Baileys Chocolate Cheesecake (Print Version)
# Ingredients:
01 -
2 cups (230g) crushed chocolate graham crackers.
02 -
1/2 cup (113g) salted butter, melted completely.
03 -
2 tablespoons (25g) white sugar, for the crust.
04 -
32 ounces (907g) cream cheese, softened.
05 -
1 1/2 cups (326g) white sugar.
06 -
4 big eggs, at room temperature.
07 -
2 teaspoons pure vanilla.
08 -
1 cup (240g) sour cream, full-fat.
09 -
1/2 cup (118ml) Irish cream liqueur, any brand.
10 -
2/3 cup (56g) unsweetened cocoa powder.
11 -
4 ounces (113g) melted milk chocolate.
12 -
3/4 cup (200ml) heavy whipping cream.
13 -
1/4 cup (60ml) Irish cream to mix with ganache.
14 -
8 ounces (226g) semi-sweet chocolate, chopped fine.
# Instructions:
01 -
Preheat your oven to 350°F. Line up a 9-inch springform pan with parchment and spray it lightly with cooking spray.
02 -
Stir together the butter, sugar, and graham crumbs. Push them into the pan base and bake it for 10 minutes.
03 -
Whip the cream cheese till smooth, toss in sugar, and beat in eggs one by one. Add cocoa, sour cream, vanilla, melted chocolate, and Irish cream at the end.
04 -
Place cheesecake pan in a water bath and bake 70-75 minutes. Center should have a slight jiggle. Turn the oven off, leave the door open a bit, and cool an hour there.
05 -
Pour warm cream mixed with Irish cream over chocolate pieces. Wait 5 minutes, then stir until it's creamy and all melted.
06 -
Let it chill for at least 6 hours or leave overnight. Before serving, spread the ganache on top.
# Notes:
01 -
Ingredients blend best if they’re not cold.
02 -
Double-panning keeps water from sneaking in.
03 -
You can make this dessert up to two days early.