It’s late on Sunday and it’s the first time I’ve sat down in front of the computer for longer than ten minutes all weekend. I had the best of intentions of posting on Friday and Saturday, but it didn’t happen. My husband is leaving this week for six weeks so I spent the weekend with him instead of writing blog posts.
Since it’s late I’m going to cut to the chase and just post the recipe. The original recipe was for a white chocolate cheesecake that I adapted so I could use some homemade Bailey’s. It was an experiment and I’m happy to report that it was a success. I was really impressed how smooth the cheesecake was—the Bailey’s flavor was present, but not overpowering. It was excellent .
I didn’t want to make a full recipe since it was an experiment, but I didn’t have a small cheesecake pan so I used two mini loaf pans and it worked really well.
Oh and if you have had the pleasure of trying Amarula (a South African liqueur), I’m positive this would be an awesome substitute for the Bailey’s. I wish I still had some left, but we finished it a long time ago.
Bailey’s Cheesecake with Bailey’s Chocolate Whipped Cream
*Recipe adapted from How Sweet It Is
For the crust:
2 tbsp butter, melted
1/4 tsp cinnamon
For the filling:
1-8 oz. block of cream cheese
7 tbsp sugar (1 tbsp shy of a 1/2 cup)
1/2 tbsp flour
1/4 tsp vanilla
2 tbsp Bailey’s
For the whipped cream:
1/4 cup heavy whipping cream
2 tbsp Bailey’s
2 tbsp unsweetened cocoa powder
2 tbsp powdered sugar
Preheat the oven to 350°F.
Crush the Oreos using a rolling pin or a food processor until they are finely ground. Mix in the cinnamon and melted butter. Press the mixture into two greased mini loaf pans, trying to push some of the crumbs up the side of the pan. Refrigerate.
Next, beat the cream cheese and sugar until fluffy. Add the egg and mix thoroughly. Add the flour and vanilla and mix again. Then add the Bailey’s and beat on low speed until combined (Note: the batter shouldn’t be too thick or runny—you may need to add a sprinkle of flour.) Pour half of the mixture into each of the mini loaf pans (they should each be about 3/4 of the way full). Bake for about 30 minutes until the cheesecake is firm on top, but still wobbles when you shake the pan. Allow the cheesecake to cool and then refrigerate for a few hours or, preferably, overnight.
To make the chocolate whipped cream, place the cream and Bailey’s in the bowl of an electric mixer. Sift the cocoa powder and sugar over the cream mixture and beat until it thickens. (This should be done at a relatively high speed, but be sure not to overdo it or you will end up with Bailey’s butter!)
Question of the Day: Leave me a comment and tell me, What are you going to be for Halloween?