This is the best Baileys cheesecake recipe. It's super creamy, densely velvety, and gently infused with Irish cream liquor. The perfect, indulgent dessert to make ahead of time, I just know this Irish cheesecake will be just wonderful this festive season!
1/3cup ( 60 gms)Dark chocolateI used Callebaut coverture 70%
1/3cup ( 60 gms)Cream
2-3tbspBaileys Irish cream
Instructions
Cheesecake Crust
Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminum foil.
Combine the melted butter, cocoa powder, and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
Cheesecake Filling
Soften the cream cheese using a spatula, in a large bowl.
Add the sugar. Mix well.
Whisk in 2 beaten eggs and the flour.
Add the Baileys Irish cream and mix well.
Pour into the prepared crust. Carefully place in the oven and bake at 160C for 55-60 minutes. The top of the cake should look cooked and the center should be a bit wobbly. My cake took almost 70 minutes.
Turn off the heat and slightly crack the door open and allow it to cool for 60 minutes.
Let the cake cool on the countertop for another hour and then refrigerate for at least 8 hours for it to set completely. Remove carefully from the pan, and place it on your serving plate.
Spoon over the ganache and spread it evenly on top. Decorate with gold dragees if you wish.
Slice and serve. Enjoy!
Baileys Ganache
Gently heat the cream in a small saucepan. Take it off the heat and add the chocolate.
Mix well until the ganache is smooth and glossy. Let it cool for a few minutes, then add the Baileys Irish cream. Mix well.
Make sure the Baileys cream is at room temperature so the ganache won't seize.