I came across this recipe recently and…
Bailey’s Irish Cream Cheesecake
The most delicious Irish Cream cheesecake you’ll ever make
Normally, I’m not prone to hyperbole. But to say this Bailey’s Irish Cream cheesecake is the best you’ll ever make is probably not an exaggeration. On many occasions, I’ve made this for guests or to bring to a dinner party and it has always been an immediate favorite with people clamoring for the recipe.
Originally, I found this recipe in Bon Appetit magazine many years ago and a while back I looked it up to see if they had it online. Yes, they did. (Or did, it appears it’s no longer there as of this writing.) But is it the same? No, it wasn’t. As so often happens with recipes, they have a way of changing over time and this one is no different.
There are plenty of Bailey’s Irish Cream Cheesecake recipes to be found however, I’m one for simplicity and not mixing up flavors to any large degree. And in many of the recipes found online, there are too many unnecessary ingredients. If a recipe is titled Bailey’s Irish Cream Cheesecake I want it to taste like Bailey’s. No crazy crusts, toppings, or other ingredients will cut it for me. This recipe lets the cheesecake bask in Bailey’s Irish Cream glory.
The topping is a ganache, which is simply heavy cream and baker’s chocolate in an almost one to one ratio. The reason ganache works for the topping is Bailey’s Irish Cream has….yes, chocolate. Complimentary flavors work every time and neither the ganache or the Bailey’s overpower the other. C’est Magnifique!
The key to any cheesecake recipe is in the baking. One can’t let the cake overbake or the top will split as it cools. Admittedly, I have this happen on occasion when I think the cake is too jiggly and let it go another few minutes. A word to the wise, don’t let it bake too long.
Jiggly? Yes. In the oven, the center of the cheesecake should be a bit jiggly when you give it a gentle shake. It may not look done, but it is. The residual heat in the pan will allow the cheesecake to bake properly. This recipe calls for 45 to 50 minutes in the oven. If I let it go to 45 in our oven the cheesecake will crack so I pull it at 40 or 42 minutes. Let it cool and then refrigerate for a bit.
To make the ganache, add room temperature cream and chocolate to a small pot and warm it slightly over medium-low heat. Remember chocolate melts at 86F so it won’t take long. You don’t want the ganache too warm, just spreadable.
Pour a good dollop of the ganache over the center of the cheesecake and spread it in a circular motion with the back of a large spoon working from the center to the edges. Let the ganache drip over the sides then smooth them out with the spatula. You can serve after the ganache cools a bit, but I find cooling it overnight in the refrigerator works best.
Portioning the cheesecake should be done with a long slicing knife. Warm the blade well under hot running water and make a cut across the entire cheesecake in a downward motion the pulling the blade back through the cake, wipe the blade clean and re-warm it for the next cuts. If you don’t warm the blade the ganache will crack.
Now, you will have ganache left over. Not a lot, but some. So take this opportunity to make chocolate truffles by adding more chocolate to the ganache. Add just a little at a time, one ounce, constantly scraping the sides of the pot with a silicone spatula until the ganache starts to get stiff. Keep the heat on but move the pot on and off the burner to control the temperature. For a bit more flavor add a few drops of orange oil. You can also add a touch of kosher salt to jack the chocolate taste up a tad. Crazy but true.
Once the chocolate has warmed slightly you’ll have what is starting to look like a very dense, dryish chocolate brownie in the pot. While stirring with a spatula the chocolate will not stick to the side of the pot. Done. Take a spoon and scoop about one tablespoon and roll it in the palm of your hands to a ball. (Yes, it will be messy so rubber gloves isn’t a bad idea.) Place the balls on a cold dinner plate and refrigerate until chilled through. When they are chilled, roll them in cocoa powder or powdered sugar. Serve at room temperature for a terrific after-dinner treat that is tasty yet not a belly bomb.
Now, go ahead and make the Bailey’s Irish Cream Cheesecake. You’ll love it!
Utensils used in this recipe are:
(You help support Clean Slate Farm when you purchase from our Amazon Associates Store, and these are affiliate links. We receive a small commission if you purchase through them .)