Bailey's Marbled Cheesecake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A sinfully delicious cheesecake flavoured with a hint of Bailey's Irish Cream and a twist of chocolate. This cheesecake needs to be made and refrigerated one day in advance. This recipe can easily be doubled or halved with great results. Hope you enjoy! Ingredients:
1 cup chocolate oreo cookie crumbs |
1 1/2 tablespoons sugar |
3 tablespoons melted butter |
2 (8 ounce) packages philadelphia cream cheese, softened (i use the lite brand) |
1/2 cup sugar |
2 eggs |
1/4 cup baileys irish cream (you may add more if you like a really strong irish cream flavour) |
1 teaspoon vanilla |
1 -2 semi-sweet chocolate baking square, melted |
Directions:
1. For the crust:.
2. Mix all ingredients together and press evenly over bottom of a non stick 8-inch spring form pan and bake at 350ºF for 7-10 minutes. (Bake at 325°F for 7-10 minutes if using dark nonstick springform pan.) Set crust aside and let cool while preparing the filling.
3. For the Filling:.
4. Beat cream cheese with electic mixer until smooth. (approx. 5 minutes on medium speed).
5. Gradually beat in sugar.
6. Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
7. Blend in Baileys and vanilla.
8. Pour about 1/3 mixture into a bowl and stir in melted chocolate.
9. Pour half of plain mixture into prepared pan.
10. Drizzle with half the chocolate mixture. Repeat layers.
11. Make a marbled design by gently swirling batter with a knife.
12. Bake 7 minutes at 425ºF, then 45 to 60 minutes at 250ºF or until center is almost set.(If using dark nonstick springform pan, bake 7 minutes at 400°F, then 45 to 60 minutes at 250ºF or until center is almost set.
13. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
14. Refrigerate overnight.
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