Baileys Chocolate Chip Cheesecake

This rich and creamy cheesecake is delightful with the addition of Baileys Irish Cream. Bring thing to a potluck or dinner party and everyone will go wild.

Cooking Time: 1 hr 20 min

Ingredients

• 2 cups graham cracker crumbs
• ¹/4 cup sugar
• 6 tablespoons (3/4 stick) butter, melted
• 2 ¹/4 pounds cream cheese, room temperature
• 1 ²/3 cups sugar
• 5 eggs, room temperature
• 1 cup Baileys Irish Cream
• 1 tablespoon vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup chilled whipping cream
• 2 tablespoons sugar
• 1 teaspoon instant coffee powder
• Chocolate curls

Instructions

1. Preheat oven to 325 degrees F. Coat 9" diameter springform pan with nonstick vegetable oil spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1" up sides of pan. Bake until light brown, about 7 minutes.
   
2. Maintain oven temperature at 325 degrees F. Using electric mixer, beat cream cheese until smooth. Gradually mix in sugar. Beat eggs in one at a time. Blend in Baileys and vanilla. Sprinkle half of chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips.
   
3. Bake cake until puffed, springy in center and golden brown, about 1 hour 20 minutes. Cool cake completely.
   
4. Beat cream, sugar, and coffee powder until peaks form. Spread mixture over cooled cake. Garnish cake with chocolate curls.

Irish Cream Chocolate Fondue

What's better than a fondue pot filled with warm chocolate and Irish cream? Probably nothing. This may not be an authentic Irish recipe, but it's perfect for a St. Patrick's Day dinner party.

Ingredients

• 9 ounces semisweet Baker's chocolate
• ¹/4 cup heavy cream
• ¹/4 cup Bailey's Irish cream

Instructions

1. Combine all the ingredients in a saucepan or small chafing dish.
   
2. Stir over low heat until the chocolate is melted and smooth. Serve in a chafing dish over low heat.

Chocolate Flan Cake

Ingredients
Cake:
1 - 18oz Box Chocolate Devils Food Cake Mix
1 1/2 Cups Water (for cake mix)
1/2 Cup Oil (for cake mix)
3 Eggs (for cake mix)
Topping:
1 - 13 Oz can Mexican Cajeta Caramel
Flan:
1 - 14oz can La Lechera (sweetened condensed milk)
1 - 12oz can Evaporated Milk
1/2 Cup fresh milk (ex: whole milk)
1 - 8oz package cream cheese, room temperature
1-1/2 Teaspoons Mexican Vanilla
5 Eggs
Directions
Heat oven to 350 degrees. Spray a large bundt pan (that can hold up to 15 cups) with non-stick cooking spray.
Place cajeta in microwave safe dish and heat until smooth. Pour into prepared pan.
Prepare cake mix as stated on box. Pour into pan on top of cajeta.
Place all ingredients for flan (la lechera, evaporated milk, fresh milk, cream cheese, vanilla and eggs) into a blender and blend until smooth.
Pour flan mixture SLOWLY over cake batter.
Cover pan tightly with aluminum foil. Make sure it's very tight.
Place bundt pan into a large pan and fill with hot water about 2 inches up side.
Place into oven. Bake for 2 hours.
After 2 hours remove cake from pan and cool for 15 minutes. After 15 minutes remove the tin foil.
Invert cake onto a large plate with rim.
The cajeta will drip down the sides of the cake.
Cool completely and refridgerate.

BADAM KA HALWA

Ingredients:

2 cups Badam
2 1/2 cups Sugar
2 drops Kesar Colour
1 cup Ghee
1 cup Milk

How to make badam halwa:

• Leave the almonds in hot water for 1 hour.
• Remove the outer skin and grind to a paste with the milk.
• Make sugar syrup and boil till it reaches a one string consistency.
• Add the badam paste and cook till it thickens.
• Add the kesar colour.
• Add ghee little by little stirring continuously on low heat.