Sunday, August 16, 2015

Beyond decadent: Bailey's mini-cheesecakes

Yes, that's right. Bailey's Irish Creme, chocolate, cheesecake. OMG, I'm having a moment...

Okay, here they are:


Ingredients:

For the crust:
16 whole Oreos, finely ground in food processor
3 Tbs melted butter

For the filling:
2 8-oz packages cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tbs Bailey's Irish Cream (but that doesn't mean you can't drink the rest)
1 tsp vanilla extract
6 oz semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
4 oz bittersweet chocolate, coarsely chopped
1/2 c. heavy cream
2 tsp light corn syrup

Directions:

Preheat oven to 350 degrees.

Combine ground Oreos and melted butter in a bowl until well combined. Spoon into 24 mini cheesecake cups and press until flat. Partially bake for 10 minutes and remove to cool.

Beat cream cheese and sugar until light and fluffy, beat in eggs one at at time, add sour cream, Bailey's and vanilla.

Pour or spoon batter into cheesecake cups until a little less than half full. Add melted chocolate to remaining batter and fill cups to 3/4 full.

Bake for 25-28 minutes until cheesecake is cooked through. Remove to wire racks 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 wax paper for glazing.

Melt the bittersweet chocolate and blend with heavy cream and corn syrup until smooth. Pour over the tops of the cheesecakes.

Makes 24.

7 comments:

Anonymous said...

Yum! I think just looking at this may count as dessert. Any way to get the baileys flavour without the alcohol?

-CM

Dick said...

About 99% of the alcohol should cook off during baking. Anyway here's what's in Bailey's:
1 cup light cream
1 14-oz can eagle sweetened
1 condensed milk
1 2/3 cup irish whiskey
1 teaspoon instant coffee
2 tablespoon hershey's chocolate syrup
1 teaspoon vanilla
1 teaspoon almond extract

Combine all the ingredients in a blender set on high speed for 30
seconds. Bottle in a tightly sealed container and refrigerate. The
liqueur will keep for at least 2 months if kept cool. Be sure to
shake the bottle well before serving. Makes 4 cups.

Maybe you can get the essence of flavor from that without the Irish Whiskey.

drjim said...

Angel.....you just put me in the hospital in Diabetic Shock.......


But thanks, those look worth it!

Anonymous said...

Thank you!

-CM

Anonymous said...

FOODGASM!!!!!!.....

vaquero viejo

Unknown said...

These are very good too and have a fun history.

http://www.nanaimo.ca/EN/main/visitors/NanaimoBars.html

Diane, Isle of Anglesey said...

They sound utterly delicious!!!

Variation, based on personal preference : Use honey rather than sugar in the cream cheese mix - it avoids the slight grittiness that the sugar produces.

I make fruit-topped cheesecake using honey in the cheese, and plain "Digestive" crushed biscuit for the base. We like it, and there is never any left over when we have visitors.....!