Ingrédients pour Bailey's Chocolate Chip Cheesecake
- 1 1/2 cups Graham Cracker Crumbs
- 1 3/4 cups Sugar
- 1/2 cup Butter, melted
- 3 (8 ounce) packages Light Cream Cheese, softened
- 4 large Eggs
- 1/4 cup Baileys Irish Cream liqueur
- 1 teaspoon Vanilla Extract
- 1 cup Semi Sweet Chocolate Chips
- 1 cup Whipping Cream
- 1 teaspoon Instant Coffee Powder
- Chocolate Curls, for garnish
- 1 tablespoon Powdered Sugar
- Flour, for dusting pan
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Comment préparer Bailey's Chocolate Chip Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in the Bailey's Irish Cream and vanilla extract.
- Fold in the chocolate chips.
- Pour batter into the prepared springform pan.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 102 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Remove from oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
302g
Fat
196g
Carbs
30g
