As rich and creamy as cheesecake gets! This Bailey's Irish Cream cheesecake is easy to make and a thick layer of chocolate ganache on the top makes it absolutely the best!
⅓cupBailey's Irish Creamor your favorite Irish cream liqueur
½teaspoonvanilla
1cupsour creamroom temp
Ganache
4ouncesbittersweet chocolate chips
¼cupheavy cream
Instructions
Crust
Mix the crumbs with the sugar and butter.
Press into the bottom and part way up the sides of a 9 inch springform pan.
Cover the pan bottom and sides on the outside with aluminum foil to keep any water out.
Cheesecake
Preheat the oven to 375F.
Melt the chocolate chips.
Set aside.
Beat the cream cheese with paddle attachment on lowest speed until smooth.
Add the sugar and continue to beat at low speed.
Add the eggs, one at a time, beating well after each.
Remove bowl from mixer and fold in the chocolate, the Irish Cream, vanilla, and sour cream.
Fold in until no streaks remain in the cream cheese mixture.
Pour filling into prepared springform pan and place it in another, larger pan.
Add boiling water slowly until it comes halfway up the sides of the springform pan. (this makes the bain marie)
Bake for 50 minutes.
Turn off the heat and leave the cake in the oven for 1 hour. DO NOT open the oven door.
Remove from the bain marie, remove the aluminum foil, and let cool to room temperature.
Refrigerate for at least 4 hours or overnight.
Ganache
Just before serving remove the cheesecake from the springform pan by carefully running a knife around the edge and gently opening up the hinge.
Heat the heavy cream until bubbles form around the edge.
Add the chocolate and stir gently until it melts and the whole mixture is blended.
Spoon over the chilled cheesecake and smooth the top.
Notes
Storage:Wrap leftovers in plastic wrap (or place in an airtight container) and store in the refrigerator for 4 to 5 days.I don't recommend freezing Irish Cream cheesecake.Tips:
Have all ingredients at room temperature.
Don't skip the water bath. It helps the cheesecake cook slowly and evenly which makes it super creamy.
Mix it on the lowest speed. You don't want to mix air into the batter because air bubbles will lighten it. The less air you beat in to the cheesecake batter the more dense and creamy your cheesecake will be.
Don't over bake - it will make the filling course and grainy.