Baileys Cheesecake Recipe

Make Baileys Cheesecake Recipe: a silky, boozy cheesecake with chocolate ganache and whipped Baileys cream. Bake, chill, and enjoy.

Ingredients

• 1 1/2 cups (150 g) graham cracker crumbs or digestive biscuit crumbs
• 2 tablespoons (25 g) granulated sugar, for the crust
• 1/4 teaspoon fine sea salt, for the crust
• 5 tablespoons (70 g) unsalted butter, melted and slightly cooled
• 32 ounces (900 g) full-fat cream cheese, brick style, at room temperature
• 1 cup (200 g) granulated sugar, for the filling
• 3 tablespoons (24 g) cornstarch
• 1/4 teaspoon fine sea salt, for the filling
• 3/4 cup (180 ml) Baileys Irish Cream, at room temperature, for the filling
• 2 teaspoons pure vanilla extract, divided (1 1/2 teaspoons for filling, 1/2 teaspoon for whipped cream)
• 3 large eggs (about 150 g without shells), at room temperature
• 1 large egg yolk, at room temperature
• 1/2 cup (120 ml) full-fat sour cream, at room temperature
• 4 ounces (115 g) semi-sweet or dark chocolate (50–60% cacao), finely chopped
• 1/4 cup (60 ml) heavy cream, for ganache
• 2 tablespoons (30 ml) Baileys Irish Cream, at room temperature, for ganache
• 1 tablespoon (14 g) unsalted butter, at room temperature, for ganache
• 3/4 cup (180 ml) heavy cream, very cold, for whipped cream
• 2 tablespoons (16 g) powdered sugar (confectioners’ sugar), sifted
• 1–2 tablespoons (15–30 ml) Baileys Irish Cream, cold, for whipped cream (optional)
• 1/2 teaspoon pure vanilla extract, for whipped cream (use only if not using Baileys in whipped cream)
• 1–2 ounces (30–60 g) dark chocolate, shaved or grated, for garnish (optional)
• Unsweetened cocoa powder, for light dusting garnish (optional)
• Hot water, as needed, for the water bath

Instructions

Step 1: Prep the pan and preheat the oven

Preheat the oven to 325°F (163°C) and adjust the rack to the lower-middle position so there will be room later for a water bath. Lightly grease a 9-inch springform pan and line the bottom with a round of parchment. Wrap the outside of the springform pan tightly in two to three layers of heavy-duty aluminum foil, bringing the foil up at least three-quarters of the way up the sides to protect the crust from water seepage later. Keep the oven on; we’ll use it soon.

Step 2: Make and bake the crust

In a medium matte grey ceramic bowl combine graham cracker crumbs (or digestive crumbs), the 2 tablespoons sugar and 1/4 teaspoon fine sea salt; stir with a fork until the dry ingredients look evenly blended and sand-like. Pour in the melted, slightly cooled unsalted butter and mix until the mixture resembles uniformly moistened wet sand with no dry patches. Press the crumb mixture firmly and evenly into the prepared springform pan — flush across the bottom and about 1 inch up the sides — using the flat bottom of a measuring cup to compact it so the crust will hold together. Bake the crust for 10 minutes at 325°F until fragrant and just set, then remove and let cool slightly while you move on to the filling.

Step 3: Beat the cream cheese base until perfectly smooth

In the same matte grey ceramic bowl (or the stand mixer bowl if you prefer), beat room-temperature cream cheese on medium speed until completely smooth and lump-free, scraping the sides and bottom once or twice. Add the granulated sugar for the filling, cornstarch and a pinch of fine salt and beat until the texture is thickened and slightly fluffy but not aerated. With the mixer on low, slowly stream in 3/4 cup room-temperature Baileys Irish Cream and 1 1/2 teaspoons vanilla extract until fully incorporated—stop and scrape the bowl so the batter is glossy, silky and uniform.

Step 4: Incorporate the eggs and finish the batter, then assemble

With the mixer on low, add the three room-temperature eggs one at a time, mixing only until each is incorporated, then add the extra egg yolk and mix briefly until just blended. Fold in the room-temperature sour cream gently with a spatula until the batter reads thick, silky and pourable with no lumps. Firmly tap the bowl on the counter a few times to release large bubbles, then pour the filling onto the slightly cooled prebaked crust and smooth the top with an offset spatula. Place the foil-wrapped springform pan into a large deep roasting pan; prepare hot water to pour into the roasting pan so water will come halfway up the side of the springform pan once it’s inside.

Step 5: Bake, cool gently, chill, then make and pour the Baileys ganache

Bake the assembled cheesecake in its water bath at 325°F until the outer 2–3 inches are set and the center still wobbles slightly, then turn off the oven and leave the cheesecake to cool gradually inside with the door ajar for about 45–60 minutes. Remove the foil and springform pan to cool to room temperature, then refrigerate for at least 6 hours or overnight until thoroughly chilled. To make the ganache, place the chopped semi-sweet/dark chocolate in a heatproof bowl and heat the heavy cream with the 2 tablespoons Baileys until steaming, pour over the chocolate, let sit briefly, then whisk in the butter until glossy and slightly thickened; cool to a pourable but not runny consistency. Pour and spread the ganache over the chilled cheesecake, letting it form a smooth, glossy pool and a few intentional drips down the sides; chill again until the ganache sets.

Step 6: Whip, pipe, garnish and serve

Whip very cold heavy cream with sifted powdered sugar and either a tablespoon or two of chilled Baileys or 1/2 teaspoon vanilla until medium-firm peaks form; transfer to a piping bag fitted with a star tip and pipe even swirls around the outer edge of the ganache-topped cheesecake. Finish with grated or shaved dark chocolate and a whisper of unsweetened cocoa powder. For serving, run a thin knife through hot water, wipe dry between cuts and present chilled slices with a dollop of the Baileys-spiked whipped cream and an optional extra drizzle of chilled Baileys at the plate edge.

Notes

• Use full-fat brick-style cream cheese for the best texture and flavor.
• Allow eggs and dairy to come to room temperature to prevent lumps in the batter.
• Wrap the springform pan with heavy-duty foil to prevent water from seeping into the crust during the water bath.
• Chill the cheesecake for at least 6 hours or overnight for clean slices and the best texture.
• If your ganache is too thick, warm it gently in the microwave for a few seconds until pourable.