Baileys Cheesecake
Indulge in the flavors of summer with this luscious Baileys Cheesecake recipe. Featuring a delectable cookie crust, creamy cheesecake filling infused with Irish cream liqueur, and a rich Baileys ganache topping, this dessert is a showstopper for any occasion. The combination of chocolate, espresso, and velvety cream cheese creates a delightful symphony of flavors. Serve chilled and garnish with sweetened whipped cream for an extra touch of luxury. This Baileys Cheesecake is the perfect treat to cool down and enjoy during the warm summer months.
Equipment
- 9-inch springform pan
- Food processor (for crushing cookies)
- mixing bowls
- electric mixer
- Spatula or spoon for mixing
- small saucepan
- Whisk
- Wire rack (for cooling)
- Knife (for loosening the cheesecake from the pan)
- refrigerator
Ingredients
Cookie Crust:
- Cooking spray
- 20 java chip flavored creme chocolate sandwich cookies (such as Oreo)
- 2 tbsp butter, melted
Cheesecake Filling:
- 3 (8 ounce) Packages cream cheese, at room temperature
- 3/4 cup Sour cream, at room temperature
- 3/4 cup Granulated sugar
- 1 tbsp Instant espresso powder
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 3 Large eggs, at room temperature
- 1/2 cup Irish cream liqueur (such as Baileys)
Baileys Ganache:
- 1/4 cup Heavy cream
- 1/4 cup Irish cream liqueur (such as Baileys)
- 1 tsp Instant espresso powder
- 1 cup Milk chocolate chips
For serving:
- Sweetened whipped cream
Note: Ensure that all ingredients are at room temperature before starting, as this will help achieve a smooth and creamy texture.
Video
Notes
1. Preheat the oven and prepare the pan: Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray. This will help prevent the cheesecake from sticking.
2. Make the cookie crust: Place the java chip flavored creme chocolate sandwich cookies in a food processor and pulse until they turn into fine crumbs. In a bowl, combine the cookie crumbs with melted butter and mix until the crumbs are evenly coated. Press the mixture into the bottom of the prepared pan, creating an even layer. Set aside.
3. Prepare the cheesecake filling: In a large mixing bowl, combine the cream cheese, sour cream, granulated sugar, instant espresso powder, vanilla extract, and salt. Use an electric mixer on medium speed to beat the mixture until smooth and well combined. Add the eggs one at a time, beating well after each addition. Finally, pour in the Irish cream liqueur (Baileys) and mix until everything is incorporated.
4. Pour and bake: Pour the cheesecake filling onto the prepared cookie crust in the springform pan. Smooth the top with a spatula or the back of a spoon. Place the pan in the preheated oven and bake for approximately 55-60 minutes, or until the edges are set and the center is slightly jiggly.
5. Cool and refrigerate: Once baked, remove the cheesecake from the oven and allow it to cool in the pan on a wire rack for about 10 minutes. Then, carefully run a knife around the edge of the pan to loosen the cheesecake. Let it cool completely in the pan, and then refrigerate for at least 4 hours or overnight to set.
6. Make the Baileys ganache: In a small saucepan, heat the heavy cream, Irish cream liqueur (Baileys), and instant espresso powder over medium heat until it just begins to simmer. Remove from heat and add the milk chocolate chips. Let the mixture sit for 2 minutes, then whisk until smooth and creamy.
7. Add the ganache topping: Pour the Baileys ganache
Nutrition
Calories: 848kcal
