anotheranon (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
anotheranon) wrote2005-11-09 10:39 pm
anotheranon) wrote2005-11-09 10:39 pm
Bailey's chocolate chip cheesecake
A recipe from the international potluck at work of a couple of weeks ago that's too good not to share. Full text under the snip for those who can't get to the page for one reason or another:
2 cups Graham cracker crumbs
1/4 cup Sugar
6 tablespoons Butter -- melted
Filling:
2 1/4 pounds cream cheese - room temp.
1 2/3 cups sugar
5 eggs - room temperature
1 cup Bailey's Irish Cream
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
Coffee Cream:
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
Chocolate curls as garnish
For Crust:
Preheat oven to 325° F. Coat a 9 inch spring form pan with vegetable cooking spray.
Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325° F.
For Filling:
Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla.
Sprinkle half of the chocolate chips over crust. Spoon in filling.
Sprinkle with remaining chocolate chips.
Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes.
Cool cake completely in refrigerator.
For Cream:
Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.
Two out of two people in this house agree - this thing is sinful! I'm going to make it for Thanksgiving at my mom's, but D. insists we really must "trial run" it here first. So I won't display deficient mad cooking skillz in front of my mom, you see...;)
2 cups Graham cracker crumbs
1/4 cup Sugar
6 tablespoons Butter -- melted
Filling:
2 1/4 pounds cream cheese - room temp.
1 2/3 cups sugar
5 eggs - room temperature
1 cup Bailey's Irish Cream
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
Coffee Cream:
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
Chocolate curls as garnish
For Crust:
Preheat oven to 325° F. Coat a 9 inch spring form pan with vegetable cooking spray.
Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up the sides of the pan.
Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325° F.
For Filling:
Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla.
Sprinkle half of the chocolate chips over crust. Spoon in filling.
Sprinkle with remaining chocolate chips.
Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes.
Cool cake completely in refrigerator.
For Cream:
Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.
Two out of two people in this house agree - this thing is sinful! I'm going to make it for Thanksgiving at my mom's, but D. insists we really must "trial run" it here first. So I won't display deficient mad cooking skillz in front of my mom, you see...;)
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