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.
