Baileys Cheesecake Recipe Ingredients

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The Baileys Irish Cream Cheesecake is the sophisticated, grown-up version of the classic chocolate dessert. It features a deep, dark cocoa crust, a silky espresso-infused filling, and a generous pour of Irish cream that adds a distinct, velvety warmth.

The secret to this cheesecake is the Triple-Shot Infusion: Baileys in the batter, Baileys in the ganache, and a hint of espresso to amplify the chocolate notes.

Why Baileys Makes a Better Cheesecake

Standard cheesecakes can sometimes be overly dense. The addition of Irish cream acts as a “liquid silk,” relaxing the structure of the cream cheese for a mouthfeel that is more like a truffle than a cake. The subtle hints of cocoa, vanilla, and Irish whiskey in the liqueur provide a complex flavor profile that sugar alone cannot achieve.

Recipe: The Ultimate Baileys Irish Cream Cheesecake

The Chocolate Crust

  • 2 cups Chocolate Cookie Crumbs (Oreos crushed without the filling).
  • ½ cup Unsalted Butter, melted.
  • 2 tbsp Granulated Sugar.

The Baileys Filling

  • 4 pkgs (32 oz) Cream Cheese, room temperature.
  • 1 ½ cups Granulated Sugar.
  • ¼ cup Unsweetened Cocoa Powder.
  • 4 Large Eggs, room temperature.
  • ⅔ cup Baileys Irish Cream.
  • 1 tbsp Vanilla Extract.
  • 1 tsp Instant Espresso Powder (optional, but highly recommended).

The Ganache Topping

  • 1 cup Semi-sweet Chocolate Chips.
  • ½ cup Heavy Cream.
  • 2 tbsp Baileys Irish Cream.

Step-by-Step Instructions

1. The Foundation

Preheat your oven to 325°F (160°C). Mix the cookie crumbs, melted butter, and 2 tbsp sugar. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 8 minutes and set aside to cool.

2. The Smooth Base

In a large bowl, beat the cream cheese and sugar until completely smooth. Sift in the cocoa powder and espresso powder. Pro Tip: Ensure your cream cheese is truly at room temperature to avoid tiny white lumps in your dark chocolate batter.

3. The Liquid Gold

Stir in the Baileys, vanilla, and eggs (one at a time). Mix on the lowest speed just until the yellow of the egg disappears. Over-mixing at this stage incorporates air, which causes the cheesecake to puff and then crack.

4. The Water Bath Bake

Wrap the outside of your springform pan in three layers of heavy-duty aluminum foil to prevent leaks. Place it in a larger roasting pan filled with 1 inch of hot water. Bake for 65–75 minutes. The edges should be set, but the center should still have a “Jell-O” jiggle.

5. The Slow Cool

Turn the oven off and crack the door. Let the cake sit inside for 1 hour. This slow temperature drop is crucial for a smooth top. Refrigerate for at least 6 hours (overnight is best).

6. The Boozy Ganache

Heat the heavy cream until it just begins to simmer. Pour over the chocolate chips and let sit for 5 minutes. Stir until glossy, then whisk in the 2 tbsp of Baileys. Pour over the chilled cheesecake.

Cheesecake Texture Guide

IngredientRoleResult
Baileys LiqueurFlavor & Liquid FatA “melt-away” silkiness.
Espresso PowderFlavor EnhancerMakes the chocolate taste “darker.”
Water BathHumidity ControlPrevents the edges from getting rubbery.
Cocoa PowderStructure & TasteProvides a matte, rich chocolate finish.

3 Tricks for a Professional Finish

  • The Knife Hack: To get those perfect, sharp restaurant slices, dip a long thin knife into a tall glass of boiling water, wipe it dry, and slice. Repeat for every single cut.
  • Sift the Cocoa: Cocoa powder is notorious for clumping. Always sift it through a fine-mesh strainer before adding it to the cream cheese to ensure a streak-free batter.
  • The “Carry-Over” Chill: Never add the chocolate ganache until the cheesecake is completely cold. If the cake is still warm, the ganache will soak in rather than sitting elegantly on top.

The Verdict: This is a rich, heavy, and deeply satisfying dessert. It’s the perfect end to a holiday dinner or a special celebration.

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