Baileys Cheesecake (very creamy)
A slightly boozy-flavored dessert that's indulgent and perfect for a special occasion. The star of this dessert is the unmistakable taste of Baileys (Irish cream liquor), infused into an impeccably smooth and creamy cheesecake filling. It has a melt-in-your-mouth quality and sits atop a buttery, crumbly base, offering a fantastic contrast in textures.
Servings 8 servings
Ingredients
For the graham cracker base:
- 1 ½ cups ground graham crackers
- ½ cup unsalted butter melted
For the cheesecake:
- 32 ounces regular cream cheese 4 bricks, at room temperature
- 1 ¼ cups sugar
- 5 eggs at room temperature
- 1 teaspoon vanilla extract or ¾ teaspoon vanilla paste
- ¼ cup Baileys liqueur
- 2 tablespoons cream at room temperature
For the sour cream topping:
- ¾ cup sour cream at room temperature
- 2 tablespoons Baileys liqueur
Instructions
For the cookie base:
- Preheat oven to 325°F (170°C).
- Have ready a 9-inch (24cm) springform cake pan with a removable bottom.
- If starting with whole graham crackers, grind them in the food processor until you have fine crumbs.
- Stir 1 ½ cups ground graham crackers with ½ cup unsalted butter in a medium bowl until the mixture looks like wet sand. If starting with whole graham crackers, grind them in the food processor until you have fine crumbs. Add the melted butter and pulse to mix.
- Press this mixture firmly onto the bottom of the pan.
- Bake for 10 minutes. Let cool on a wire rack while making the filling.
- Turn the oven down to 300°F (150°C).
For the cream cheese filling:
- In a large bowl, beat 32 ounces regular cream cheese on low speed until very smooth. You can use an electric mixer or wire whisk. If the cheese is at room temperature, mixing by hand should not be a problem.
- Gradually add 1 ¼ cups sugar and beat until well incorporated.
- Add 5 eggs, mixing until incorporated but not beating, and scraping down the sides of the bowl.
- Add 1 teaspoon vanilla extract, ¼ cup Baileys liqueur and 2 tablespoons cream, stirring to incorporate well. Don’t beat.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20 minutes at 300°F (150°C), turn the oven down to 250ºF (120°C) and bake for another 30 minutes. (This can vary depending on your oven). At this point, the cheesecake should jiggle in the center. Don't be tempted to bake it longer.
- Turn off the oven, but keep the cheesecake inside for half an hour with the door ajar.
- Take the cake out of the oven and spread the topping (below), leaving a ½-inch edge around, being careful not to tear the top crust.
- Very carefully, run a small smooth-bladed knife around the edges (top part) to loosen up any bits that might be stuck.
- Cool to room temperature, wrap the pan in plastic without removing the cheesecake, and refrigerate for 8 to 12 hours. For the creamiest consistency, I recommend 1 day.
- Remove the cheesecake from the cake pan carefully by running a knife around the edges and using a spatula to lift it from the pan. Transfer it to the serving plate and sprinkle chopped white chocolate on top before cutting.
- Keep leftovers refrigerated or frozen, covered in plastic wrap or an airtight container.
For the topping:
- In a small bowl, mix ¾ cup sour cream and 2 tablespoons Baileys liqueur.
- You can add a few drops of vanilla extract if you want to. I normally don't.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
For best results and a creamy consistency, follow the cooling down and refrigeration instructions in the recipe card and in this post.
