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