Saturday, 5 November 2016

Mini Bailey Chocolate Cheesecake

These Mini Bailey Chocolate Cheesecakes are easy to make and the small mini size makes them great for sharing and the perfect size. 


For the crust:
  • 1 cup Oreo crumbs
  • 30g butter, melted
For the filling:
  • 340g cream cheese, room temperature
  • 1/2 cup sugar
  • 42g cocoa powder
  • 1/2 cup sour cream 
  • 1/2 tsp vanilla extract
  • 1/4 cup Irish Cream liqueur
  • 2 eggs
For the whipped cream and topping:
  • 3/4 cup double cream
  • 6 tbsp icing sugar
  • 2 tbsp Irish Cream liqueur
  • Chocolate sauce

For the crust:

Preheat oven to 160C/140C for fan oven. Add cupcake liners to a cupcake pan.

Combine the Oreo crumbs and melted butter. Divide the mixture between the cupcake liners and press into the bottoms. 

Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

For the cheesecake filling and topping:

Reduce the oven to 150C/130C for fan oven. 

In a large bowl, mix the cream cheese, sugar and cocoa powder until combine. (Use low speed to keep less air from getting into the batter, which can cause cracks.) Scrape down the sides of the bowl. 

Add the sour cream, vanilla extract and Irish Cream. Beat on low speed until well combined. 

Add eggs one at a time, beating slowly and  scraping the sides of the bowl after each addition. Divide the batter between the cupcake liners and fill most of the way. 

Bake the cheesecakes for 12 minutes, then turn off the oven and leave the door closed for another 5 minutes.  Crack the oven door and allow cheesecakes to cool for another 15-20 minutes, then put in the fridge to finish cooling. 

To finish off the cheesecakes, whip the double cream on high until it begins to thicken. Add icing sugar and Irish Cream and continue to whip on high until soft peaks form. 

Pipe the whipped cream on topic the cheesecakes, then drizzle with chocolate sauce. Refrigerate until ready to serve. 

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