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

March 25, 2014March 25, 2014 ~ bakingwithsibella.com ~ 20 Comments

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 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:

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.
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.
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

♥

Silky Chocolate Cheesecake with Raspberry Cookie Crust

February 7, 2014 ~ bakingwithsibella.com ~ 25 Comments

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 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:

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.
Heat the oven to 180 C (350 F).
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.
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.
Pour the mixture into the crust and bake at 180 C (350 F) for about 45 minutes.
Cool completely.
Decorate with whipped cream, fresh raspberries and chocolate shavings.

Chocolate Swirl Cheesecake topped with toasted hazelnuts

January 13, 2013January 13, 2013 ~ bakingwithsibella.com ~ 30 Comments

Another year! Another chance to live, laugh and do what I love! There are a lot of plans and resolutions in mind which I will put on paper one of these days. For a sweet beginning to the new year, here is a recipe for a scrumptious cheesecake requested by my son for his birthday. When I asked him what kind of cake he wanted to have, he said “Can a cheesecake be made with chocolate and hazelnuts?” Well, no doubt it can! 🙂

My basic cheesecake recipe comes from one of the numerous Dr. Oetker cookbooks. I have changed a thing or two over the years to suit my taste. This time I added chocolate and hazelnuts to it and I didn’t pre-bake the crust as recipe directs, since it always turns too dark and burnt tasting. I just poured the cheesecake batter right onto the unbaked crust and it turned out just right baked together. I also prefer quark cheese for the cheesecake since it is so much lighter than the common American cream cheese, but it was way too expensive, so I went for what is known in the US as Neufchâtel or Farmers’ cheese and has a lower fat content.

Chocolate swirl cheesecake topped with toasted hazelnuts

[print here]

Crust:

150 g (5.3 oz) flour
½ TSP baking powder
75 g (2.6 oz) sugar
1 pack of vanilla sugar (or 1 TSP vanilla extract)
a pinch of salt
1 egg
75 g (2.6 oz) butter (softened)
Flour for kneading

Filling:

750 g (26 oz) cream cheese (used Neufchâtel, but quark cheese is the best)
200 g (7 oz) sugar
3 TBSP freshly squeezed lemon juice
50 g (1.7 oz) corn starch
3 eggs (divided)
250 ml (1 cup+2 TBSP) heavy cream (whipped)
100 g (3.5 oz) semisweet chocolate
50 – 75 g (1.7 – 2.6 oz) toasted hazelnuts (coarsely chopped)

Also needed: 25 cm (10 inch) round cake spring pan

Preparation:

For the crust combine all dry ingredients, add 1 egg and butter and mix it at medium speed until well blended. Transfer the dough on a floured surface, knead it for a minute, wrap in plastic and leave in the fridge for about 30 minutes.
While the dough is resting prepare the filling. First divide eggs and beat egg whites until firm. Set aside. Next whip the heavy cream and set aside. Lightly toast hazelnuts and chop them coarsely.
Mix the cream cheese, sugar, egg yolks and lemon juice until smooth and creamy, add corn starch and mix for another minute.
Now add in whipped cream and fold in egg whites by hand. Melt the chocolate over the hot water bath. Take about 1/5 of the cream cheese mixture and place it a small mixing bowl. Pour melted chocolate inside and mix well.
Take the dough out of the fridge and divide into 3 equal parts. Roll 2/3 of the dough and place it onto a greased spring cake form. From the remaining 1/3 of the dough make a long rope and press it into the wall of the cake pan. Pour the filling into the unbaked crust, pour the chocolate mixture on the top and make swirls all around with a tooth pick. Top with toasted hazelnuts and bake at 175 C or 345 F for about 45-50 minutes. ***Since I made the cake at night, preparation photos were too dark, so I will not post them this time.

♥