Comments on: Bailey’s Chocolate-Chip Cheesecake http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/ Globally-inspired, seasonal recipes Thu, 04 Mar 2021 20:08:41 +0000 hourly 1 https://wordpress.org/?v=5.6.2 By: katieatthekitchendoor http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-126767 Thu, 04 Mar 2021 20:08:41 +0000 http://katieatthekitchendoor.com/?p=3313#comment-126767 In reply to Tracy.

Yay, so glad you enjoy it. It’s one of my favorites, too.

]]> By: Tracy http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-124220 Thu, 26 Nov 2020 02:38:28 +0000 http://katieatthekitchendoor.com/?p=3313#comment-124220 I’ve made this five times now it’s absolutely amazing .. add a tablespoon of cornstarch to the batter prior to cooking to avoid surface cracking and use a water bath .. it’s amazing every single time !!

]]> By: Bev Hamm http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-112184 Sat, 17 Aug 2019 19:07:09 +0000 http://katieatthekitchendoor.com/?p=3313#comment-112184 In reply to Diana.

Hi Diana : Years ago I would take a dish towel, put it under the tap until it was wet..I then squeezed the water out, put the towel over the cake pan with clothes pins, put it in the oven to bake…it came out level
And nice even light colour ..after baked remove and let cake rest without the cover.. I know this is an old idea from years ago…but it worked…

]]> By: Keisha http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-111784 Thu, 08 Aug 2019 10:34:31 +0000 http://katieatthekitchendoor.com/?p=3313#comment-111784 This cake is not baked in a water bath, is that the reason it stays in the oven much longer?

]]> By: Ashley http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-93583 Wed, 21 Nov 2018 04:33:07 +0000 http://katieatthekitchendoor.com/?p=3313#comment-93583 Looks amazing! Thank you for the recipe, I’m excited to try it! Question: is there a reason you don’t do a water bath?

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-89139 Sun, 21 Oct 2018 09:21:50 +0000 http://katieatthekitchendoor.com/?p=3313#comment-89139 In reply to Kelly Green.

Yes, this recipe fills a 9-inch springform pan to the top. I don’t think it’s quite five-inches high, but it is a tall cake.

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-89138 Sun, 21 Oct 2018 09:20:45 +0000 http://katieatthekitchendoor.com/?p=3313#comment-89138 In reply to Devon.

Regular granulated sugar

]]> By: Kelly Green http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-88102 Sun, 14 Oct 2018 10:15:18 +0000 http://katieatthekitchendoor.com/?p=3313#comment-88102 Will this recipe produce the height as in pic? Looks to be 5 inches ty

]]> By: Devon http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-84596 Thu, 20 Sep 2018 16:29:44 +0000 http://katieatthekitchendoor.com/?p=3313#comment-84596 What sort of sugar? Caster, granulated or icing?

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-59004 Wed, 03 Jan 2018 12:40:23 +0000 http://katieatthekitchendoor.com/?p=3313#comment-59004 In reply to Laura.

I’m not sure. Bailey’s is much creamier than both Amaretto and Kahlua, and since it is a significant amount of Bailey’s, I’m sure it impacts the texture of the cake in addition to the flavor. Let me know how it goes if you try it!

]]> By: Laura http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-58984 Tue, 02 Jan 2018 19:09:36 +0000 http://katieatthekitchendoor.com/?p=3313#comment-58984 Can I use Kahlua or Amaretto onsyead of Bailey’s?

]]> By: katieatthekitchendoor http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-47421 Fri, 24 Feb 2017 01:19:22 +0000 http://katieatthekitchendoor.com/?p=3313#comment-47421 In reply to Diana.

Hi Diana! I’m so glad you like it – it’s one of my absolute favorites. Interesting, I’ve never had it get really brown. You could experiment with reducing the baking time? Anyways, happy that it’s always delicious!!

]]> By: Diana http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-47416 Thu, 23 Feb 2017 23:25:12 +0000 http://katieatthekitchendoor.com/?p=3313#comment-47416 I have made this several times now and it is amazing and everyone’s favorite. However, the top of the cake always gets brown, not nice and light like in this post. Am I doing something wrong? The temperature is the correct one, I put it on the lower level of the oven. Only difference is I don’t put chocolate chips but I cut a chocolate bar and fold that in the mixture. But that should not be the reason. Anyways, great recipe! :)

]]> By: Adriana http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-28099 Thu, 11 Dec 2014 21:56:56 +0000 http://katieatthekitchendoor.com/?p=3313#comment-28099 Cheesecake slices can be successfully frozen. Just be sure to let it thaw in the wrapping.

]]> By: matilda http://katieatthekitchendoor.com/2012/12/17/baileys-chocolate-chip-cheesecake/#comment-20949 Fri, 25 Jul 2014 01:11:30 +0000 http://katieatthekitchendoor.com/?p=3313#comment-20949 That cake looks beautiful. Do I have to put liquor in it and can I make it chocolate.

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