Baileys Chocolate Cheesecake
- 185g chocolate biscuit crumbs
- 1/3 cup (60g) icing sugar
- 4 tablespoons cocoa powder
- 60g butter, melted
- 600g cream cheese, softened
- 1 1/4 cups (250g) caster sugar
- 3 tablespoons cocoa powder
- 2 tablespoons plain flour
- 3 eggs
- 125g marscapone or 125g sour cream
- 3 tablespoons Baileys or other Irish cream liqueur
Preparation:20min › Cook:1hour20min › Ready in:1hour40min
- Preheat oven to 180 degrees C.
- Base: In a large bowl, mix together the biscuit crumbs, icing sugar and cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 23cm cake pan with removable base so you can remove it easily.
- Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 230 degrees C.
- Filling: In a large bowl, combine cream cheese, caster sugar, cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition.
- Blend in the mascarpone or sour cream and Baileys liqueur mixing on low speed. Pour filling over biscuit base.
- Bake in preheated oven for 10 minutes. Reduce oven temperature to 120 degrees C and continue baking for 60 minutes.
- With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the pan to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some biscuit crumbs.
Something else. Made two cheesecakes using this recipe. On the first, I followed the baisc recipe, with the exception of adding more Bailey's. As reported by the majority of others, it cracked very badly. The second I baked using all the tricks I've read about to avoid cracking. 1. All refrigerated ingredients were brought up to room temperature before mixing. 2. After baking the crust, it was put in the freezer to cool off. 3. After mixing the batter and putting it into the springform tin, the springform was placed in a waterbath, with the water being halfway up the side of the tin. I then baked the cake as written in the recipe, removing the cake from the waterbath at the end of the bake time. I put the waterbath on the shelf beneath the cake, and left everything in the oven overnight. Results: Not even so much as one crack. It was the prettiest cheesecake I've ever made, every bit as pretty as those from the gourmet shops. The recipe itself was a hit, with both cakes devoured within minutes by my colleagues. All raved about it. - 18 Jul 2008
Altered ingredient amounts. This is a GREAT cheesecake! I made this for my husband's birthday and it turned out fantastic! I did use the other suggestions and increased the irish cream to 5 tbsp and cooked in a water bath. I let the cake cool for a couple hours in the oven before removing and had no trouble with cracking. After reading a couple reviews stating that this cheesecake didn't set properly, I was a little concerned...but those concerns were unfounded. This is delicious with a wonderful texture. I topped this with chocolate topping for a truly decadent treat! - 18 Jul 2008
Most important thing to do to prevent cracks in cheesecakes is to GREASE AND FLOUR the cake tins. this is b/c cheesecake will tend to shrink and hold together as it bakes, so if you don't grease and flour, the cake will stick to the sides. the surface tension will be too much so it cracks in the middle. a water bath will further reduce the likelihood of the cracking, but the greasing and flouring is the deciding factor. hope this helps. - 18 Jul 2008