How do you improve on something like a Bailey’s Cheesecake? The answer is simple: take all of that gooey, Irish cream magic and put it inside a delicious, chocolate drench pastry coating. Bailey’s Cheesecake Doughnuts are the perfect fusion of two classic sweet treats.
It’s one of those culinary creations that, on paper, sounds like it shouldn’t work but, in practice, definitely does. And we have the great minds over at Will Cook For Smiles to thank. A dessert for the ages, this one takes time, care and plenty of preparation. But the results speak for themselves. Here’s how to go about making it for yourselves…
What you will need:
For the base:
- 8 original digestive biscuits, preferably refrigerated.
- 5 cups oil for frying
For the filling:
- 8 oz cream cheese
- 2 tbsp sour cream
- 1/4 cup Bailey’s
- 1/4 cup sugar
For the topping:
- 4 oz milk chocolate
- 5 tbsp Bailey’s Irish Cream (hot)
How to make it:
Preheat oil in a fryer, dutch oven, or a medium sauce pot to 340-350°F. (If using a pot on a stove top, I recommend a medium setting.)
Open the can of refrigerated biscuits and carefully take them apart. Let biscuits rest on the board for a few minutes, while the oil is warming up.
Fry biscuits, 2-3 at a time, until golden brown. Flip to the other side and fry until that side is golden brown as well.
Place some paper towels on a wire rack. Take out cooked doughnuts and place them on the wire rack to cool.
Beat cream cheese, sugar, sour cream and Bailey’s Irish Cream in a bowl for 2-3 minutes. Transfer cheesecake mixture into a piping bag fitted with a pastry filling tip. Set aside.
Once doughnuts are cool for a couple of minutes, fill each doughnut with some cheesecake mixture from the piping bag.
Chop milk chocolate and place it in a small mixing bowl.
Bring Bailey’s to simmer, be careful not to let it actually boil. Pour hot cream over the chopped milk chocolate and stir with a whisk until melted and smooth.
You can dip each doughnut into the chocolate ganache or spoon ganache over each doughnut.