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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Bailey’s Irish Cream Cheesecake

Cheesecakes, Vera's Recipes

Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, topped with thick layer of chocolate ganache and Oreo crust, will be great St. Patrick’s Day dessert.

Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, will be great St. Patrick’s Day dessert.

OK, to be honest, I’m not a great fan of desserts with the taste of liquor and alcohol until I tried this great Bailey’s Irish Cream cheesecake which made me change my opinion.

Cheesecake was always my first choice when dessert for any occasion comes into consideration. If it was a cake or a mini version – cheesecake cupcakes, bake or no bake recipes, it is always my favorite. There is no cheesecake that I haven’t made multiple times: chocolate, Nutella, strawberry, pumpkin, peanut butter… but I always avoided Irish Cream.

Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, will be great St. Patrick’s Day dessert.

Since we are nearing St Patrick’s day, it was time to try this new recipe and I didn’t regret it. A cake of perfect taste, creamy, with a crust of my favorite minced Oreo biscuits, and on the top, it is covered with a thick lair of chocolate ganache. I’m sure I will make it many more times.

As I said, cheesecake is a thing I make very often and after all that experience, I managed to make a beginner’s error. You won’t believe what happened to me. As you know, if you want the cake to be baked uniformly and not crack on the surface, the best thing to use is water bath. Although I skip that step very often, and bake the cake only in a spring form pan, now I wanted to do everything by protocol. I wrapped the pan in aluminum foil, prepared another, bigger pan with water and put the cake in the oven. When the time needed for baking elapsed, Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, will be great St. Patrick’s Day dessert.I got it out of the water and put it on the wire to cool down, but then came the unwanted surprise. Water started dripping out of the cake. I thought: Oh, noooo, my cake is ruined! But I came to terms with it and tried to save what could be saved. I put it back in the oven (this time without water bath) and then left it at a very low temperature to cool down during the night. I couldn’t wait till tomorrow to see what happened. And thank God, it wasn’t all that bad. The cake was not completely ruined, you couldn’t even guess what it had to go through 🙂

Even after all this, the cake was so delicious… I wonder how delicious it would have been if everything had gone to plan 🙂

Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, will be great St. Patrick’s Day dessert.





Bailey’s Irish Cream Cheesecake

30 min

65 min

1 hr, 35

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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

  • Preheat oven to 350 degrees.
  • Mix together Oreo crumbs and melted butter, press the mixture into 9” springform pan and bake for 8-10 minutes, set aside to cool.
  • Once the crust is cooled, wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process!!!!
  • With electric mixer, mix cream cheese and sugar on medium speed until smooth.
  • Add cornstarch and continue to mix until fully incorporated, decrease the speed to low and add eggs one at a time, then add vanilla extract and Baileys.
  • Pour batter into prepared pan and place in a roasting pan, fill roasting pan about a quarter of the way with hot water and bake at 350 degrees for 55-65 minutes, rotating once halfway through (until the cheesecake is set around the edges and slightly loose in the center)
  • Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate (at least 5 hour or overnight). When it’s completely cooled run a thin knife around the edge and take of the ring of springform pan..
  • Over double boiler melt chopped chocolate until completely smooth and has no lumps, then stir in heavy whipping cream(from the fridge). It should be very thick and creamy so you could spread it on top the cake but also on sides without dripping. Use just 2/3 of the ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake from the freezer and reheat the rest of the ganache but this time it should be smooth (but not too thin) so you can pour it over the cake to make the smooth and shiny surface.
  • To keep the shine of the ganache let it cool at room temperature then store the cake in the fridge.
Recipe Type: Dessert

 

61 thoughts on “Bailey’s Irish Cream Cheesecake

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  1. To prevent water damage I use those baking bags…the ones for turkeys..you know they come in sizes… instead of foil. Just place the cake pan in the bag, roll the excess down to make a cuff,…( haven’t tried sealing it, hmm…another try later…),put the whole thing in a water bath and voila! No leaks!

    1. Hi Amy, you can keep it in the fridge for a week, or for longer storage set it in the freezer before adding the ganache .

  2. Another tip I have for the water bath method, is to put the cheese cake pan (example 9″) into a slightly bigger cake pan (10″) then put that pan into a 12″ and fill the 12″ with water. No wasted foil that might leak in water! I do this at my internship and on this cheesecake last night and it works perfectly.

    1. 24 ounces of Cream Cheese = 680 grams

      680 grams = 2 full 250gms of Philly Cream Cheese blocks = 500 gms and then 3/4 of another block.
      So you buy 3 blocks of Philly Cream Cheese and use 2 & 3/4 blocks.

    1. Hi Jeam, it’s not enough, you should put the pan in the water or the crust might be overbaked as well as the edge of the cake.

  3. Raspberry liquor is another great one to try. Great with a white choc swirl with the last layer of chic. Need two double boilers but worth the work

  4. Is it 3 8oz packages of cream cheese or 8oz cream cheese ? I don’t know the regular US sizes and this is confusing me…

  5. Another way to get a professional neat clean slice is to use a piece of cotton (or dental floss, not the minted one though!!)

  6. I made in a 9×9 glass dish and put a large cake pan with some water next to it in the oven. Not sure what putting it in a roaster with water is suppose to do, but I didn’t have a water problem. My ganache did not turn out very thick?

  7. When i make ganache for other recipes i usually finely chop the chocolate and put it in a heatproof bowl, heat the heavy cream to a simmer, than pour it over chocolate. Let it sit for a minute, then stir with a rubber spatula, working from middle out, until it is smooth. Will that method not work with this recipe?

  8. I keep a roll of 18″-wide foil just for baking cheesecakes. It’s wide enough to wrap up the sides of the pan without needing to be doubled. Also, you don’t need very much water in the roasting pan — maybe 3/4″ to 1″; it just doesn’t evaporate that fast, especially if you leave the oven door closed until you absolutely have to test the cheesecake.

    Having put my two-cents’ worth in, I’m looking forward to trying this recipe.

  9. Thanks für this awesome Cake!

    I didn’t look at the whole recipe until I was actually making it.
    When I read the instructions I panicked and was certain it would
    End in a complete Disaster.
    The baking turned into a mathproblem, as I had to convert
    From ounzes and Cups into gramms and liters,
    plus having to add an extra 1/3 because my dish was bigger,
    But it turned out real well!!!
    It was a great success all around!

    And I totally skipped the water Bath!

  10. The cheesecake was very smooth and creamy but I couldn’t get much of the Bailey’s flavor. Will see about adding more next time. The ganache, however, was a giant pain. I have made ganache several times before and this was the first with a start of melting chocolate. When adding cold cream to melted chocolate it just hardens the chocolate all over again. Seems a bit redundant to have to melt the chocolate for a second time. Additionally, I added Bailey’s to the ganache to enhance the Bailey’s flavor. But overall a decent recipe.

    1. I couldn’t agree with you more about the ganache, I always heat the cream first. I just left a post about switching out the cream for Baileys (before I read yours). I would use all Baileys, might be too much but…How much did you use?

  11. First of all, despite the name, I am female. Secondly, what do you think about switching out the heavy cream (in the ganache) or at least part of it , with Baileys?
    I’m pretty sure it would be spectacular, and I’m probably going to try it anyway but I would love to get your opinion since it is your recipe. 🙂

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