Baileys Chocolate Cheesecake Delight (Print Version)
# Ingredients:
→ Crust
01 -
26 OREO cookies, ground to fine crumbs (approximately 2 ¾ cups)
02 -
4 tablespoons salted butter, melted and cooled
→ Cheesecake Filling
03 -
24 ounces full-fat cream cheese, room temperature (three 8-ounce blocks)
04 -
1 cup granulated sugar
05 -
3 large eggs, room temperature
06 -
½ cup full-fat sour cream
07 -
⅓ cup Baileys Irish Cream flavored liqueur
08 -
3 to 4 cups boiling water, for water bath
→ Ganache
09 -
6 ounces semi-sweet baking bar, finely chopped
10 -
⅓ cup heavy cream
11 -
2 tablespoons Baileys Irish Cream flavored liqueur
12 -
2 tablespoons clear corn syrup, optional
→ Optional Garnish
13 -
Whipped cream dollops
14 -
Semi-sweet dark chocolate shavings
# Instructions:
01 -
Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with non-stick baker’s spray. Wrap the outside of the pan with a double-layer of aluminum foil to prevent water from entering. Set aside.
02 -
Use a food processor to pulse the OREO cookies into fine crumbs. Slowly drizzle in melted butter while processing until the mixture resembles wet sand.
03 -
Press the cookie mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, then allow to cool while preparing the filling.
04 -
Reduce the oven temperature to 325°F. Beat cream cheese and sugar on medium-low speed in a stand mixer until smooth (2-3 minutes). Add eggs one at a time, mixing well after each addition. Incorporate sour cream. Slowly mix in Baileys, ensuring a smooth batter.
05 -
Pour the cheesecake batter into the prepared pan, smoothing the top. Place the pan into a large roasting pan and add boiling water to create a water bath, filling 1-1 ½ inches up the sides. Bake for 1 hour and 10-15 minutes until the edges are golden and the center jiggles only slightly.
06 -
Turn off the oven, crack the door open slightly, and allow the cheesecake to rest for 1 hour. Afterwards, cool at room temperature for another hour before refrigerating for at least 8 hours or overnight.
07 -
Heat the chocolate and heavy cream in a microwave-safe bowl for 1 minute. Stir until smooth. Mix in Baileys and corn syrup (if using). Cool slightly for 2-3 minutes.
08 -
Remove the chilled cheesecake from the fridge and release the outer ring. Transfer the cheesecake to a serving plate. Spread the ganache evenly on top and allow to set at room temperature for about 1 hour.
09 -
Optional: Garnish individual slices with whipped cream and chocolate shavings before serving.
# Notes:
01 -
Ensure the cheesecake chills completely before adding ganache to achieve a smooth top layer.
02 -
A water bath helps prevent cracks and ensures even baking.