Don’t Pass On This One
There was a time when Bailey’s Irish Cream was not on my ‘must have’ drink list. For awhile there I thought it was the same as Irish whiskey, so I avoided it like I would the bubonic plague.
Then I saw that gorgeous light caramel color teasing me, and I caved. I am so thankful that I did. Bailey’s is actually related to whiskey, but mixed with cream (you probably already knew that one.) The cream is probably the reason why I love it on the rocks, with coffee or blended into a fabulous dessert like Bailey’s Chocolate Mousse Cheesecake.
I have been making Chocolate Mousse Cheesecake for years and one night I was enjoying my lovely Bailey’s on the rocks when a light bulb went off. Okay, it was more like a little flickering of light, with the end result being that I added Bailey’s to the cheesecake and LOVED it. To put your mind to rest, I added from the bottle vs. the glass I was drinking from.
When I had friends over for New Year’s Eve, I included a Bailey’s Chocolate Mousse Cheesecake with the 25 desserts I served. I knew that all of the desserts would not be finished, but felt it was only appropriate to offer my guests a selection.
Guess what? The Bailey’s Chocolate Mousse Cheesecake was nearly polished off. Either my friends were desperate for a drink, even though the chocolate martinis and champagne were flowing, or they simply discovered what I learned many years ago. When you find a perfect combination, don’t pass it up no matter how full you think you are.
| Bailey's Chocolate Mousse Cheesecake | | Print |
- Crust:
- 1 package Nabisco Famous Chocolate Wafers
- 2 tablespoons sugar
- 1½ ounces semisweet chocolate
- 5 tablespoons unsalted butter, melted
- Filling:
- 4 – 8 ounce packages cream cheese, room temperature
- 1¼ cups sugar
- 4 eggs
- ⅓ cup Bailey’s Irish Cream
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate, melted
- Topping:
- 2 ounces semisweet chocolate
- 2 tablespoons heavy whipping cream
- Preheat the oven to 325°. Butter the side of a 10” springform pan and line the bottom with parchment paper. Set aside.
- For the crust:
- Combine the cookies, sugar and chocolate in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse on/off until well mixed. Transfer the cookie mixture to the pan and pat evenly onto the bottom and up ⅔ the side of the pan. Set aside.
- For the filling:
- Beat the cream cheese and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs and continue to mix until smooth. Blend in the Baileys Irish Cream and vanilla . Lastly, add the melted chocolate and mix on low speed until thoroughly blended.
- Transfer the batter to the prepared pan and bake at 325° for 50 minutes. Remove from the oven and cool completely on a cooling rack. Remove the side of the springform pan. Refrigerate for several hours or overnight.
- Cover a 10” cakeboard round with plastic wrap. Place the round over the top of the cheesecake and invert. Gently remove the bottom of the springform pan and discard the parchment paper. Place a serving plate over the bottom of the cheesecake and invert once more so the cheesecake is rightside up.
- For the topping:
- Microwave the chocolate and cream and stir until smooth. Pour the topping into a small freezer bag and cut off a small corner of the bag. Squeeze the topping over the cake.
- Betsy's tidbit:
- The cheesecake may also be served from the bottom of the springform pan.
This is absolutely awesome. Made it over the week end for friends and not one crumb was left. Instructions were perfect; I followed them to the tee. And even though I was afraid that 50 minutes at 325 wouldn’t be enough, I, thankfully, took it out at the designated time and it was perfect. I could tell that overnight refrigeration was an important key to success. The cake is so unusual; no one had ever had that kind of cheesecake before and I was beaming.
Now, do you happen to have any tips for drizzling the chocolate (or anything for that matter), because I sure messed that up? I wasn’t concerned with the first few bits, “Dropping out,” because you had already said that was just fine. It was the whole bag, “Dropping out,” that was a bit disheartening. I had never, “Drizzled,” before and I certainly didn’t get any better as I went along. I’ll welcome any suggestions. Ok, onto the next recipe. My friends are thrilled that I’m in the adventuresome mode and tackling each of your recipes. You sure make it easy and fun.
Thanks so much M for your great feedback.
In terms of drizzling the chocolate, you will have more control when drizzling the chocolate if you cut a smaller piece of plastic off the freezer bag. The larger the hole, the more quickly the chocolate will drizzle out and the easier it is for the chocolate to drop out instead.
Hope this helps and keep on baking!
I suspect you have solved the problem. Yes, the cut in the bag was larger than what it should have been. Thanks.
Excellent M. I am sure your drizzles will be dazzling next time.
Great!!!
Thanks Jimmy!
Haven’t served it yet, but it looks fantastic! I will update 🙂 thank you!
Kat,
I look forward to reading your review!