Tuesday, May 3, 2016

BAILEY’S IRISH CREAM MINI-CHEESECAKES






What You'll Need


    For the crust

  • sixtenn whole Oreo, finely ground in food processor
  • three tablespoons melted butter
  • For the filling:

  • sixtenn oz (2-8-oz pkg) cream cheese
  • 1/2 cup sugar
  • two eggs
  • one teaspoon vanilla extract
  • six ounces semi-sweet chocolate, melted and cooled slightly
  • one 1/3 cups sour cream
  • three Tablespoons Bailey's Irish Cream
  • For the ganache glaze:

  • four ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup heavy cream
  • two teaspoons light corn syrup


How to Make It

  • Preheat oven to 350F.
  • Combine the ground Oreos and melted butter into a bowl until well combined.
  • Spoon into 24 mini cheesecake cups.
  • Press into the bottom of each cup so the crust is flat.
  • If you have a small cup or container small enough, that works well.
  • Partially bake for 10 minutes then remove from oven.
  • In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy.
  • Beat in eggs, one at a time.
  • Stir in sour cream, Bailey's, and vanilla.
  • Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup.
  • Then add the melted chocolate to the rest of the batter.
  • Fill the cups to about 3/4 full.
  • Bake for 25-28 minutes until cheesecake is cooked through.
  • Remove to a wire rack to cool.
  • Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms.
  • Arrange them on a piece of waxed paper and make the glaze.
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