Saucepan@saucepan · Shared this recipeFollowAmerican · dessertThe Ultimate Baileys CheesecakeA creamy Baileys Irish cream cheesecake with a chocolate cookie crust, topped with chocolate ganache and coffee whipped cream.total1 hr 10 minprep10 mincook1 hrservings10Original recipe on themindfulmeringue.comKeep this recipeAdd a copy of The Ultimate Baileys Cheesecake to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients10 servingsBack to 10 servings2.25 cup Chocolate cookie crumbs, 320g, or crushed chocolate cookies2 tbsp Granulated Sugar1 tbsp Light Brown Sugar0.5 cup Unsalted Butter, 115g, melted32 oz Cream Cheese, 900g, 4 packages, softened, room temperature1 cup Granulated Sugar, 200g4 Eggs, large0.5 cup Baileys Irish Cream Liquor, 120ml0.5 cup Semi-sweet chocolate chips/chunks, 85g0.333 cup Heavy Cream/Whipping Cream, 80ml, heated to a boil1 cup Heavy Cream/Whipping Cream, 240ml2 tbsp Brown Sugar1 tsp Instant Espresso Powder1 tsp Vanilla ExtractStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 325F (300F convection oven). Gather a 9" springform pan, set aside.2Step 2: In a medium bowl, combine chocolate cookie crumbs with sugars (brown & granulated), and butter.3Step 3: Pour cookie crumb mixture into your 9" springform pan, evenly covering the bottom and working cookie crumb mixture up the sides of the pan. Set aside.4Step 4: In a large bowl, using a hand mixer, beat together softened cream cheese with granulated sugar. Mix until just combined.5Step 5: Add eggs, one at a time, until mixture is smooth and creamy. Add baileys and mix one more time, ensuring not to incorporate too much additional air into the mixture. You want a mixture that is smooth and creamy.6Step 6: Pour cheesecake mixture into prepared springform pan. Place springform pan onto baking sheet, to collect any leaks during baking. Bake in a oven preheated to 325F for 55-60 minutes or until mixture gently set at the edges and is wobbly in the centre. Turn off oven and allow cheesecake to cool in the oven. (Note: I recommend partially propping open the door of your oven to allow heat to slowly escape while cheesecake cools).7Step 7: Once cheesecake is cool to room temperature, place in the refrigerator to set for ~4 additional hours.8Step 8: Combine heated cream with chocolate pieces. Let sit for 5 minutes. Stir cream with chocolate until mixture resembles a homogenous, silky, chocolate, liquid. Allow to cool for 15 minutes in the refrigerator. Meanwhile, start making your coffee whipped cream.9Step 9: In a medium bowl, combine heavy cream with brown sugar, espresso powder, and vanilla extract. Whip to a light, airy, whipped cream texture. Set aside.10Step 10: Remove the rim of your springform pan. Place cheesecake on flat surface.11Step 11: Pour chocolate ganache onto top of cheesecake, spread flat. Allow to cool for 15-20 minutes in the refrigerator or until set.12Step 12: Decorate cheesecake with pipped coffee whipped cream, as desired!13Step 13: Cut, serve, and enjoy!getsaucepan.com/r/241f4967-a50c-4728-ae3c-4266b3ed24be · Original: https://themindfulmeringue.com/baileys-cheesecake/
