Baileys Cheesecake
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
1 hr
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Additional Time
8 hrs
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Total Time
9 hrs 20 mins
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Servings
12
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Course
Cake
Baileys Cheesecake
Description
The Baileys Cheesecake starts with a crust of finely crushed Oreo cookies bound by melted butter, which is baked briefly to set its shape. The filling is a blend of softened cream cheese, sugar, eggs, and Baileys Irish cream, mixed until smooth and baked in a water bath to ensure a creamy, firm texture without cracks. This cheesecake combines the chocolate and cream flavors of Oreos with the subtle, sweet Irish cream liqueur. After baking, it is topped with a ganache made from semi-sweet chocolate chips, heavy cream, and additional Baileys, which firms up when the cheesecake is chilled. The ganache adds a thick, shiny layer with a bittersweet contrast to the creamy, lightly boozy filling.
Serving this cheesecake chilled allows the ganache layer to maintain its balance of texture and taste. It works well as a decadent dessert for gatherings or celebrations where a rich, boozy dessert is appreciated. Slices are best cut when fully chilled to hold their form.
The note that the ganache firms up during refrigeration suggests keeping the cheesecake chilled until serving. Wrapping the springform pan well and using a water bath during baking helps achieve a smooth, even texture without cracking.
Ingredients
For the Crust:
- 24 Oreo cookies crushed into crumbs, whole
- 5 tablespoons butter melted, unsalted
For the Cheesecake:
- 32 ounces cream cheese room temperature
- 1 cup granulated sugar
- 4 egg room temperature, large
- ⅓ cup Baileys Irish cream
For the Ganache:
- 6 ounces semi-sweet chocolate chips quality
- ½ cup heavy cream
- 3 tablespoons Baileys Irish cream
Instructions
- Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
- Mix together the crust ingredients and press into the bottom of your pan.
- Bake in preheated oven for 8 minutes and cool completely on a wire rack.
- Begin to boil a pot or kettle of water for the water bath.
- In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add Baileys Irish Cream and mix until smooth.
- Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, prepare the ganache.
For the Ganache
- In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
- Place chocolate chips in a heat safe bowl.
- Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
- Whisk the cream and chocolate until smooth and thoroughly combined.
- Stir in Baileys Irish Cream until incorporated allow the ganache to sit for an additional 5 minutes.
- Pour ganache over chilled cheesecake and spread into an even layer before cutting, or or spoon over each individual slice.
Notes
- Wrap the springform pan tightly with heavy-duty foil to prevent water leakage during the water bath baking.
- You can optionally place the foil-wrapped pan into an oven bag for extra protection from water.
- Allow the cheesecake to chill fully so the Baileys-infused ganache firms for a smooth finish.
User Reviews
Overall Rating
4.4
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