* 2 1/4 cup Chocolate cookie crumbs or crushed chocolate cookies * 2 tbsp Granulated Sugar * 1 tbsp Light Brown Sugar * 1/2 cup Unsalted Butter melted
Cheesecake
* 32 oz Cream Cheese (4 packages) softened, room temperature * 1 cup Granulated Sugar * 4 Eggs large * 1/2 cup Baileys Irish Cream Liquor
Chocolate Ganache
* 1/2 cup Semi-sweet chocolate chips/chunks * 1/3 cup Heavy Cream/Whipping Cream heated to a boil
Coffee Whipped Cream
* 1 cup Heavy Cream/Whipping Cream * 2 tbsp Brown Sugar * 1 tsp Instant Espresso Powder * 1 tsp Vanilla Extract
Instructions:
1. Preheat oven to 325F (300F convection oven). Gather a 9″ springform pan, set aside.
Chocolate Cookie Crust
1. In a medium bowl, combine chocolate cookie crumbs with sugars (brown & granulated), and butter. 2. Pour cookie crumb mixture into your 9″ springform pan, evenly covering the bottom and working cookie crumb mixture up the sides of the pan. Set aside.
Cheesecake
1. In a large bowl, using a hand mixer, beat together softened cream cheese with granulated sugar. Mix until just combined. 2. Add eggs, one at a time, until mixture is smooth and creamy. Add baileys and mix one more time, ensuring not to incorporate too much additional air into the mixture. You want a mixture that is smooth and creamy. 3. Pour cheesecake mixture into prepared springform pan. Place springform pan onto baking sheet, to collect any leaks during baking. Bake in a oven preheated to 325F for 55-60 minutes or until mixture gently set at the edges and is wobbly in the centre. Turn off oven and allow cheesecake to cool in the oven. (Note: I recommend partially propping open the door of your oven to allow heat to slowly escape while cheesecake cools). 4. Once cheesecake is cool to room temperature, place in the refrigerator to set for ~4 additional hours.
Chocolate Ganache (optional)
1. Combine heated cream with chocolate pieces. Let sit for 5 minutes. Stir cream with chocolate until mixture resembles a homogenous, silky, chocolate, liquid. Allow to cool for 15 minutes in the refrigerator. Meanwhile, start making your coffee whipped cream. Coffee Whipped Cream (optional) 2. In a medium bowl, combine heavy cream with brown sugar, espresso powder, vanilla, and salt. Whip to a light, airy, whipped cream texture. Set aside.
Assembly
1. Remove the rim of your springform pan. Place cheesecake on flat surface.Pour chocolate ganache onto top of cheesecake, spread flat. Allow to cool for 15-20 minutes in the refrigerator or until set. 2. Decorate cheesecake with pipped coffee whipped cream, as desired! 3. Cut, serve, and enjoy!
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Recipe: [https://themindfulmeringue.com/baileys-cheesecake/](https://themindfulmeringue.com/baileys-cheesecake/)
Ingredients:
Chocolate Cookie Crust
* 2 1/4 cup Chocolate cookie crumbs or crushed chocolate cookies
* 2 tbsp Granulated Sugar
* 1 tbsp Light Brown Sugar
* 1/2 cup Unsalted Butter melted
Cheesecake
* 32 oz Cream Cheese (4 packages) softened, room temperature
* 1 cup Granulated Sugar
* 4 Eggs large
* 1/2 cup Baileys Irish Cream Liquor
Chocolate Ganache
* 1/2 cup Semi-sweet chocolate chips/chunks
* 1/3 cup Heavy Cream/Whipping Cream heated to a boil
Coffee Whipped Cream
* 1 cup Heavy Cream/Whipping Cream
* 2 tbsp Brown Sugar
* 1 tsp Instant Espresso Powder
* 1 tsp Vanilla Extract
Instructions:
1. Preheat oven to 325F (300F convection oven). Gather a 9″ springform pan, set aside.
Chocolate Cookie Crust
1. In a medium bowl, combine chocolate cookie crumbs with sugars (brown & granulated), and butter.
2. Pour cookie crumb mixture into your 9″ springform pan, evenly covering the bottom and working cookie crumb mixture up the sides of the pan. Set aside.
Cheesecake
1. In a large bowl, using a hand mixer, beat together softened cream cheese with granulated sugar. Mix until just combined.
2. Add eggs, one at a time, until mixture is smooth and creamy. Add baileys and mix one more time, ensuring not to incorporate too much additional air into the mixture. You want a mixture that is smooth and creamy.
3. Pour cheesecake mixture into prepared springform pan. Place springform pan onto baking sheet, to collect any leaks during baking. Bake in a oven preheated to 325F for 55-60 minutes or until mixture gently set at the edges and is wobbly in the centre. Turn off oven and allow cheesecake to cool in the oven. (Note: I recommend partially propping open the door of your oven to allow heat to slowly escape while cheesecake cools).
4. Once cheesecake is cool to room temperature, place in the refrigerator to set for ~4 additional hours.
Chocolate Ganache (optional)
1. Combine heated cream with chocolate pieces. Let sit for 5 minutes. Stir cream with chocolate until mixture resembles a homogenous, silky, chocolate, liquid. Allow to cool for 15 minutes in the refrigerator. Meanwhile, start making your coffee whipped cream.
Coffee Whipped Cream (optional)
2. In a medium bowl, combine heavy cream with brown sugar, espresso powder, vanilla, and salt. Whip to a light, airy, whipped cream texture. Set aside.
Assembly
1. Remove the rim of your springform pan. Place cheesecake on flat surface.Pour chocolate ganache onto top of cheesecake, spread flat. Allow to cool for 15-20 minutes in the refrigerator or until set.
2. Decorate cheesecake with pipped coffee whipped cream, as desired!
3. Cut, serve, and enjoy!