Baileys Irish Cream Mini Cheesecakes Recipe 455

BAILEY'S IRISH CREAM MINI-CHEESECAKES RECIPE - (4.5/5)

Bailey's Irish Cream Mini-Cheesecakes Recipe - (4.5/5) image

Provided by á-46561

Number Of Ingredients 15

Ingredients

CRUST:
16 whole Oreos, finely ground in food processor
3 tablespoons melted butter
FILLING:
16 ounces cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 tablespoons Bailey's Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly
GANACHE:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Steps:

Preheat oven to 350°F. Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven. In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla. Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool. Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze.

BAILEYS IRISH CREAM CHEESECAKE

Baileys Irish Cream Cheesecake image

R & A Bailey introduced its Original Irish Cream in 1974 after discovering the secret that would allow milk to be separated into double cream, and blended with natural flavors. Irish whiskey, being considered a natural flavor, was the perfect ingredient to add. Steeped in history and lore, it was named after the Dublin pub The Bailey, rumored to be a favorite haunt of author James Joyce. This recipe captures part of Ireland's lore in a cheesecake!

Provided by Millereg

Categories Cheesecake

Time 2h40m

Yield 1 of the best cheesecakes you have ever tasted, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups vanilla wafers, crushed
8 ounces butter
5 envelopes gelatin
5 tablespoons water
8 ounces cream cheese
3/4 cup granulated sugar
2 cups heavy cream
1/4 cup Baileys Irish Cream
whipped cream
fresh strawberries (to garnish) (optional)

Steps:

To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
Place the vanilla wafer crumbs in a small mixing bowl.
Melt the butter in a small saucepan and mix with the crushed wafers.
Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
Dissolve the gelatin in just enough cold water to soften it and reserve.
In a large mixing bowl, beat together the cream cheese and sugar until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Bailey’s Irish Cream.
Gently fold the Bailey’s and cream mixture into the creamed cheese and sugar.
Add gelatin and continue to gently fold to combine all ingredients.
Pour the cheese mixture on top of the wafer crust.
Refrigerate and allow to set for 1 to 2-hours.
Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
Serve cold and refrigerate any cheesecake that remains.

Nutrition Facts : Calories 618.3, Fat 56, SaturatedFat 34.5, Cholesterol 178.2, Sodium 332.2, Carbohydrate 23.2, Sugar 21.2, Protein 7.1

BAILEY'S IRISH CREAM CHEESECAKE

Bailey's Irish Cream Cheesecake image

I thought I got this recipe from Bon Appetit but when I researched it I found that it really is different. Maybe I changed it over time but the result is a cheesecake that is so good I can't go to friends homes without making it!

Provided by DaveLen

Categories Cheesecake

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

8 whole graham crackers
1/8 cup butter, melted
24 ounces cream cheese, 3- 8 ounce packs
7 tablespoons sugar
1 tablespoon flour, all-purpose
2 large eggs
1/4 cup baileys' irish cream
2 tablespoons baileys' irish cream
1/4 cup sour cream
2 tablespoons sour cream
1 teaspoon vanilla extract
1/2 cup whipping cream
9 ounces semisweet chocolate

Steps:

-- Crust --.
Heat oven to 350°F Finely grind graham crackers in food processor adding butter till combined. Press into bottom of 9" springform pan. Bake until golden, about 8 minutes. Maintain oven temperature.
-- Filling --.
With blender mix cream cheese (should be at room temperature) and sugar till smooth. Beat in flour. Add eggs one at a time beating till just combined. Mix in rest of ingredients.
Pour into crust and bake 10 minutes at 350F then reduce temp to 250°F Bake until set, about 45 to 50 minutes. Cool in pan on rack for 10 minutes. Run sharp knife around edge of pan to loosen.
-- Glaze --.
Simmer cream in heavy medium size sauce pan. Reduce heat to low and add chopped chocolate stirring till melted. Let cool to luke warm.
Release pan from sides of cake, remove and place cake on wire rack. Place aluminum foil or wax paper under rack to catch drippings. Pour glaze over cheesecake allowing excess to run over sides. With the back of spoon swirl the chocolate from center outwards to coat entire cake. Let cheesecake cool completely, dust with confectioners sugar for effect.

Nutrition Facts : Calories 650.9, Fat 58.8, SaturatedFat 36.1, Cholesterol 178.9, Sodium 350.8, Carbohydrate 29.9, Fiber 5.5, Sugar 13.8, Protein 13.3

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