Description
Creamy Bailey’s cheesecake emerges as a luxurious Irish-inspired dessert that blends rich cream cheese with smooth liqueur. Chocolate graham cracker crust and silky filling promise a delightful experience you’ll savor with pure indulgence.
Ingredients
Scale
Main Ingredients:
- 800 grams (28.2 ounces) cream cheese
- 6 medium eggs
- 175 grams (6.2 ounces) caster sugar
- 50 milliliters (1.7 fluid ounces) Baileys Irish Cream
- 145 milliliters (4.9 fluid ounces) double cream
Crust Ingredients:
- 150 grams (5.3 ounces) digestive biscuits
- 75 grams (2.6 ounces) unsalted butter
- 1 tablespoon caster sugar
Instructions
- Prepare the oven at 180°C (350°F) and ready a 20cm springform pan with parchment lining and butter coating.
- Transform graham crackers into fine crumbs, then combine with melted butter and granulated sugar to create a compact base mixture.
- Press the crumb mixture firmly into the pan’s bottom, ensuring an even, smooth surface, then refrigerate to set the foundation.
- Using an electric mixer, thoroughly blend cream cheese, sugar, eggs, heavy cream, and Baileys Irish Cream until achieving a silky, uniform consistency with no lumps.
- Gently pour the creamy mixture over the chilled crust, maintaining an even distribution.
- Bake for approximately 40 minutes, watching for a slight jiggle in the center which indicates perfect doneness.
- Switch off the oven and allow the cheesecake to remain inside, gradually cooling to prevent surface cracking.
- Once the cheesecake reaches room temperature, transfer to the refrigerator for a minimum of 4 hours or preferably overnight to fully set and develop rich flavors.
- Before serving, carefully release the springform pan’s sides and slice into elegant portions.
Notes
- Swap biscuits with gluten-free alternatives like almond or coconut cookies to make the recipe celiac-friendly.
- Reduce Baileys quantity for a milder alcohol flavor or replace with coffee extract for a non-alcoholic version.
- Prevent cracking by wrapping the springform tin with aluminum foil and placing it in a water bath during baking for even, gentle heat distribution.
- Cool the cheesecake gradually inside the oven to prevent sudden temperature changes that can cause surface cracks, ensuring a smooth, creamy texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 479
- Sugar: 31 g
- Sodium: 193 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 115 mg