Bailey’s Irish Cream Cheesecake

RECIPE :

Bailey’s Irish Cream Cheesecake is a dessert that combines Irish heritage with the indulgent pleasure of cheesecake. Whether you’re celebrating a special occasion or simply want to savor a delightful dessert, this recipe is a wonderful addition to your repertoire.

Bailey’s Irish Cream Cheesecake

“Indulge in the rich and decadent flavors of Bailey’s Irish Cream Cheesecake.”

INGREDIENTS:

For the crust:

• 2 cups Oreo cookie crumbs (use whole cookies with filling)
• 5 tablespoons unsalted butter, melted

For cheesecake filling:

• 3 (8 oz) packages cream cheese-softened
• 1 1/3 cups sugar
• 1/4 cup cornstarch
• 3 eggs
• 1 1/2 tsp. vanilla extract
• 1/2 cup Baileys Irish cream

For Chocolate ganache:

• 1 1/4 cup heavy cream
• 12 oz. semi-sweet baking chocolate-chopped

INSTRUCTIONS:

Step 1: Prepare the Crust

1. Preheat your oven to 350 degrees Fahrenheit.
2. Mix together Oreo crumbs and melted butter until well combined.
3. Press the mixture into a 9” springform pan.
4. Bake the crust for 8-10 minutes, then set it aside to cool.

Step 2: Secure the Pan and Prepare the Cheesecake

1. Once the crust has cooled, wrap the springform pan with two layers of aluminum foil. Make sure the foil extends up the sides of the pan and is tightly secured to prevent water from entering during the baking process.

Step 3: Prepare the Cheesecake Filling

1. Using an electric mixer, blend cream cheese and sugar on medium speed until the mixture is smooth.
2. Add cornstarch and continue mixing until fully incorporated.
3. Reduce the speed to low and add eggs one at a time.
4. Mix in vanilla extract and Baileys Irish Cream.
5. Pour the cheesecake batter into the prepared pan.

Step 4: Water Bath and Baking

1. Place the wrapped pan in a larger roasting pan.
2. Fill the roasting pan about a quarter of the way with hot water.
3. Bake the cheesecake at 350 degrees for 55-65 minutes, rotating it once halfway through. You’ll know it’s done when the cheesecake is set around the edges but slightly loose in the center.

Step 5: Cooling and Ganache

1. Remove the springform pan from the water bath and set it on a cooling rack to cool.
2. Once it’s cooled, remove the aluminum foil and refrigerate for at least 5 hours or overnight.
3. After the cheesecake is completely cooled, run a thin knife around the edge and remove the springform pan ring.

Step 6: Prepare Ganache

1. Melt chopped chocolate over a double boiler until it’s completely smooth and free of lumps.
2. Stir in heavy whipping cream (from the fridge). The ganache should be thick and creamy, suitable for spreading on top of the cake and on the sides without dripping.
3. Use about 2/3 of the ganache to cover the cake and then place the cake in the freezer for 5-10 minutes to harden the ganache.
4. Remove the cake from the freezer and reheat the remaining ganache until it’s smooth but not too thin.
5. Pour the ganache over the cake to create a smooth and shiny surface.

Step 7: Final Touches

1. Allow the ganache to cool at room temperature, then store the cake in the fridge.
2. Enjoy your Bailey’s Irish Cream Cheesecake with Oreo crust and ganache once it’s set and chilled!