My first Holy Cannoli Recipes post was tiramisu cheesecake. I will admit that it wasn't the best picture in the world but I have since bought a better light bulb and have practiced taking pictures of food. So this year for my birthday I had a Baileys caramel Irish cream cheesecake. I asked for tiramisu but hubby couldn't find all the ingredients out here in the desert for it so he wound up making this which was equally delicious. You know this place isn't so bad but food wise, it is a nightmare.
You can taste the Baileys in this so if you do not like Baileys than I would suggest making this with another liqueur of your choosing. I however love Baileys so I really liked this cheesecake, which is good since it was my birthday cake. There has been so much to celebrate lately. I am really glad that I started blogging, it has definitely been fun.
- 2 (12 ounce) package lady fingers
- 4 tablespoons butter/margarine, melted
- 4 tablespoons Baileys Irish cream
- 3 (8 ounce) packages 1/3 less fat cream cheese
- 1 (8 ounce) container mascarpone cheese
- 1 cup white sugar
- 2 eggs
- 4 tablespoons all-purpose flour
- 1 (3 ounce) bar semisweet chocolate
- Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
- Crush a package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the Baileys. Press into an 8 or 9 inch springform pan.
- Chop a chocolate bar into small pieces and cover the crust with chocolate.
- Cut lady fingers into small medallions and place up against the side of the springform pan. (look at picture above)
- In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons Baileys, and mix. Add the eggs and the flour; mix SLOWLY until just smooth. The consistency of the mascarpone can vary. If the cheesecake batter is too thick, add a little cream. Do not over mix at this point. Pour batter into crust.
- Place pan on middle rack of oven. Bake for 50 to 60 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight, before serving.
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Just Another Meatless Monday
Motivate Me Monday
Made by You Monday
Letting the Creative Juices Flow