 hours until outside is set but center is still loose.  Turn off oven and prop door open with a wooden spoon.  Let cheesecake cool in oven for 1 hour.  Remove cheesecake from oven and let cool on a cooling rack until room temperature.  Lightly cover top of cheesecake and refrigerate for 8 hours or overnight.  Remove cheesecake from springform pan, slice and enjoy!


 


 


Edited 3/7/2008 7:20 pm ET by Lemur

VioletB's picture

(post #66557, reply #9 of 9)

Thank you so much for sharing your recipe. I finally did something similar except that I used a different crust. Yours has some refinements, though, which I would try next time.