You had me at, Baileys
April Showers.....
It's cold and rainy outside. That normally means I want to either hide under the covers and sleep in... or snuggle in a cozy chair with a good book. Unfortunately, today was a work day and I had to get up and moving.
However, I thought it was a great opportunity to give you all this ah-maz-ing recipe for a decadent Bailey's Chocolate Cheesecake that is made all the better by using your handy-dandy electric pressure cooker.
I'm tellin' you... I LOVE my pressure cooker for making cheesecakes. They turn out beautifully every time. If it's rainy where you are... get this made and in the fridge chilling so you can enjoy with a nice Irish coffee on a cool, rainy, April evening.
Enjoy!
-MamaFin
Ingredients:
For Crust:
1 c Oreo Cookie crumbs
3 T butter, melted
For Cheesecake:
16 oz Cream Cheese, softened
2 t Flour
1/2 c Sugar
1/4 c High quality cocoa powder
1 T Instant Espresso
3 T Baileys
2 t Vanilla
2 Eggs
1 Egg Yolk
2 T Heavy Whipping Cream
Topping:
¾ c Heavy Whipping Cream
2 T Sugar
2 T Baileys
Chocolate shavings (optional)
Directions:
For Crust:
1. Spray
a 6” springform pan with non-stick spray and set aside.
2. In a
small bowl combine graham cracker crumbs and melted butter and stir together
with
a fork.
3. Press
firmly into the bottom of the sprayed springform pan, then set aside.
For Cheesecake:
1. With
an electric mixer beat together: cream cheese, flour, sugar, vanilla, cocoa,
espresso
and
Baileys. Scraping sides and bottom to
ensure all ingredients are mixed together
well
(to avoid any lumps).
2. Add
eggs one at a time and then egg yolk. Beat until just combined.
3. Mix
in Whipping Cream until just combined.
4. Pour
over crust. Tap pan gently on countertop a few times to get rid of any large
air
bubbles.
5. Add
1.5 cups water to pressure cooker insert. Then place trivet in bottom of
insert.
6. Lay a
paper towel over the top of the springform pan (dry paper towel) and then wrap
tightly with aluminum foil.
7. Place
pan in pressure cooker using a sling. Lock lid in place and cook at high pressure
for
37
minutes. Once cooking is completed let pressure release naturally for 18
minutes.
8.
Release any remaining pressure then remove and set on wire rack and cool
for 10 minutes.9. Then carefully run a
sharp paring knife around the perimeter (between cheesecake and
pan
edge).
10. Let
cool for 20-30 minutes and then release the springform pan edge. Cover lightly
and
refrigerate overnight.
11. Garnish with whipped cream and chocolate
shavings, etc.
Printable Recipe:
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