Bailey's Marbled Cheesecake

Fofi's Note:

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!

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

CRUST

• 1 cup chocolate Oreo cookie crumbs
• 1 ½ tablespoons sugar
• 3 tablespoons melted butter

FILLING

• 2 (8 ounce) packages Philadelphia Cream Cheese , softened (i use the lite brand)
• ½ cup sugar
• 2 eggs
• ¼ 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.

Reviews

[The Queen in Quebec]

Loved the taste & the crust was perfect but the cheesecake didn't rise enough.