Wednesday, May 12, 2010

Luck of the Irish - Bailey's and Baking

Even for those who don't generally find themselves keen to the taste of liquor, Bailey's is one spirit that is still undeniable sweet. As such, it can easily find its way into baking recipes. I have used it twice in baking, and both times provided amazing results! The two cakes in this blog are a Bailey's Irish Cream Chocolate Chip Cheesecake and an Irish Cream Cake with Pecan Cream Cheese Frosting (roll back in those tongues ladies and gentlemen, haha!)

Here it is: the holy grail of cheesecakes. I can promise you that this cheesecake will be devoured within a day, whether by a group of people or by yourself. This cheesecake was unbelievably good, and certainly appropriate for special occasions. I made this for a small get-together at my place, and it was an immediate hit.

I omitted the pecans from the crust (one friend of mine is allergic to nuts) and removed the creamy centers from the Oreo cookies prior to crushing them for the crust. I also didn't make the Coffee Cream Topping (the cake solo was perfect!) but feel free to do so. Make sure to keep an eye on this cake to prevent overcooking. You want it to have just the right creamy consistency.

Bailey's Irish Cream Chocolate Chip Cheesecake
Serves 8 - 10

For Crust:
  • 1/2 cup toasted pecans, cooled and crushed
  • 2 cups chocolate Oreo cookie crumbs
  • 1/4 cup sugar
  • 6 tablespoons melted butter
For Filling:
  • 2 1/4 lbs cream cheese, at room temp
  • 1 2/3 cups sugar
  • 5 eggs, at room temp
  • 1 cup baileys original irish cream
  • 1 tablespoon vanilla
  • 1 cup semi-sweet chocolate chips
Coffee Cream Topping
  • 1 cup chilled whipping cream
  • 2 tablespoons butter
  • 1 teaspoon instant coffee powder
  • chocolate curls or Skor English toffee bits, for decoration on top

Crust: Mix all ingredients. Press into a 10" spring form pan and up the sides one inch. Bake at 325 for 7-10 minute.
Filling: Beat cream cheese with electric mixer until smooth. Beat sugar in gradually, and then add eggs one at a time. Blend in Bailey's and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist. Cool cake completely.

Coffee Cream Topping: Beat all ingredients and spread over cooled cake. Top with chocolate curls or Skor bits.

*NOTE: Be sure to make and refrigerate at least one day before serving.

This second cake was made for a friend's birthday who just happens to be Irish. It was only to appropriate to include Bailey's in the process. Yet unlike the cheesecake, the alcohol does NOT cook out of this recipe. The liquor is spread (liberally) over the cooled cake layers and absorbed into them. As such, this is definitely a cake for parties and not recommended for children. We didn't have birthday candles, so we had to improvise.

The flavor of this cake isn't as reliant on the Bailey's as both a butterscotch filling and a rich cream cheese frosting also enhance the overall experience. While these three components are rich, the cake itself is actually quite light and enjoyable.

I haven't mentioned this in previous posts, but I never actually purchase buttermilk when a cake recipe calls for it. If I did, I would have an entire carton that would go bad in practically a week and have to frantically find a way to use it (not a fan of drinking it, like my Stepdad is haha!). So here is my solution: 1 cup buttermilk = 1 cup whole milk + 1 tbsp distilled white vinegar OR lemon juice. Let the mixture sit for 5 minutes and voila! You have "soured milk," or buttermilk.

Irish Cream Cake
Serves 12


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups DOMINO Granulated Sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup Irish cream liqueur
  • 3/4 cup chopped pecans, toasted
  • 14 pecan halves, toasted
Butterscotch Filling
  • 1/2 cup firmly packed DOMINO Brown Sugar
  • 2 tablespoons butter
  • 1 cup milk, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped pecans, toasted
  • 1/2 teaspoon vanilla extract
Cream Cheese Frosting
  • 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/2 cup butter, softened
  • 1 tablespoon vanilla extract
  • 1 (16-ounce) package DOMINO 10-X Confectioners Sugar, unsifted

Cake: Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Butterscotch Filling: Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.

Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened. Gradually add eggs, and cook, whisking constantly, 2 minutes. Remove from heat, and let cool. Stir in pecans and vanilla.

Cream Cheese Frosting: Beat first 3 ingredients with an electric mixer until creamy. Add confectioners’ sugar, beating at low speed until blended. Beat at high speed until smooth.

Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.

No comments:

Post a Comment