The Pioneer Woman Tasty Kitchen
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Bailey’s Infused Vanilla Chocolate Cheesecake with Raspberry Compote

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Level: Intermediate

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Description

This moist and dense cheesecake is perfect for pretty much any occasion and not too hard either!

Ingredients

  • FOR THE CRUST:
  • 10 whole Sheets Of Graham Crackers (4 Squares Per Sheet)
  • 5 ounces, fluid Melted Butter
  • ¼ cups Sugar
  • FOR THE FILLING:
  • 24 ounces, weight Philadelphia Cream Cheese
  • 3  Eggs
  • ¼ cups All-purpose Flour
  • 1 cup Sour Cream
  • 1-½ cup Sugar
  • 2 teaspoons Bailey's Irish Cream
  • 1 teaspoon Vanilla Extract
  • 2 pinches Lemon Zest
  • ½ teaspoons Salt
  • FOR THE COMPOTE:
  • ½ cups Sugar
  • ¾ cups Fresh Raspberries
  • 1 Tablespoon Raspberry Preserve
  • 1 Tablespoon Red Moscato Or Merlot
  • ¼ teaspoons Corn Flour

Preparation

Preheat oven to 350 F.

For the crust:
1. In a food processor pulse the graham crackers, butter and a 1/4 cup of sugar.
2. Blitz until the consistency is of wet sand.
3. Empty the crumbs into a 9 or 10 inch springform pan and compact it down until it evenly coats the pan. The crust should only coat the bottom of the pan and not rise up the side. This allows for a separation of layers in the cheesecake and a much better presentation.
4. Put in oven to bake for 20 minutes.
5. When done remove it from the oven and let it cool separately.

For the filling:
1. In the bowl of a stand mixer, add the following ingredients: cream cheese, eggs, flour, sour cream, sugar, Irish cream, vanilla extract, lemon zest and salt.
2. Mix for about a minute or so or until the mixture is rich and creamy. (Careful not to mix too much as that will incorporate air into the batter and cause cracks).
3. Once mixed, empty the mixture into the crust and smooth out the top of the cake.
4. Put the pan into the oven for about 1 hour and 20 minutes to cook. (Tip: Toward the last 10 minutes of the cooking period, keep the oven door open and let it cook naturally in the oven).
5. Remove the pan from the oven and set it on a rack to cool for 30 minutes and then put it in the fridge for about 3-4 hours to set completely.

For the compote:
1. Heat a saute pan over medium heat and add 1/2 cup sugar in it and allow it to melt until it’s clear. If it starts to burn, take it off the heat and stir.
2. Add 3/4 cups of fresh raspberries, a tablespoon of raspberry preserves and a tablespoon of a deep red wine. A Merlot or red Moscato is preferred.
3. Cook until the wine has evaporated and the raspberries are crushed down to a smooth consistency. Add corn flour to the mix and take it off the heat when it reaches your desired consistency. If you want to run it through a strainer to get the seeds out, you can; but I like the seeds in my compote.
(If the compote gets too think, simply add more preserve and wine and cook again)

To serve:
Make a pool of the compote on a dessert dish and serve a slice of the cake on top. Enjoy!

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