Baileys Chocolate Chip Cheesecake

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Crust:
¼ cup butter
2 Tbsp sugar
½ tsp vanilla
½ cup all-purpose flour
Preheat oven to 400°

Beat butter until soft. Gradually add sugar and beat until light and fluffy. Add vanilla and stir in flour. With floured fingertips, press dough evenly on bottom only of ungreased 10″ spring-form pan. Bake until golden (10-12 min.). Cool completely on a wire rack.

Filling:
2 ¼ pounds cream cheese, at room temp.
1 2/3 cups sugar
5 eggs at room temperature
1 cup Bailey’s Irish Cream- make sure you measure out the cup before you begin to drink — to stay warm, of course
1 Tbsp vanilla
1 cup semi sweet chocolate chips

With an electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Baileys and vanilla. Sprinkle ½ chocolate chips over crust. Pour in filling. Sprinkle with remaining chips. Bake cake until puffed, springy in center and golden brown. About 1 hour and 20 min at 325 degrees. Note: Cake may not rise in the center. Cool cake completely.

Coffee Cream Topping:
1 cup chilled heavy cream
2 Tbsp sugar
1 tsp instant coffee

Beat cream, sugar, and instant coffee until peaks form. Spread over cooled cake. As you can see, this cake is very rich.

JoGiacovelli

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