BAILEY'S MARBLED CHEESECAKE
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!
Provided by Fofi4667
Categories Cheesecake
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- For the crust:.
- 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.
- For the Filling:.
- Beat cream cheese with electic mixer until smooth. (approx. 5 minutes on medium speed).
- Gradually beat in sugar.
- Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
- Blend in Baileys and vanilla.
- Pour about 1/3 mixture into a bowl and stir in melted chocolate.
- Pour half of plain mixture into prepared pan.
- Drizzle with half the chocolate mixture. Repeat layers.
- Make a marbled design by gently swirling batter with a knife.
- 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.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate overnight.
Nutrition Facts : Calories 355.9, Fat 27.6, SaturatedFat 17, Cholesterol 131.2, Sodium 223.6, Carbohydrate 20.4, Fiber 0.2, Sugar 18.6, Protein 6.3
MARBLE CHEESECAKE
Make and share this Marble Cheesecake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend chocolate into 1 cup batter.
- Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.
- Bake at 450 degrees F., 10 minutes.
- Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
Nutrition Facts : Calories 408.6, Fat 30.5, SaturatedFat 15.4, Cholesterol 130.8, Sodium 321, Carbohydrate 29.1, Fiber 0.7, Sugar 23.7, Protein 6.9
IRISH CREAM MARBLE CHEESECAKE
This is a dessert I made for our Christmas Dinner, I included several items on the menu that paid homage to my husbands Irish Roots, & this was one of them. We all loved it. Since we actually made it on Christmas Day, we did not taste it until the day after Christmas. By then it was well chilled & so creamy & smooth & worth the...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 2h5m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F. You will need a 9 inch square or round spring form pan. Crush enough cookies to make 2 1/4 cups.
- 2. Pour crumbs into a bowl add sugar and melted butter, then pour into spring form pan. Then press to bottom and about 1-2 inches up the sides of the pan. Place in preheated oven and bake for 8-10 minutes, then remove from oven, set aside and allow to cool. LOWER OVEN TEMPERATURE TO 325 DEGREES F.
- 3. These are the main flavorings for this cheesecake.
- 4. Now add the softened cream cheese to a large bowl, & beat till creamy. Then add in the eggs one at a time and the pudding & pie filling, beating until well blended. Add the sour cream, and Irish Cream and beat just until blended & smooth.
- 5. Remove at least 3 cups of the cheesecake mixture to a smaller bowl.To this mixture add the Nutella Hazelnut spread, 1 Tablespoon Vanilla Bean Paste or extract, and 1 teaspoon of coffee extract, blend together until thoroughly mixed. Set aside till needed. Use a medium size spoon in the smaller bowl.
- 6. To the larger bowl add 1 Tablespoon of vanilla Bean Paste and 1 teaspoon amaretto extract, blend together till thoroughly mixed. Add a medium size spoon to the larger bowl, but keep it separate from the other bowl.
- 7. Now using the bowl with the white cream cheese , alternate spoons of the white filling. Then fill in the gaps with the chocolate mixture.
- 8. Repeat until you have alternated both colors into the spring form pan. Now using a butter knife carefully drag the knife through the cheesecake mixture, being extra careful not to touch the bottom or the sides of the cake pan. Top of cake should resemble something like this picture. Boil about 5 cups of water & set aside till needed. This is for the water bath for the cheese cake.
- 9. Now cover the bottom of cheesecake pan with heavy duty foil making sure it goes up on sides of pan. I used three layers of foil. Wrap tightly around the bottom of pan. This prevents the water from seeping into bottom of crust during cooking.
- 10. Now Using a larger pan with sides, that will allow you to sit the cheesecake pan inside. Add the cheesecake, then carefully pour the boiling water inside pan, then close oven door and allow cheesecake to cook for 50 minutes. NOW LOWER OVEN TEMPERATURE TO 300 DEGREES F. and CONTINUE BAKING FOR AN ADDITIONAL 30 MINUTES. After 30 minutes has elapsed, TURN OVEN OFF, but LEAVE CAKE IN OVEN FOR AN ADDITIONAL HOUR. Now remove from oven and allow to cool completely to room temperature. Refrigerate for at least 3-4 hours, or preferably over night before serving.
- 11. Slice and enjoy.
IRISH CREAM CHEESECAKE
A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.
Provided by v monte
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Yield 12
Number Of Ingredients 11
Steps:
- Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
- Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
- Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 35.8 g, Cholesterol 148.1 mg, Fat 32.8 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 19.7 g, Sodium 272.7 mg, Sugar 29.4 g
AMY'S MARVELOUS MARBLED CHEESECAKE
Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.
Provided by Amy
Categories Desserts Cakes Holiday Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
- Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
- Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 17.2 g, Cholesterol 87.3 mg, Fat 21.8 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 12.9 g, Sodium 214.6 mg, Sugar 12.7 g
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- Coarsely chop the chocolate. Mix with whipping cream and butter and melt (on the stove or in microwave). Stir in vanilla. Spread over top of the cheesecake.
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