Baileys Cheesecake

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!

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Baileys Cheesecake

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Ingredients

  

Brownie Base

• 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

Cheesecake

• 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

Ganache

• 8 oz semi sweet chocolate chips
• ¼ c. plus 1 T. Baileys Irish Cream
• ¼ c. plus 1 T. heavy cream

Whipped cream

• ½ cup cold heavy cream
• 2 T. Baileys
• ¼ c. plus 2 T. powdered sugar

Instructions

 

• 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°

Cheesecake

• 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

Cream

• 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