Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It\u2019s out of this world flavorful! And it\u2019s the perfect St. Patrick\u2019s Day dessert!<\/p>\n
Note:<\/strong> Watch the timing. This is a long recipe. About 2 hours in oven and 6 in refrigerator. Not for same day service!<\/p>\n Comments:<\/strong> Has a great coffee, chocolate and Baileys flavor. The texture is a little softer than some cheesecakes, probably from the Baileys thinning it out some. The ganache layer is too thick. You could cut those in half.<\/p>\n \u00a0<\/p>\n For the chocolate cookie crust:<\/strong><\/p>\n For the baileys Irish cream cheesecake filling:<\/strong><\/p>\n For the baileys Irish cream chocolate ganache:<\/strong><\/p>\n Preheat oven to 350\u00b0F. Wrap the bottom and sides of a 9″ spring-form pan in heavy duty aluminum foil. Lightly spray a 9″ spring-form pan with non-stick spray<\/strong>.<\/p>\n In a large bowl combine the crushed cookie crumbs<\/strong> and melted butter,<\/strong> mix well to combine.<\/p>\n Press the mixture<\/strong> into the bottom – and slightly up the sides – of the prepared pan.<\/p>\n Bake the crust<\/strong> in preheated oven for 10 minutes. Remove the crust<\/strong> from the oven and set aside on a cooling rack until needed.<\/p>\n Reduce the oven temperature to 325\u00b0F.<\/p>\n For the baileys Irish cream cheesecake filling:<\/strong><\/p>\n In the body of a high-power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand-held mixer, beat the softened cream cheese<\/strong> and sour cream<\/strong> until completely smooth.<\/p>\n Add in the sugar<\/strong> and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs<\/strong> and yolks<\/strong> and beat until smooth. Turn mixer off and fold in the espresso powder.<\/strong><\/p>\n Finally, fold in the Baileys Irish Cream Liqueur,<\/strong> mixing just until it’s incorporated in the batter.<\/strong><\/p>\n Pour filling<\/strong> on top of the partially baked crust<\/strong> and use a spatula to smooth the top.<\/p>\n Place the cheesecake<\/strong> pan into a large, deep pan.<\/p>\n Bake:<\/strong><\/p>\n Place pan in the oven and then add an inch of hot water<\/strong> into the pan. This is your water bath.<\/strong><\/p>\n Bake cheesecake<\/strong> for 1 hour and 15 minutes. Then turn the oven off and let the cheesecake<\/strong> sit, undisturbed, for 40 minutes, inside the oven with the door shut. The cheesecake<\/strong> should be still slightly wiggly.<\/p>\n Remove cake<\/strong> from oven, run a knife very gently around the edge of the cake,<\/strong> and let it sit in the pan for 15 more minutes before removing. Cover the spring form pan loosely with plastic wrap and refrigerate for at least 6 hours.<\/p>\n For the baileys Irish cream chocolate ganache:<\/strong><\/p>\n Add chopped chocolate<\/strong> to a medium bowl and set aside.<\/p>\n In a small saucepan over medium heat, bring the cream<\/strong> to a rolling simmer. Pour the cream<\/strong> on top of the chocolate pieces<\/strong> and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate<\/strong> into the cream,<\/strong> whisking until smooth and glossy. Whisk in the Baileys Irish Cream.<\/strong><\/p>\n Set aside, at room temperature, until needed.<\/p>\n Pour ganache<\/strong> over cooled cheesecake.<\/strong> Set aside until ganache<\/strong> is set, about 1 hour.<\/p>\n To serve:<\/strong><\/p>\n Slice the cheesecake<\/strong> with a thin-bladed sharp knife, wiping the knife clean between each cut.<\/p>\n Store, loosely covered, in the refrigerator, for up to 5 days.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 9\u201d Cheesecake Baker By Nature Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It\u2019s out of this world flavorful! And it\u2019s the perfect St. Patrick\u2019s Day dessert! Note: Watch the timing. This is a long recipe. About 2 hours in oven and 6 in refrigerator. Not for same day service!…<\/p>\n\n
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For the chocolate cookie crust:<\/strong><\/p>\n