Baileys Cheesecake Bites (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
8 ounces of cream cheese, softened
02 -
¼ cup of sour cream, softened
03 -
¼ teaspoon instant espresso powder
04 -
¼ cup of sugar
05 -
1 teaspoon of water
06 -
Pinch of cinnamon
07 -
½ teaspoon of vanilla
08 -
½ teaspoon salt
09 -
1 whole egg
10 -
1 egg yolk
11 -
3 tablespoons Baileys Irish Cream
→ Ganache
12 -
¼ cup heavy cream
13 -
3 ounces of semi-sweet chocolate
→ Brownie Bottom
14 -
¾ cup of sugar
15 -
2 large eggs
16 -
6 ounces of butter, unsalted
17 -
7 ounces of semi-sweet chocolate
18 -
⅛ teaspoon salt
19 -
⅓ cup of all-purpose flour
20 -
½ teaspoon of baking powder
21 -
2 tablespoons of cocoa powder, unsweetened
# Instructions:
01 -
Turn the oven on at 350°F to warm it up. Grease the mini cheesecake pan molds to get them ready.
02 -
Heat butter and chocolate slowly over gentle heat until melted. Mix eggs with sugar separately. Combine the dry ingredients. Add the melted chocolate to the egg mix once it has cooled. Gradually fold in the dry mix.
03 -
Fill each cheesecake mold with 2 tablespoons of the brownie batter. Let it bake for 12 minutes or until a toothpick slides out clean. Reduce oven heat to 325°F and cool the molds before adding the next layer.
04 -
Blend cream cheese and sour cream until lump-free. Stir in vanilla, sugar, and salt. Crack in eggs and keep mixing. Mix instant espresso with water, then stir into the batter along with cinnamon and Baileys.
05 -
Add about 2 tablespoons of cheesecake filling on top of the brownie layer. Bake for another 12 minutes, then turn off the oven, leaving the door shut, for a 10-minute rest.
06 -
Let the cheesecakes cool on the counter completely. Then, pop them in the fridge to chill for at least 4 hours.
07 -
Warm the cream just before it boils. Pour it over the chopped chocolate and let it sit for 10 minutes. Stir till smooth.
08 -
Take the cheesecakes out of the molds. Spread about ½ teaspoon of ganache over the top, and sprinkle chocolate shavings if you'd like. Serve now or chill the ganache to set.
# Notes:
01 -
Refrigerate for up to 3 days
02 -
Must have a mini cheesecake pan with removable bottoms
03 -
Alcohol is included