Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, topped with thick layer of chocolate ganache and Oreo crust, will be great St. Patrick’s Day dessert.
There is no cheesecake that I haven’t made multiple times: chocolate, Nutella, strawberry, pumpkin, peanut butter… but I always avoided Irish Cream. Since we are nearing St Patrick’s day, it was time to try this new recipe and I didn’t regret it. A cake of perfect taste, creamy, with a crust of my favorite minced Oreo biscuits, and on the top, it is covered with a thick lair of chocolate ganache. I’m sure I will make it many more times.
As I said, cheesecake is a thing I make very often and after all that experience, I managed to make a beginner’s error. You won’t believe what happened to me. As you know, if you want the cake to be baked uniformly and not crack on the surface, the best thing to use is water bath. Although I skip that step very often, and bake the cake only in a spring form pan, now I wanted to do everything by protocol. I wrapped the pan in aluminum foil, prepared another, bigger pan with water and put the cake in the oven. When the time needed for baking elapsed, I got it out of the water and put it on the wire to cool down, but then came the unwanted surprise.
Water started dripping out of the cake. I thought: Oh, noooo, my cake is ruined! But I came to terms with it and tried to save what could be saved. I put it back in the oven (this time without water bath) and then left it at a very low temperature to cool down during the night. I couldn’t wait till tomorrow to see what happened. And thank God, it wasn’t all that bad. The cake was not completely ruined, you couldn’t even guess what it had to go through :) Even after all this, the cake was so delicious… I wonder how delicious it would have been if everything had gone to plan :)
For the crust:
- 2 cups Oreo cookie crumbs (use whole cookies with filling)
- 5 tablespoons unsalted butter, melted
- 3 (8 oz) packages cream cheese-softened
- 1⅓ cups sugar
- ¼ cup cornstarch
- 3 eggs
- 1 ½ tsp. vanilla extract
- ½ cup Baileys Irish cream
- 1¼ cup heavy cream
- 12 oz. semi-sweet baking chocolate-chopped
- Preheat oven to 350 degrees.
- Mix together Oreo crumbs and melted butter, press the mixture into 9” springform pan and bake for 8-10 minutes, set aside to cool.
- Once the crust is cooled, wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking process!!!!
- With electric mixer, mix cream cheese and sugar on medium speed until smooth.
- Add cornstarch and continue to mix until fully incorporated, decrease the speed to low and add eggs one at a time, then add vanilla extract and Baileys.
- Pour batter into prepared pan and place in a roasting pan, fill roasting pan about a quarter of the way with hot water and bake at 350 degrees for 55-65 minutes, rotating once halfway through (until the cheesecake is set around the edges and slightly loose in the center)
- Remove springform pan from the water bath and set on a cooling rack to cool, then remove aluminum foil and refrigerate (at least 5 hour or overnight). When it’s completely cooled run a thin knife around the edge and take of the ring of springform pan..
- Over double boiler melt chopped chocolate until completely smooth and has no lumps, then stir in heavy whipping cream(from the fridge). It should be very thick and creamy so you could spread it on top the cake but also on sides without dripping. Use just ⅔ of the ganache and set the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake from the freezer and reheat the rest of the ganache but this time it should be smooth (but not too thin) so you can pour it over the cake to make the smooth and shiny surface.
- To keep the shine of the ganache let it cool at room temperature then store the cake in the fridge.