When I told my mother I was making a Baileys Irish Cream cheesecake for the Blogger Recipe Challenge she said that she attempted to make one once or twice and then decided it was just too much work. I have to say, compared to some other things I've made (including meals), a cheesecake isn't all that difficult. This is only my second attempt at one and I learned a few tips and tricks along the way. 1. Immediately run a knife along the outside edge after removing the cheesecake from the oven. 2. Allow the cheesecake to thoroughly cool before placing it into the refrigerator. And 3. Only mix the cheesecake batter as much as necessary. Any additional mixing can lead to air bubbles and more cracks. 4. Do NOT over cook it. Over cooking dries out the cheesecake which can also lead to cracking. The center should still be a little jiggly when you're ready to take it out of the oven. OK, time for the recipe!
Cheesecake Crust -
- 1.5-2 Cups - Pulverized Oreo Cookies
- 7 TBSP - Butter
- Remove Oreo frosting before placing cookies into a food processor. Pulverize until finely ground.
- Melt 7 TBSP of butter.
- Combine cookies and butter until fully saturated. I find using my hands or a wooden spoon works best.
- Press cookie and butter mixture into a 9 inch spring form pan.
- Bake on 320 for 10 minutes.
- Remove from oven and allow to cool.
Baileys Cheesecake Filling -
- 24 oz (3 blocks) - Cream Cheese
- 3/4 Cup - Sugar
- 3 Eggs
- 1/3 Cup - Bailyes Irish Cream
- 1 Tsp - Vanilla
- 3.5oz - Heavy Cream
- Using a hand or stand mixer (I prefer a stand mixer) and the whisk attachments, beat cream cheese and sugar together until smooth. This takes about 3 minutes.
- Add in eggs, Baileys, Vanilla, and Heavy Cream and mix until JUST combined. Remember not to over mix. This shouldn't take more than a minute or two.
- Poor cheesecake batter on top of the Oreo cookie crust.
- Bake on 310 for 40-50 minutes. Center should be set but still jiggle when done.
- Allow to cool on a wire cooling rack.
Chocolate Ganache -
- 3.5 oz - Heavy Cream
- 3-4 oz - Dark Chocolate (I used Hershey's.)
- Bring cream to a boil in a small sauce pan on medium to medium high heat. Watch continuously to avoid burning.
- Remove from heat and add in chocolate.
- Allow chocolate to sit for a minute in the cream before stirring with a wooden spoon until chocolate mixture becomes smooth and glossy.
- Pour over COOLED cheesecake and allow to cool fully before refrigerating.
* For a little added pizazz I found a shamrock template HERE, printed it out, cut out the center, laid it over the refrigerated cheesecake (was refrigerated over night), and gently sifted powdered sugar into the shamrock cutout.
* Original recipe for two 4" rounds was found HERE and adapted to suit my personal preferences.
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