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How To make Irish Cream & Chocolate Cheesecake
Ingredients
CRUST:
1 2/3
cup
chocolate wafers, crushed
1/3
cup
butter, melted
FILLING:
2
pk
gelatin, unflavored
1/4
teaspoon
salt
1
tablespoon
coffee, instant
2
cup
milk
4
each
eggs; separated
1/3
cup
irish cream liqueur
1
pound
cream cheese
1/2
cup
sugar
4
oz
chocolate, semi-sweet
Directions:
CRUST: In bowl, combine wafers and butter. Press into 13x9 inch glass baking dish. Refrigerate.
FILLING: In saucepan, cook gelatin, salt, coffee and milk, stirring constantly, over medium heat until hot and coffee is dissolved. Reduce heat. Stir a little coffee mixture into egg yolks, then pour egg mixture back into saucepan. Cook, stirring frequently, until mixture thickens slightly, 4 to 5 minutes. Remove from heat and add liqueur.
Using an electric mixer or food processor, blend cream cheese and 1/4 cup of the sugar until smooth. Slowly blend coffee mixture into cream cheese. Chill, stirring occasionally, until consistency of raw egg whites, about 1 to 1-1/2 hours. Meanwhile, melt chocolate in double boiler over hot water. Let cool. Beat egg whites until soft peaks form. Gradually add remaing sugar and beat until stiff peaks form. Gently fold egg whites into coffee mixture. Transfer 1-1/2 cups of coffee mixture to small bowl and fold in chocolate. Using large spoon, alternately spoon two mixtures over chocolate crust. Use knife to swirl chocolate through coffee mixture.
Refrigerate until firm, at least 6 hours.
How To make Irish Cream & Chocolate Cheesecake's Videos
Baileys Chocolate Cheesecake No Bake
#Cheesecake #Baileys #Chocolate
Baileys Chocolate Cheesecake No Bake
How to make a Bailey Chocolate Cheesecake without having to bake it. This is a full video tutorial and recipe. Easy to follow along with steps.
FULL RECIPE
TIMINGS:
Prep Time: 30 mins.
Setting Time: 5 hours.
Total Time: 5 hours 30 mins.
SERVINGS:
Serves 16 people.
INGREDIENTS:
For the biscuit base
• 1 ½ cups (150g/5oz) digestive biscuit.
• 1 ½ cups (150g/5oz) hobnob biscuits.
• 10 ½ tablespoons (150g/5oz) butter, melted.
For the cheesecake
• 3 ⅓ cup (750g/26oz) cream cheese full fat or mascarpone.
• 1 cup (125g/4 ½ oz) icing sugar.
• 1 ¼ cups (300ml/10.14 fl oz) double cream.
• 8 tablespoons (130ml/4.3 fl oz) Baileys Irish Cream.
• ⅔ cup (100g/3 ½ oz ) milk chocolate grated.
For the ganache
• ⅔ cup (100g/3 ½ oz) dark chocolate.
• 8 tablespoons (130ml/4.3 fl oz) double cream.
For the decoration
• ¾ cup (200ml/6.7fl oz)l double cream.
• 1 tablespoon of icing sugar.
• 1 teaspoon of vanilla extract.
• 1 teaspoon of cocoa powder (optional).
• 2 tablespoons of milk chocolate grated.
• 14 - 16 chocolate truffles - Baileys or Lindt Lindor.
METHOD
To make the biscuit base:
1. using a food processor blitz the biscuits into crumbs or place them in a bag and bash them with a rolling pin.
2. Pour the biscuit crumb into a bowl and add the melted butter and mix.
3. Using a spoon press the mixture into the bottom of an 8 /20cm springform tin.
4. Place in the refrigerator for 30 minutes to set.
For the cheesecake filling:
1. Whisk the cream cheese and icing sugar together until smooth.
2. Add the double cream and the Baileys Irish Cream and whisk again until the mixture is thick and holds its shape. Fold in the grated chocolate.
3. Pour the mixture into the tin on top of the biscuit base and smooth with a spatula or spoon.
4. Place in the refrigerator for a minimum of 4 hours or overnight to set.
For the ganache:
1. chop the chocolate into small pieces.
2. Heat the cream until hot - do not boil.
3. Pour over the chopped chocolate and leave for 4 minutes.
4. Stir the cream and chocolate until all the chocolate has melted - if there are a few lumps of chocolate remaining place in the microwave at 10-second intervals and stir until melted.
5. Pour over the cheesecake and tilt the tin so that the ganache covers the cheesecake - you can also use a pallet knife but you need to work quickly as the ganache will start to set.
6. Place in the refrigerator for 1 hour.
To decorate:
1. Using a warm knife insert it between the chocolate ganache and the side of the tin and slide the knife along the side of the tin until the chocolate ganache is released from the tin.
2. Remove from the tin and place it on a serving plate.
3. Whip the double cream with icing sugar and vanilla essence.
4. Fold in a teaspoon of cocoa powder.
5. Pipe the cream around the sides of the cheesecake.
6. Place the chocolate truffle on top of the cream.
7. Sprinkle the grated chocolate on top of the chocolate ganache.
8. Place in the refrigerator until your ready to serve and store any leftovers in the refrigerator and eat within 2 days.
9. Mmm Scrummy!!!
HOW TO MAKE BAILEYS CHEESECAKE! BAILEYS IRISH CREAM LIQUEUR
#Baileys is a quintessentially Christmas treat and this #nobake #cheesecake is a luxurious way to enjoy it! Creamy and delicious save yourself a slice because it won't last long!
Enjoy alcohol responsibly.
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How to make Irish Cream Cheesecake| Easy No-bake recipe for beginners
A dessert for all seasons that can be made ahead of time! No baking needed and totally beginner friendly! Bring in the magic of coffee, chocolate and liquor easily through our Compounds and thank us later!
Full Recipe:
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Baileys Cheesecake by Odlums
Irish Cream Chocolate Cheesecake // Sahnelikör Käsekuchen ✪ MyGerman.Recipes
Irish Cream Chocolate Cheesecake or in German Sahnelikör Käsekuchen is a very easy recipe for the most delicious chocolate cheesecake ... very similar, but a lighter version of the chocolate cheesecake from the Cheesecake Factory. Enjoy this no-bake chocolate cake year-round for any occasion!
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How To Make a Dark Chocolate Kahlua Cheesecake Thanksgiving Recipe | Chef Jean-Pierre
Hello There Friends, This Dark Chocolate Kahlua Cheesecake is the perfect dessert for chocolate lovers! The rich chocolate flavor is balanced perfectly with the creamy cheesecake and a crunchy hazelnut Oreo crust! Let me know what you think in the comments below.
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