FOOD FOR THOUGHT.....
Cooking for someone is a nurturing activity that shows you care.
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If you love to cook and have what it takes this could be the perfect opportunity for you. Contact us at viewwoman@gmail.com!
If you love to cook and have what it takes this could be the perfect opportunity for you. Contact us at viewwoman@gmail.com!
Bailey's Cheesecake
INGREDIENTS
FOR THE CRUST
26 Oreo cookies
4 tbsp. butter, melted, plus more for pan
Pinch of kosher salt
FOR THE CHEESECAKE
4 (8-oz.) bars cream cheese, softened
1 1/2 c. granulated sugar
1/4 c. cornstarch
4 large eggs
2/3 c. Baileys Irish Cream
1 tsp. pure vanilla extract
FOR THE GANACHE
2/3 c. heavy cream
2 c. semisweet chocolate chips
FOR THE CRUST
26 Oreo cookies
4 tbsp. butter, melted, plus more for pan
Pinch of kosher salt
FOR THE CHEESECAKE
4 (8-oz.) bars cream cheese, softened
1 1/2 c. granulated sugar
1/4 c. cornstarch
4 large eggs
2/3 c. Baileys Irish Cream
1 tsp. pure vanilla extract
FOR THE GANACHE
2/3 c. heavy cream
2 c. semisweet chocolate chips
DIRECTIONS
- Preheat oven to 325º and butter an 8" or 9" springform pan.
- Make crust: In a food processor, blend Oreos with melted butter and salt. Pat into a springform pan and set aside while you make filling.
- Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add Baileys and vanilla.
- Pour batter into crust and place on a large baking sheet.
- Bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
- When ready to serve, make ganache: In a small saucepan over low heat, heat heavy cream. Place chocolate in a heatproof bowl and pour hot cream on top. Let sit 3 minutes, then stir until creamy, until no lumps remain. Refrigerate ganache until slightly thick, 15 minutes, and spread all over cheesecake. Let set 10 minutes, then serve.
Affordable Dinner Wines..
RECOMMENDED:
- 2012 Murphy-Goode Merlot, Calif. (97 percent merlot, 3 percent cabernet sauvignon): hint of oak, aromas and flavors of black cherries and black pepper, full body, firm tannins; $15.
- 2013 Makara Sauvignon Blanc, Marlborough, New Zealand (100 percent sauvignon blanc): aromas and flavors of white grapefruit and gooseberries, crisp and lively; $14.
- 2013 Ecco Domani Pinot Grigio delle Venezie IGT (87 percent pinot grigio, 13 percent chardonnay): light, crisp and fruity, with aromas and flavors of lemons and peaches; $12.
- 2013 Light Horse Pinot Noir, Napa Valley (100 percent pinot noir): aromas and flavors of red raspberries, licorice and spice, medium body; $15.
- 2012 Coltibuono "Cetamura" Chianti DOCG (sangiovese): light-bodied and young, with aromas and flavors of tart cherries and mocha, light, smooth tannins; $11.
- Nonvintage Mionetto Prosecco Brut, DOC Treviso (100 percent glera): mildly fizzy, aromas and flavors of ripe apricots and green apples; $14.
- 2012 Carnivor Cabernet Sauvignon, California (100 percent cabernet sauvignon): deep purple, aromas and flavors of black cherries and mocha, full-bodied, ripe; $15.
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