Tuesday, March 28, 2017

BAILEY’S IRISH CREAM MINI-CHEESECAKES



    For the crust:

  • 16 whole Oreo, finely ground in food processor
  • 3 tablespoons melted butter
  • For the filling:
  • 16 oz (2-8-oz pkg) cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/3 cups sour cream
  • 3 Tablespoons Bailey's Irish Cream
  • 1 teaspoon vanilla extract
  • 6 ounces semi-sweet chocolate, melted and cooled slightly
  • For the ganache glaze:

  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1/2 cup heavy cream
  • 2 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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