Bailey’s Chocolate Cheesecake Bars -aka- {Friendship Bars}

Hello Friends,

It’s been a while… I promise I didn’t forget about you! 🙂 I find it (just a bit hard) to be a baker and try to be on a weight-loss plan. Finally, I think I am figuring out how to have these two coexist, so I am back to doing what I love!

Idea for these chocolaty bars came at a moment which I like to refer to as “baking inspiration”. This recipe is my own creation and I dedicate it to all my good friends spread all over the world. Some of you I have known since childhood days, some of you are brand new friends, with some of you I have reconnected again and some of you I’ve met in this virtual world. All of you have brought a part of you and your world to share and I feel great deal richer and happier because of it. Here is to FRIENDSHIP!

Bailey's Chocolate Cheesecake Bars

 

Bailey’s Chocolate Cheesecake Bars aka {Friendship Bars}

[Printable recipe]

For the crust:

  •          12 TBSP (170 g) butter (softened)
  •          1/2 cup (100 g) sugar
  •          1 pack vanilla sugar (or 1 tsp vanilla extract)
  •          2 egg yolks
  •          About  1/4 cup (50 ml) Bailey’s Irish Cream   ***Exact conversion: {50 ml = 0.21 cup}
  •          2 ½ cups (320 g) all-purpose flour
  •          1/4 tsp salt

 For the filling:

  •          4 of 8 oz packs (900 g) cream cheese
  •          1 cup (200 g) sugar
  •          2 pack vanilla sugar (or 2 tsp vanilla extract)
  •          3 TBSP dark cocoa
  •          4 oz (113 g) semi-sweet chocolate (melted)
  •          1/2 cup (100 ml) heavy cream
  •          About ½ cup (100 ml) Bailey’s Irish Cream ***Exact conversion: {100 ml = 0.42 cup}
  •          4 eggs (lightly beaten)

For the topping:

  •          4 oz (113 g) semi-sweet chocolate (refrigerated and cut into chunks)
  •          3.5 oz (100 g) hazelnuts (coarsely chopped)

Also needed:

  •          13 X 8 inch (33 X 20 cm) baking pan (or larger)
  •          Parchment paper

Preparation:

 

  1. Beat butter, sugar and vanilla until creamy. Beat in Bailey’s, egg yolks, flour and salt. Press mixture into the bottom of a 13X8 inch (33X20 cm) baking pan, previously lined with parchment paper. If you desire thinner bars you may want to use a larger pan, but it needs to be at least 2 inches deep. My bars have turned out pretty thick because I’ve used 13X8 inch pan.
  2. For the filling beat cream cheese, sugar, vanilla and cocoa until smooth. Add melted chocolate, cream, Bailey’s and lightly beaten eggs. Pour the mixture over the crust.
  3. For the decoration cut chocolate into chunks and coarsely chop hazelnuts, sprinkle all over the top. Bake at 350 F (180 C) for about 40 minutes. Turn off the oven and let it set another 10 minutes inside. Cool completely, cut into bars and serve.

Bailey’s Chocolate Cheesecake Bars Baileys Chocolate Cheesecake Bars 1

 

Bailey's Chocolate Cheesecake Bars 2

 

Bailey's Chocolate Cheesecake Bars

 

Bailey's Chocolate Cheesecake Bars

 

Bailey's Chocolate Cheesecake Bars

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Silky Chocolate Cheesecake with Raspberry Cookie Crust

We celebrated our son’s Birthday in January, and being a cheese cake lover, he asked for a chocolate cheese cake with raspberries. I really liked the challenge and it was a perfect timing to try a new cheese cake recipe I had for a while. The recipe sounded different from the way I used to make cheesecakes, but it really was a great success. The texture of this cake is so creamy and silky, unlike any other cheesecake I had before – a true chocolate lover’s dream. Instead of graham crackers for the crust I used Milano Raspberry Cookies and then decorated the cake with fresh raspberries.

Silky Chocolate Cheese Cake with Raspberry Crust

Silky Chocolate Cheesecake with Raspberry Cookie Crust

{Printable Recipe}

Crust:

  • 250 g (9 oz) Milano Raspberry Cookies (crushed)
  • 113 g (1 stick) butter (melted)

Cheesecake:

  • 500 g (1 lb) cream cheese
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 TBSP unsweetened cocoa (sifted)
  • 100 g (1/2 cup) sugar
  • 225 g (8 oz) semi-sweet chocolate (melted)
  • 300 g (1 ½ cup) sour cream
  • 45 g ( 3 TBSP) butter (melted)

Also needed:

  • 22 cm (9 inch) spring-form cake pan
  • Parchment paper (same size as the pan)

Preparation:

  1. Cover the cake pan with parchment paper. Crush the cookies to resemble small crumbs. Melt the butter and add into cookies. Mix thoroughly and press into the pan bottom and onto the sides (about 1 inch or 2.5 cm high). Place it in the fridge for about 30 minutes.
  2. Heat the oven to 180 C (350 F).
  3. While the crust is resting in the fridge, prepare the cheesecake mixture. First, beat the cream cheese until airy and fluffy, then add sugar, eggs, vanilla, cocoa until well incorporated.
  4. Melt the chocolate over a hot water pan. Turn the mixing speed to low and then add chocolate, sour cream and melted butter into the cheese cream mixture.  Mixture will look really shiny and smooth.
  5. Pour the mixture into the crust and bake at 180 C (350 F) for about 45 minutes.
  6. Cool completely.
  7. Decorate with whipped cream, fresh raspberries and chocolate shavings.

Silky Chocolate Cheesecake with Raspberry Cookie Crust

Silky Chocolate Cheesecake with Raspberry Cookie Crust

Silky Chocolate Cheesecake with Raspberry Cookie Crust