Bailey's Chocolate Chip Cheesecake

"Great Cheesecake to serve on St. Patrick's Day or just after some Corned Beef & Cabbage"
 
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Ready In:
1hr 15mins
Ingredients:
11
Yields:
4 9
Serves:
32-36
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ingredients

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directions

  • For the Espresso Whipped Cream:

  • In an Stand Mixer fitted with a Whip attachment whip Cream until soft peaks form, gradually add sugar and instant coffee.
  • Whip until stiff peaks form; refrigerate until ready to top cooled cheesecakes.
  • For the Cheesecake:

  • Preheat oven to 325°.
  • In a stand mixer fitted with the whip attachment, whip the Cream Cheese on High until smooth and creamy.
  • Add the Sugar and continue to mix on High until combined (if making as a "low sugar" dessert, omit sugar and substitute 2 T. Equal).
  • Crack all 5 eggs into a pitcher or large measuring cup and slowly add 1 at a time to mixer bowl; continue to mix on high until well combined.
  • Turn mixer off and, using a rubber spatula, scrape the sides and bottom to remove any stuck Cream Cheese.
  • Gradually add Baileys and Vanilla Extract.
  • Mix on High until well combined.
  • Arrange 4 prepared pie shells on a sheet pan, sprinkle with Chocolate Chips (or use Crushed Oreos, Peanut Butter or Carmel Chips) Omit if making a "low sugar" dessert.
  • Divide Mix among 4 pies and use a rubber spatula to smooth out the tops being careful not to touch the sides of the crust.
  • Top with remaining Chocolate Chips.
  • Bake about 50 minutes until puffed up, browned and doesn't jiggle too much when shaken.
  • Allow to cool completely in the fridge (cheesecake will puff up almost double in size in the oven then as it cools will shrink back down below the crust line).
  • Before serving top with prepared Espresso Whipped Cream and dust with Cocoa Powder if using.

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RECIPE SUBMITTED BY

Chef at Seacrest Village in Rancho Bernardo
 
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