Saturday, March 12, 2011

Bailey's Chocolate Chip Cheesecake

The Altitude Adjustment Section
Yes, you might have noticed I am not Irish. But in honor of St. Patrick's day I thought I would do an Irish-inspired dessert. So how about a chocolate chip cheese cake laced with Bailey's?

2 cups graham cracker crumbs
1/4 cup sugar
6 Tablespoons butter, melted
2 1/4 pounds cream cheese
1 3/4 cup sugar
1 tablespoon cornstarch
5 eggs room temperature
1 cup Bailey's Irish Cream
1 Tablespoon vanilla extract
1 cup semisweet chocolate chips
1 cup heavy cream
2 Tablespoons sugar
1 teaspoon instant coffee powder
Chocolate curls as garnish

Procedure for Crust
Preheat oven to 325°F. Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and 1/4 cup sugar in pan. Stir in 6 tablespoons melted butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325°F.

Procedure for Filling
Beat cream cheese until smooth with and electric mixer. Gradually add 1 3/4 cup sugar, cornstarch, then eggs one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrigerator.

Procedure for Cream
Beat 1 cup cream, 2 tablespoons sugar and 1 teaspoon coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls. If you are so inclined you can color the cheesecake mixture green, but really is that necessary?