Baileys Irish Cream and Coffee Cheesecake 焗愛爾蘭奶油咖啡芝士蛋糕

This is the first cake that I made after I came back to Hong Kong for my long vacation. In Hong Kong, I find that whipping cream is expensive compare to Canada. It costs around C$3 for a 200ml size. In Canada, C$3.xx I can buy 1 litre one. For cream cheese, it is about the same price.  In HK, my in-law's house doesn't have any black sesame powder, green tea powder or cocoa powder. I only have a hand mixer here with limited cake making ingredients. I need to buy new baking pan, a mixing bowl and rubber spatula to start off my baking. Also, the oven here in HK does not provide accurate temperature. I cannot make good baking cake like the angel cake or other delicate cake. Therefore, I decided to make cheesecake without any cream decoration. And cheesecake is OK with unstable temperature. The temperature does not affect the appearance of the cake.

 

Bailey’s Irish Cream and Coffee Cheesecake Ingredients: (10" cake)

( I use half the amount of ingredients to make a 7" square cake)

1½ cup graham cracker crumbs
6 Tbsp (or 86g). melted butter
¼ cup (or 4Tbsp) granulated sugar
4 8 oz. packages cream cheese
1 cup granulated sugar
1 tsp. vanilla
4 eggs
2 Tbsp. instant coffee dissolved in 2 Tbsp hot water
¼ – 1/2 c. Bailey’s Irish Cream

Bailey’s Irish Cream and Coffee Cheesecake Directions:

1. Preheat oven to 350F or 180C
2. Stir together 1½ c. graham cracker crumbs, 6 T. melted butter, and ¼ c. granulated sugar.
3. Press crumbs onto bottom of springform pan Put in refrigerator.
4. Beat 4 8 oz. packages cream cheese that have been softened to room temperature with 1 c. granulated sugar until smooth and creamy. Add 1 t. vanilla and beat in 4 eggs, one at a time.
5. Pour 1/3 of the cheesecake filling into a separate bowl. To 2/3 of the batter, add 2 T. instant coffee dissolved in 2 T. hot water. To the other 1/3 of the batter, add ¼ – 1/2 c. Bailey’s Irish Cream, depending on how strongly Irish Creamy you want it.
6. Pour the coffee filling into the crust. Pour the Irish Cream filling over the coffee filling very slowly.
7. Gently run a spoon or toothpick from the bottom of the filling to top without touching the crust to create a swirl.
8. Wrap bottom of springfrom pan with aluminum foil. Put springform pan on bigger pan filled with hot water half way of springform pan. Bake on water bath in preheated oven for 35-45 minutes, until center is barely set.
9. Remove from oven, run a knife around the edge to loosen it from the sides of the springform pan, and let cool completely in the pan.