Baileys Cheesecake

Holy Cannoli Recipes hit 1 years old on the 6th. I have been so busy lately that I totally forgot the day. I cannot believe that in one year the site has gained so many followers. Not to mention the fact that I have done over 100 posts as well, that is a lot of recipes. I started this blog to write down the recipes I had tried so that I could share them with friends and family. Then slowly I got sucked into the blogging world and here I am. I enjoy sharing recipes with you guys and I also love reading your recipes as well.

White Chocolate - Blueberry Cheesecake

For my husbands birthday he wanted spicy macaroni and cheese and a blueberry cheesecake. So I got to work looking up a recipe that I thought was birthday quality. I came across this recipe and I stopped searching. This has a caramel-butterscotch crust, white chocolate in the cream cheese and homemade blueberry jam to put on top. My husband LOVES white chocolate. Then you add the caramel-butterscotch and homemade jam, you have a winner!



I tried being fancy and doing a water bath which I never do and will never do again. I used heavy duty aluminum foil and used 2 strips of it and water still got in my springform pan and I have no idea how. So I will go back to my tried and true method of putting a pan of hot water on the rack below my cheesecake. Anyways, I made this the night before and then let it chill overnight. It was soft and giggly in the center but after chilling over night it set perfectly. You don't want to bake the cheesecake until it is totally set in the center since the cheesecake continues to cook as it cools and you will end up with an over cooked dry cheesecake.

This is a sweet cheesecake so if you have a sweet tooth you will love this!

CRUST:

• 2 cups crushed graham crackers
• 1 cup slivered almonds
• 1/2 cup white sugar
• 1/4 cup margarine/butter, melted
• 2 tablespoons caramel-butterscotch topping

FILLING:

• 1/2 lb white chocolate, chopped
• 2 (8 oz) packages fat free cream cheese, softened
• 2 (8 oz) packages 1/3 less fat cream cheese, softened
• 3/4 cup white sugar
• 4 eggs, beaten
• 2 egg yolks
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

TOPPING:

• 1/2 cup white sugar
• 1 teaspoon cornstarch
• 1/4 cup water
• 1 pint fresh blueberries
• 2 teaspoons lemon juice

1. Preheat oven to 300° F.
2. In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 9 inch springform pan.
3. In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.
4. Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
5. In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Stir in lemon juice, allow to cool, and pour over cheesecake or refrigerate store in a glass jar.

Printable Recipe

This post is submitted in:
Vegetarian Foodie Fridays
Sweet Thursday
Homemaker Monday
Just Something I Whipped Up
Mad Skills Monday
Market Yourself Monday
Making the World Cuter Monday
Put a Stamp on it

Chocolate Dipped Cheesecake Lollipops

These are pretty easy to make. Just a few things to remember. The cheesecake NEEDS to be cold. So if you have time, allow the cheesecake to set up in the freezer overnight. If you are doing a big batch of these take a small amount of the cheesecake pops out of the freezer at a time. I took them all out at once and by the time I got to the end my cheesecake had thawed and it was really difficult. Picture the New Years Eve ball dropping, that's what my cheesecake balls looked like on the stick. Another rule of thumb have a section of your plate bare so that way when you roll on the toppings you can roll your balls on the bare plate to help secure your topping into the chocolate.

• Plain cheesecake (like the recipe below or you can buy one from the store)
• Chocolate (any kind you like), melted
• Toppings; nuts coconut, sprinkles, candy bar pieces etc.
  

1. With a melon baller or a very small ice cream scoop, scoop 1 1/2-inch balls of cheese cake and arrange them on a parchment paper lined baking sheet.
2. Secure a lollipop stick into each cheesecake ball and freeze for 2 hours to overnight.
3. Dip the cheesecake lollipops in the melted chocolate, letting any excess drip off.
   
4. Then roll the lollipop in any toppings of your choice. Arrange them on parchment paper lined baking sheet to harden for a few minutes.
   
5. You can serve immediately or refrigerate for a couple of days.

Plain Cheesecake

This is your basic cheesecake. With this you can make other forms of cheesecake. If you wanted chocolate all you have to do is add a few Tbsp of cocoa powder. Cheesecake is not like a regular cake, you want the center to still be a little loose and giggly when you take it out of the oven. Otherwise your cheesecake will crack in the middle. If this happens just improvise, add nuts, whipped cream, chocolate syrup or caramel syrup on top. It's cheesecake, as long as it tastes good no one will care what it looks like. :o)

Crust:

• 1 c. honey graham cracker crumbs
• 1/4 c. butter or margarine; melted

Cheesecake

• 3 packages low fat cream cheese; softened.
• 1 1/4 c. sugar
• 1 (8 oz) container lite sour cream
• 2 tsp. vanilla extract
• 2 Tbsp. flour
• 3 eggs

Crust

1. To make the graham cracker crumbs you can either put them in a zip lock bag and roll a rolling pin or can over the bag. You could also put them in a food proccessor.
2. Combine the crumbs with the butter and stir until all the crumbs are wet. Press onto the bottom of a 9" springform pan.
   

Cheesecake

1. Preheat over to 450 degrees. Place a pan of water on the rack below where you are going to put your cheesecake.
   
2. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in the flour. Add the eggs one at a time; beat just until blended. Pour into crust
3. Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from the oven and place on a wire rack. With knife loosen cake from the side of the pan carefully. Let cool completely; remove the side of the pan. Refrigerate 4 to 6 hours covered before serving.
   

Tiramisu Cheesecake

A while ago I went to the Cheesecake Factory and tried their tiramisu cheesecake. I instantly fell in love. So this year when asked what I wanted for my 23rd birthday cake I chose tiramisu cheesecake. After searching the internet with my friend we finally settled on a recipe that was just like the Cheesecake Factory's. It was simple to make as well.... actually I didn't make it. My husband and friend made it, so that goes to show you how easy it is. I love making cheesecake since it is a nice fake out. A lot of people think that it is difficult to make but it is just as easy as making a cake from a box, except it tastes 10 times better! I always make my cheesecakes with low fat or fat free cream cheese. You can use whatever kind you like since I have made a cake from all fat free and it came out just fine. Every time I make cheesecake I always throw a pan filled with water into the oven on the bottom rack. Some recipes call for covering the springform pan in foil and putting it in the water bath but that is just more work for me to do and I like easy cooking... or in this case easy baking.


Recipe:

• 2 (12 ounce) package lady fingers
• 4 tablespoons butter, melted
• 4 tablespoons coffee flavored liqueur
• 3 (8 ounce) packages cream cheese (the cake above was 2 low fat and 1 fat free)
  
• 1 (8 ounce) container mascarpone cheese
• 1 cup white sugar
• 2 eggs
• 4 tablespoons all-purpose flour
• 1 (3 ounce) bar of cappuccino chocolate, semisweet chocolate, or your favorite kind of chocolate (If you want a thicker layer of chocolate between the crust and cheese cake you will need more)
  

1. Preheat oven to 350 degrees F (175 degrees C). Place a pan of water on the bottom of oven.
2. Crush a package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
3. Chop a chocolate bar into small pieces and cover the crust with chocolate.
4. Cut lady fingers into small medallions and place up against the side of the springform pan. (look at picture above)
   
5. In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 2 tablespoons coffee liqueur, 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 overmix at this point. Pour batter into crust.
6. Place pan on middle rack of oven. Bake for 40 to 45 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.
7. Before serving shave the remaining chocolate over the top until you are happy with the look. If you have left over lady fingers you can make a design at the top of the cheesecake as well.
   

Let me know if you try this and like it. I LOVED it and thought it was
spot on delicious.

This post is submitted in: