Baking on Friday: Bailey's Chocolate Chip Cheesecake

Okay, okay, you got me.  It's actually Saturday.  But I started this recipe yesterday.  It's best made one day and then finished the next, since it has to cool completely before moving on to the last step.  Of course, I'm talking about cheesecake!

We're having a good friend over for dinner tonight, and as I was mulling over what to make, Mike requested this cheesecake that I haven't made in at least 15 years.  It is an oldie, but a goodie.  And what's a dinner party without a few artery-clogging foods on the menu?  With this dessert, you'll want to be sure to take your statin when you go to bed.

I found this recipe in the March, 1989, issue of Bon Appetit.  Since today is youngest child Matthew's 27th birthday, how better to make myself feel really old than to make a recipe that was published over two decades ago?  All kidding aside, this is easy to make, and truly delicious.  A Bon Appetit reader requested the recipe after having it at a restaurant called Rosewood Mansion on Turtle Creek in Dallas, Texas, which is (amazingly) still in business after all these years.  So here is the recipe for those of you who love cheesecake:

Bailey's Chocolate Chip Cheesecake
Recipe By :  Rosewood Mansion on Turtle Creek, Dallas, Texas, and published in Bon Appetit, March, 1989
Servings: 12
For crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted butter

For filling:
2 1/4 pounds cream cheese -- room temperature
1 2/3 cups sugar
5 eggs -- room temperature
1 cup Irish Cream
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

For Coffee Cream:
1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder
Chocolate curls -- optional

For crust: Preheat oven to 325 degrees. Coat a 9-inch diameter springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up sides of pan. Bake until light brown, about 7 minutes. Maintain oven temperature at 325 degrees.

For filling: Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat in eggs one at a time. Blend in Irish Cream and vanilla extract.

Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake cake until puffed, springy in center and golden brown, about 1 hour and 20 minutes. Cool cake completely.

For cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake.

Garnish cheesecake with chocolate curls (watch the video), if desired. Cut into thin slices to serve.

Notwithstanding the name, I use an inexpensive version of Irish Cream (any inexpensive generic will do).  I don't know if it makes a difference, but I couldn't bring myself to bake into cheesecake a full cup of Bailey's Irish Cream.  It's a family favorite despite this frugal substitution. 

Also, I tried to go all out and make chocolate curls this time, watching several videos to learn how to do it.  Unfortunately, I chose Baker's chocolate to make my curls with.  I should have known this, but Baker's chocolate comes packaged in one-ounce "hunks," rather than a long chocolate bar.  I couldn't make "curls" out of those, but I still think my little chocolate "shavings" turned out just fine.  I simply used a vegetable peeler and peeled them right onto the cake.  If you feel a lack of confidence about how that will look, just shave them onto a paper towel first, and then sprinkle them over the cake.  It's easier than making curls, and your guests will be impressed!

Also on tonight's menu: 

White Bean Dip with Pita Chips
Wheat Thins with Cream Cheese (leftover from the cheesecake) and Hollerin' Huckleberry Pepper Jelly
Roasted Cornish Hens with Cherry-Port Glaze
Dill Fingerling Potatoes
Fresh Asparagus with Maple Vinaigrette
Cranberry Spinach Salad with Gorgonzola

If I get requests for any of these recipes, I'll be happy to share them in a separate post.  Just say the word.

5 comments from clever and witty friends:

PJ said...

Oh it all sounds good. I think it would be allot fun if you would share these recipes.

Sallie said...

ooooo that sounds yummy!

Julianne said...

Hollerin Huckleberry Pepper Jelly? Where can I get some of that!

Auntiepatch said...

Hollerin Huckleberry Pepper Jelly? Where did you get that?

Barbara said...

Your settings are at no reply, and so I fear you won't see this message. But I'll answer here anyway. I purchased mine at the Portland Farmer's Market, but it can be purchased online right here: http://www.rosecitypepperheads.com/our-pepper-jellies.html