Bailey's Irish Cream Chocolate Cheesecake
1 1/2 cups chocolate cookie crumbs (whirl them in a food processor)
1/3 cup confectioners' sugar
1/3 cup unsweetened Ghirardelli or Scharffen Berger cocoa powder
1/4 cup unsalted butter (I used Kerrygold)
3 (8 ounce) packages cream cheese, softened
1 1/4 cups white sugar
1/4 cup unsweetened Ghirardelli or Scharffen Berger Cocoa powder
3 Tbsp all-purpose flour
1/2 cup sour cream
1/4 cup Bailey's Irish Cream
Preheat oven to 350 degrees. In large bowl, mix together cookie crumbs, confectioners' sugar, and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F.
In 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 time, mixing well after each addition. Blend in sour cream and Bailey's; mixing on low speed. Pour filling over baked crust.
Bake at 450 for 10 minutes. Reduce oven temperature to 250 degrees F, and continue baking for 60 minutes.
With knife, loosen cake from rim of pan. Let cool, then remove rim of pan. Chill before serving.
Tip: If your cake cracks, dampen spatula and smooth top, then sprinkle with some chocolate wafer crumbs.
You can also top this Cheesecake with Bailey's Whipped Cream (or make some and add to your coffee!)
Bailey's Whipped Cream
1/2 cup heavy cream
1 Tbsp Baileys Irish Cream
Whip heavy cream to soft peaks.
Add Baileys Irish Cream and whisk until combined.
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