Baileys Irish Cream Cheesecake
2 pounds cream cheese
1 1/4 cup sugar
4 large eggs
1/4 cup cream
1/4 cup sour cream
1 cup Baileys Irish Cream
Preheat oven to 350F.
In a standing mixer cream the cream cheese until smooth. Add the sugar, continuously scraping the bowl well. Add the egg a little at a time, then the rest of the ingredients in order. Pour mixture into a greased 10” cake pan set into a water bath. Bake for about 1 hour or until set in the middle. Cool and refrigerate overnight. Take the cheesecake out of the refrigerator and place in standing mixer. Cream until smooth.
9 ounces egg whites
21 ounces sugar
1 1/2 pounds butter, room temperature
4 ounces shortening
4 ounces semi-sweet chocolate, melted
In a double boiler over medium heat cook the egg whites and sugar until it is hot and you can no longer feel the sugar crystals, about 10 minutes.
Place the mixture into a 5-quart mixer and whip on high until light, about 6 minutes. After the meringue has cooled, add the butter in tablespoons while mixing and then add the shortening.
Scrape down the bowl and add melted chocolate.
3 eggs, at room temperature
1 egg yolk
1/2 cup sugar
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons cocoa powder
2 tablespoons butter, melted
Preheat oven to 350 F.
Slice the cake into 3/4 inch pieces so that they can stand up on the plate.
Line a 12” x 16” sheet pan with parchment paper then butter and flour it.
1 cup water
1 cup sugar
Bailey’s Irish Cream to taste, about 1/4 cup
In a small sauce pot over high heat bring water and sugar to a boil. Cool and add Amaretto to taste.
Place the eggs, egg yolks, sugar and vanilla in a mixing bowl and warm the mixture over hot water. Place it on the mixer and whip it until it triples in volume. Very carefully fold in the flour, cocoa powder and then the melted butter.
Spread the mixture in the sheet pan. Place in preheated oven and bake for about 12 -15 minutes or until it is light brown and pulls from the sides of the pan. Turn cake out of pan. Allow to cool. Place wax paper in bottom of pan and place cake back into pan bottom side up. Set aside.
Spread cheesecake mixture on top of the cake. Roll the cake widthwise, removing the bottom sheet of wax paper as you go. Place rolled cake on a serving board or platter. Trim one end of the cake. With the trimmings, form a little stump on top of the log. With a spatula, spread most of the butter cream all over the log. Using a star-tipped pastry bag, pipe the remaining butter cream down the length of the roll to simulate bark.
Garnish with sugared cranberries and holly leaves. Be creative with your decoration.