Do you adore indulgent, boozy desserts? You’ll absolutely adore Baileys Irish Cream Cheesecake, a heavenly fusion of rich cheesecake and the smooth, indulgent flavor of Baileys Irish Cream.
Whether you’re looking for a show-stopping dessert for a special occasion or just want to treat yourself to something sweet, Baileys Irish Cream Cheesecake is sure to impress. From classic baked cheesecake to no-bake bars, there are plenty of delicious variations to choose from. So why not indulge in a slice (or two) of this delicious dessert?
Key Baileys Irish Cream Cheesecake Ingredients & Why
It’s the creamy heart of cheesecake, usually 24-32 ounces.
Sweetens the filling, typically 1-1.25 cups of white sugar.
Adds creaminess, around 3/4 cup needed.
Bailey’s Irish Cream Liqueur
The unique flavor, usually 1/2 to 3/4 cup.
For a chocolatey touch, just 2 teaspoons.
A thickener for setting, just 1 tablespoon.
Crushed for the crust, about 24 Oreos.
How Do You Make The Best Baileys Irish Cream Cheesecake?
- Combine Oreo crumbs with melted butter until crumbly.
- Press this mixture into a 9-inch springform pan’s base and chill to firm.
- In a large bowl, blend cream cheese and powdered sugar until smooth using a hand or stand mixer.
- Incorporate Baileys thoroughly.
- Slowly add melted white and semi-sweet chocolate while mixing on low speed. Scrape the bowl to ensure even mixing.
- Gently fold in whipped cream or topping until creamy with no white streaks.
- Pour the cheesecake mixture into the crust and smooth the top with a rubber spatula.
- Refrigerate for 6 hours, or set for 2-3 hours in the fridge followed by 2-3 hours in the freezer. Alternatively, freeze for 4 hours.
Pro Tips For Making Baileys Irish Cream Cheesecake Recipe
- Opt for full-fat cream cheese: Soften it to room temperature for a smooth mix.
- Employ a water bath: Prevent cheesecake cracks and ensure even cooking.
- Cool cheesecake gradually: Post-baking, cool inside the oven for 30 mins, then with the door cracked for 30 mins to prevent cracking due to temperature changes.
- Embrace Baileys Irish Cream: It’s the key to unique flavor; use the original for the best results.
- Choose Oreo crust: Swap graham crackers for a chocolatey Oreo base that complements Baileys.
- Chill the cheesecake: After baking, refrigerate overnight or leave at room temperature for a few hours for easy slicing after topping with ganache.
How to Store Baileys Irish Cream Cheesecake
- Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh in the fridge.
- Seal it in an airtight container for added protection.
- Refrigerate for 4-5 days.
- For longer storage, freeze the cheesecake. Wrap it in plastic wrap and aluminum foil, then place it in an airtight container. Freeze for up to 2-3 months. To thaw, refrigerate overnight or leave at room temperature for a couple of hours before serving.
Can You Freeze Baileys Irish Cream Cheesecake?
- Place the cheesecake on a portable plate.
- Move the whole cheesecake to a spacious plastic or Tupperware container, perfect for a sponge cake.
- Seal the container with a lid or wrap it securely in plastic.
- Freeze the container.
Frequently Asked Questions About Baileys Irish Cream Cheesecake
What is Baileys Irish Cream Cheesecake?
Indulge in the luscious Baileys Irish Cream Cheesecake – a cookie crust, creamy filling infused with Baileys, and decadent chocolate or other toppings.
Is Baileys Irish Cream Cheesecake easy to make?
Create a delightful Baileys Irish Cream Cheesecake effortlessly with these no-bake recipes.
What are some tips for making the best Baileys Irish Cream Cheesecake?
When perfecting your Baileys Irish Cream Cheesecake, remember to utilize premium Baileys Irish Cream, allocate sufficient setting time for your cheesecake, and explore a variety of toppings and crust options.
Baileys Irish Cream Cheesecake Recipe
- Combine Oreo crumbs and melted butter until crumbly.
- Press the mixture into a 9-inch springform pan and refrigerate.
- Mix cream cheese and powdered sugar until smooth.
- Incorporate Baileys thoroughly.
- Add melted white and semi-sweet chocolate gradually on low mixer speed. Scrape the bowl sides.
- Gently fold in whipped cream until fluffy and streak-free.
- Pour cheesecake mixture into the crust and smooth.
- Refrigerate for 6 hours, overnight, or freeze for 4 hours before serving.