Ingredients
1 crust
6 whole graham crackers
1/4 cup unsalted butter (melted)
1 filling
24 oz cream cheese, room temp.
7 tbsp sugar
1 tbsp all purpose flour
2 large eggs
1/4 cup plus +
2 tbsp sour cream
1/4 cup plus +
2 tbsp baileys cream
1 tsp vanilla extract
1 glaze
1/2 cup whipping cream
9 oz semisweet chocolate chopped
Directions
For crust: Preheat oven to 350 F. finely grind graham crackers in
processor. Add butter and blend until combined. Press crust mixture
onto bottom.(not sides of 9 inch-diameter spring form pan. Bake crust
until golden brown. about 8 minutes. Transfer crust to rack.
Maintain oven temp. Filling Using electric mixer, beat cream cheese,
sugar in large bowl till smooth. Beat in flour. Add eggs 1 at a time,
beating just until combined. Mix in remaining ingredients. Pour
filling into crust. cake will not fill pan Bake 10 minutes. Reduce
oven temp. 250 F. Bake cheesecake till set about 40 minutes longer.
Cool cake pan on rack 10 minutes. Run sharp knife around pan sides to
loosen. Cool. Chill overnight. Glaze. Bring cream to simmer in heavy
med. saucepan Reduce heat to low. Add chopped chocolate, and stir
till melted and smooth. Cool glaze to lukewarm.. Release sides from
cheesecake place on rack over baking sheet. pour glaze over
cheesecake spread with spatula to cover top allow excess to drip on
sheet. Refrigerate to allow glaze to set. Walt MM
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
Servings: 8 servings
Chocolate Glazed Bailey's Irish Cream Cheesec Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Cheese; Chocolate; Dessert
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into antiquity, certainly as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, these, early cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to academics are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into Roman times around 25BC a roman called Apicius wrote some scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the chefs of Roman times made use of many different aromatic flavors, including a few that are still present in modern kitchens such as basil, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like basil and coriander. The introduction of these new herbs and spices was responsible for a torrent in books on cookery, some of which are now in private cookery archives. During the following few centuries, the powerful and wealthy houses competed to serve the best banquets, and as a result the best chefs and their recipe collections were at a premium. Even so, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, cook books are highly popular due to increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chocolate Glazed Bailey's Irish Cream Cheesec recipe.
