This Baileys cheesecake is an indulgent dessert that combines creamy, rich flavors with a crispy graham cracker crust. Topped with smooth chocolate ganache, it’s like a hug in cake form, making it an ideal treat for special occasions or cozy nights in.
This cheesecake recipe addresses concerns of texture consistency and flavor intensity commonly found in traditional dessert options.
I’ve faced a few challenges while whipping this up, from the crust not sticking to the pan to nearly overcooking the cheesecake. But I learned quickly how essential it is to cool the crust properly and check for doneness, trust me, you want it just right!
The combination of tangy cream cheese and sweet Baileys really makes this cheesecake stand out. After about 50 minutes of prep, baking for about an hour and a half, and then cooling for several hours, this dessert is a total winner that you can rely on for delicious results.
If you’re looking for something that feels fancy yet isn’t too difficult to make, you’ll want to try my strawberry crunch cheesecake next!
Table of contents
Why You Will Love This Recipe
- Rich Texture This baileys cheesecake boasts a creamy filling that’s both smooth and velvety, providing a satisfying mouthfeel that lingers after every bite.
- Decadent Flavor Infused with Bailey’s Irish cream, this dessert delivers a luxurious taste that’s rich yet balanced, allowing the sweetness to shine without overwhelming your palate.
- Make-Ahead Convenience With a chilling time of over eight hours, it’s ideal for preparing ahead of special occasions, ensuring you can relax while your dessert sets perfectly.
- Visual Appeal The glossy chocolate ganache on top adds an elegant finish, making this cheesecake not just delicious, but also a stunning centerpiece for your dessert table.
Baileys Cheesecake with Chocolate Ganache
- Prep Time: 50 minutes
- Cool Time: 6 hours
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours 20 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: Baking
- Cuisine: Irish
- Diet: Low Salt
Description
Delicious Bailey’s Irish Cream Cheesecake with a chocolate ganache topping, perfect for special occasions.
Ingredients
Scale
- 35 chocolate graham crackers, finely crushed
- 5 tablespoons (70 g) unsalted butter, melted
- 1 ½ cups (300 g) granulated sugar
- 32 ounces (907 g) full-fat cream cheese, softened to room temperature
- 1 tablespoon (8 g) cornstarch
- Pinch of salt
- 2 teaspoons (10 ml) vanilla extract
- 4 large eggs, at room temperature
- ⅔ cup (160 g) sour cream, full-fat
- ⅔ cup (160 ml) Bailey’s Irish Cream
- 4 ounces (113 g) semi-sweet dark chocolate, finely chopped
- ½ cup (120 ml) heavy whipping cream
Instructions
- Step 1: Preheat Your Oven: Set the oven to 350°F (175°C) and position the oven rack in the center for even baking which helps prevent cracks on the cheesecake surface.
- Step 2: Prepare the Crust: Place the chocolate graham crackers in the food processor and crush into fine crumbs with no large chunks remaining to ensure smooth texture.
- Step 3: Mix with Butter: In a bowl, combine the crushed crumbs with the melted unsalted butter. Stir together until crumbs are fully moistened to help with crust binding.
- Step 4: Press the Crust Firmly: Transfer the crumb mixture evenly to the bottom of a 9-inch springform pan. Press down firmly with the back of a measuring cup or your fingers to compact the crust and prevent crumbling after baking.
- Step 5: Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set. Remove from oven and allow to cool completely before adding filling.
- Step 6: Soften the Cream Cheese: Ensure the cream cheese has been softened to room temperature for at least 30 minutes before mixing. This results in a lump-free, creamy filling.
- Step 7: Beat the Filling Ingredients: Using an electric mixer, beat the cream cheese until smooth. This step is critical for a velvety texture.
- Step 8: Add Liquids Gradually: Slowly mix in the granulated sugar, cornstarch, salt, and vanilla extract. Then add Bailey’s Irish Cream gradually, followed by the sour cream, mixing gently but thoroughly to avoid deflating the batter.
- Step 9: Blend In Eggs: Add the eggs one at a time, mixing on low speed after each addition just until combined. Overmixing can cause the filling to crack during baking.
- Step 10: Prepare for Baking: Pour the filling gently over the cooled crust in the springform pan. Level the top with a spatula. Be careful to not disturb the crust.
- Step 11: Bake in a Water Bath: Place the springform pan inside a larger baking pan. Pour hot water into the larger pan to reach halfway up the side of the cheesecake pan. Bake at 350°F (175°C) for about 1 hour 30 minutes. The center should be slightly wobbly but the edges set.
- Step 12: Cool Gradually: Turn off the oven and leave the cheesecake inside to cool slowly for 1 hour to minimize cracking caused by temperature shock.
- Step 13: Chill Before Serving: Remove cheesecake from oven and water bath, cool to room temperature, then refrigerate for at least 6 hours or preferably overnight to set fully and allow flavors to meld.
- Step 14: Make the Ganache: Heat the heavy cream in a saucepan or microwave just until simmering but not boiling. Pour over the finely chopped dark chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Step 15: Pour Ganache on Cheesecake: Once the ganache has cooled slightly but is still pourable, spread over the chilled cheesecake evenly. Allow ganache to set in the fridge before slicing.
Notes
- Room Temperature: Store cheesecake covered in an airtight container at room temperature for up to 1 day to maintain texture.
- Refrigeration: Wrap tightly with plastic wrap or aluminum foil and store in an airtight container for up to 5 days.
- Freezing: Wrap cheesecake securely in plastic wrap and then aluminum foil. Place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If cracks appear on top of the cheesecake, reduce oven temperature to 325°F (163°C) after 30 minutes of baking to ensure even heat.
- When cheesecake edges appear set but center is slightly jiggly, switch off the oven and let it cool inside for at least 1 hour before removing.
- Press the crust firmly and evenly to avoid crumbly slices. Use the bottom of a measuring cup for consistent compaction.
- For a lump-free filling, mix cream cheese at room temperature for 2 minutes before adding other ingredients.
- If ganache separates, reheat gently on low while stirring, adding 1 tablespoon of heavy cream to restore smooth texture.
- Cheesecake is best served chilled. Avoid reheating as the texture may be compromised. Remove from fridge 15-20 minutes before slicing to soften slightly.
- Serve slices topped with fresh berries or a dollop of whipped cream to balance richness.
- Complement with a side of simple fruit salad or chocolate-dipped strawberries for texture contrast.
- Drizzle additional caramel sauce or sprinkle cocoa powder or crushed Oreo cookies over ganache for extra flavor and presentation.
- Prepare mini Bailey’s cheesecakes using a muffin tin for individual serving sizes, adjusting baking time to around 25-30 minutes.
- Substitute Bailey’s Irish Cream with chocolate liqueur for a different flavor profile, maintaining creamy ingredient ratios.
- Use Greek yogurt instead of sour cream for a lighter tang and reduced fat version, without altering other measurements.
- Choose full-fat cream cheese and sour cream for best creamy texture and flavor.
- Chocolate graham crackers should be finely crushed in a food processor to eliminate chunks that interfere with crust smoothness.
- Use high-quality dark chocolate for ganache to ensure rich, smooth coating. Finely chopping chocolate allows it to melt evenly.
- Eggs should be at room temperature to blend fully and create uniform filling structure.
- Bailey’s Irish Cream adds signature flavor depth; alternatives must be creamy and sweet to maintain balance.
Nutrition
- Serving Size: 1 slice
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Crust: I recommend using chocolate graham crackers for a rich, chocolaty base. Make sure they’re finely crushed for a smooth texture, or they’ll be clunky.
- Cream cheese: Use full-fat cream cheese for a creamy and rich filling. Be sure to let it soften at room temperature for easy mixing, otherwise, you’ll end up with lumps.
- Baileys Irish Cream: This adds a wonderful flavor depth to the cheesecake. You can substitute with chocolate liqueur if you prefer a different taste, but stick with something creamy.
- Sour cream: This makes the cheesecake extra rich and adds a slight tang that balances the sweetness. Full-fat is best. You could swap it with Greek yogurt if you’re looking for a lighter option.
- Chocolate ganache: Use high-quality dark chocolate for the ganache to ensure a rich flavor. Chop it finely before melting for a smooth texture, or it might seize up.
- Crust: I recommend using chocolate graham crackers for a rich, chocolaty base. Make sure they’re finely crushed for a smooth texture, or they’ll be clunky.
- Cream cheese: Use full-fat cream cheese for a creamy and rich filling. Be sure to let it soften at room temperature for easy mixing, otherwise, you’ll end up with lumps.
- Baileys Irish Cream: This adds a wonderful flavor depth to the cheesecake. You can substitute with chocolate liqueur if you prefer a different taste, but stick with something creamy.
- Sour cream: This makes the cheesecake extra rich and adds a slight tang that balances the sweetness. Full-fat is best. You could swap it with Greek yogurt if you’re looking for a lighter option.
- Chocolate ganache: Use high-quality dark chocolate for the ganache to ensure a rich flavor. Chop it finely before melting for a smooth texture, or it might seize up.
Recipe Tips
- If your cheesecake cracks on top, consider reducing the oven temperature to 325°F after 30 minutes of baking to maintain even heat distribution.
- When the cheesecake edges set but the center remains wobbly, turn off the oven and let it cool completely inside for at least 1 hour.
- If the crust is too crumbly, press it firmly into the bottom of the pan using the bottom of a measuring cup before baking.
- For a smoother filling, make sure your cream cheese is at room temperature, blending it for two minutes before adding other ingredients.
- If the ganache separates, reheat gently on low heat, stirring in one tablespoon of heavy cream to bring it back together.
Serving Suggestions
Serve the baileys cheesecake with fresh berries or whipped cream for a refreshing contrast. A simple fruit salad or chocolate-dipped strawberries complements the rich flavors of the cheesecake.
Use to make mini baileys cheesecakes or cupcake-sized versions for a bite-sized treat. Add to dessert tables or party platters alongside chocolate mousse or tiramisu for variety.
Top with chocolate ganache or a drizzle of caramel sauce for added richness. A sprinkle of cocoa powder or crushed Oreo cookies adds texture and visual appeal.
Recipe variations
- You can use gluten-free Oreo cookies instead of regular ones for the crust if you need a gluten-free Bailey’s cheesecake variation.
- Add 2 teaspoons of espresso powder to the cheesecake filling for a subtle coffee flavor that complements the Bailey’s Irish cream.
- Either sour cream or Greek yogurt (⅔ cup) can be used in the filling to provide creaminess with a slight tang.
- If baking for a larger group, double all ingredients and bake in two 9-inch springform pans, adjusting bake time to 1 hour 45 minutes.
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How to Store?
To keep your Baileys Cheesecake with Chocolate Ganache fresh and delicious, follow these storage tips:
Room Temperature: Place the cheesecake in an airtight container. Store it at room temperature for up to 1 day to maintain its texture.
Refrigeration: Cover with plastic wrap or aluminum foil in an airtight container. Keep refrigerated up to 5 days to preserve freshness.
Freezing: Wrap the cheesecake tightly with plastic wrap, then aluminum foil. Store in a freezer container up to 2 months. Thaw overnight refrigerated.
Other Recipes You’ll Love
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