This extra decadent Baileys Cheesecake is the perfect grown-up dessert. Smooth and creamy with a delicious Irish cream flavor - make it for your dinner party and wow your guests.
Prep Time30 mins
Cook Time50 mins
Total Time7 hrs 20 mins
Servings: 12 people
- 30 Oreo Cookies wafers and filling
- 5 tablespoons unsalted butter melted
Baileys Cheesecake Filling
- 24 oz cream cheese full-fat, brick style
- 1 and 1/4 cups white sugar
- 2 teaspoons cocoa powder
- 1 tablespoon cornstarch
- 3/4 cup sour cream
- 3 large eggs
- 1/2 cup Baileys Irish Cream Liqueur
Baileys Chocolate Ganache
- 6 oz semi-sweet chocolate
- 1/2 cup heavy cream
- 1-2 tablespoons Baileys Irish Cream Liqueur
Preheat the oven to 350F degrees.
Wrap the outside of a 9-inch springform pan in aluminum foil. Wrap it at least 3 times so that the bottom and up the sides are covered, and there are no seams showing.
Blitz the Oreo cookies in a food processor until they're crushed cookie crumbs.
Add in the melted butter and pulse a few times to combine.
Press the mixture into the bottom and slightly up the sides of the prepared pan.
Bake the crust in the preheated oven for 10 minutes. (Leave the oven turned on).
Baileys Cheesecake Filling
Beat the cream cheese until soft, then beat in the sugar.
Sift in the cocoa powder and cornstarch, then beat in the sour cream. Turn off the mixer and scrape down the sides of the bowl.
With the mixer on low speed, beat in the eggs 1 at a time.
Fold in the Baileys using a large rubber spatula.
Baking and Cooling the Cheesecake
Pour the cheesecake batter on top of the crust and smooth the top.
Place the cheesecake pan (still wrapped in aluminum foil) in the middle of a large roasting pan.
Pour about 1/2 - 1 inch of hot water into the roasting pan so that the cheesecake is surrounded by water (this is your water bath).
Place the roasting pan with the cheesecake inside in the oven and bake for 55-65 minutes, or until the top looks just set, but the cheesecake still has a slight wobble in it.
Remove from the oven and let the cheesecake cool to room temperature (while still in the water bath).
Remove the cheesecake pan from the water bath, cover lightly, and place in the fridge to chill for at least 6 hours before serving.
Chop the chocolate into very small pieces and place in a glass, heatproof bowl.
Add the cream to a small saucepan over medium heat, and heat the cream to a gentle simmer while stirring.
Pour the hot cream over the chopped chocolate and let sit for 1-2 minutes.
Whisk the mixture until smooth, then whisk in the Baileys. If the chocolate isn't fully melted, heat in the microwave for 30 seconds on medium heat.
Remove the cheesecake from the fridge.
Gently trace around the edge of the cake with a thin, sharp knife. Unclamp the springform.
Drizzle the ganache over the cake, and optionally top with whipped cream.
Store leftovers covered in the fridge.
Ganache can be drizzled on top of the cooled cheesecake in advance.
Calories: 661kcal | Carbohydrates: 56g | Protein: 9g | Fat: 45g | Saturated Fat: 24g | Cholesterol: 150mg | Sodium: 358mg | Potassium: 270mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1226IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg