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Last summer, I did co-op at a bakery. After each work day ended, I headed to the library to
After a little while, Jenny returned with an armful of cookbooks. Among the cook books was Chocolate Cakes, by Elinor Klivans. The book was completely devoted to chocolate cakes—it’s almost unnecessary to say that my math homework was promptly cast aside as I opened flipped through the pristine pages.
Chocolate Whiskey Cake, Chinese Five-Spice Chocolate Chiffon Cake, and Chocolate Zebra Cake were just some of the recipes that caught my eye. But what I really wanted to try was the Brandied Chocolate Cheesecake. In my mind of course, I would replace the brandy with a healthy splash of my favourite alcohol, Bailey’s Irish Cream.
After all those months of imagining and dreaming of Bailey’s Chocolate Cheesecake, I finally had time to make one last weekend. One morning, I woke up early (9AM on a weekend morning is early), and while the rest of my family was asleep, I opened the cabinets in the kitchen and banged the pots and pans around making a cheesecake.
In an attempt to prevent my cheesecake from cracking like the Lemon Blueberry Swirl Cheesecake had , I underbaked the cheesecake until it was almost set in the center, turned the heat off, and let the cheesecake cool in the oven for several hours. I went out for the day; when I came home, I was delighted to find that my cheesecake had a smooth, uniform surface, free of cracks.
Bailey’s Chocolate Cheesecake
Adapted from: Chocolate Cakes by Elinor Klivans
- 1 ½ cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 6 ounces semisweet chocolate, chopped
- 2 lbs cream cheese, at room temperature
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 4 large eggs, lightly beaten and at room temperature
- 6 tablespoons Bailey’s Irish Cream
- 2 teaspoons vanilla extract
Preheat the oven to 325F. Butter a 9-inch springform and wrap the outside of the pan with a large piece of aluminum foil. Have ready a large baking pan with sides at least 3 inches high that is large enough to hold the springform pan.
To make the crust, in a large bowl, stir the cookie crumbs and melted butter to moisten the crumbs evenly. Press the crumb mixture evenly over the bottom and up the sides of the prepared pan. Bake for 8 minutes. Set aside to cool.
To make the filling, melt the semisweet chocolate in a small bowl placed over a saucepan of gently simmering water. Set aside to cool.
In a large bowl, using an electric mixer on low speed, beat the cream cheese and sugar until just combined. Beat in the eggs in two additions until just incorporated. Mix in the brandy, cream, and vanilla. Mix the melted chocolate into the batter and scrape into the baked crust. Put the springform pan in a large baking pan and place in the preheated oven. Pour enough hot water in the large pan to reach 1-inch up the side of the springform pan.
Bake for 45 minutes, until the cheesecake is almost set in the center, but still jiggly. Turn the heat of, open the door for a few minutes to allow some heat to escape, and then close the door. Let the cheesecake cool in the oven for 5-6 hours, until no longer warm. Carefully remove the cheesecake from the water bath. Remove the foil wrapping from the pan and let the cake cool for another hour. Cover the cheesecake with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight. Serve.