This Baileys Cheesecake is outrageous! It has a yummy brownie base at the bottom that you prebake at 350. Then, remember to lower the oven to 300° for the cheesecake magic to happen. You can create a water bath for your cheesecake by wrapping it in foil along the sides/bottom and placing in a larger roasting pan. Then, you pour in hot water. Even easier is the cheesecake moat! I use this genius creation all! the! time! You can check it out here on Amazon. You can learn more about how I use the moat here. Another tip I can offer is for the whipped cream. When I whipped the baileys and cream together I was never able to get peaks. Could just be me but I would say whip the cream first and then add baileys after it peaks. I tried that for my second attempt and it was perfect! This is a fabulous dessert to serve for St. Patrick’s Day, too!
- 10 T. salted butter melted
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- ¾ cup flour
- ¼ c. plus 2 T. unsweetened cocoa
- ¼ tsp baking powder
- ¼ tsp salt
- 24 ounces soft cream cheese
- 1 cup sugar
- 3 T. flour
- ¾ cup sour cream
- ½ cup Baileys Irish Cream
- ½ tsp vanilla
- 3 large eggs
- 8 oz semi sweet chocolate chips
- ¼ c. plus 1 T. Baileys Irish Cream
- ¼ c. plus 1 T. heavy cream
- ½ cup cold heavy cream
- 2 T. Baileys
- ¼ c. plus 2 T. powdered sugar
- Preheat oven to 350°F
- Line 9 inch springform with parchment and butter the sides. (I am convinced buttering the sides prevented cracking!).
- Mix butter, sugar and vanilla extract in a bowl.
- Add eggs.
- Add flour, cocoa, baking powder and salt.
- Pour in pan and bake 20 mins.
- Lower oven temp at this point to 300°
- Beat the cream cheese, sugar and flour smooth on low speed.
- Add sour cream.
- Add Baileys and vanilla
- Add one egg at a time.
- When smooth, pour over the brownie.
- Create a water bath or use the moat!
- Bake 75 minutes.
- Shut oven heat off and leave door shut for 30 mins to cool down cheesecake slowly.
- Crack door open another 30 mins.
- Remove and chill a few hours.
- Bailey's Ganache
- Heat cream and Baileys just to a simmer and pour over chips in a heat proof bowl. Cover one minute and whisk smooth. Spread on cold cake. Chill again
- Beat cream and sugar to stuff peaks and then slowly add in Baileys.
- Pipe onto the chilled ganache and keep in fridge.
Adapted from Life, Love and Sugar