"J.J." > wrote in message
...
> Our pal "Vox Humana" > wrote:
>
> <snip>
>
> > I have used up to one cup of Bailey's in my basic cheesecake recipe
along
> > with a about the same amount of mini chocolate morsels.
>
> Hmmm, interesting.
>
> > You might also
> > consider just swirling in some hot fudge ice-cream topping. If the
topping
> > is too thick to pour, just warm it a bit in the microwave and then pour
it
> > over the batter (in the pan) in a spiral.
>
> Now *that* sounds yummy! I've only tried to make a chocolate cheese
> cake once, by adding cocoa powder to the batter. I didn't care for it,
> but your idea is a keeper... :-)
>

I should have noted that my recipe calls for 3/4 cup of heavy cream. When I
use the Bailey's, I am replacing that cream with the Bailey's and adding an
extra 1/4 cup. The idea about using the hot fudge topping came from Junior's
cookbook. I made a cheesecake yesterday for a birthday using that recipe
and I think it is the best balance between dense and creamy that I have
made. The cake never cracks or sinks, which is also a plus.