Description
This Bailey’s Cheesecake combines a creamy white chocolate filling infused with Bailey’s Irish Cream and coffee, set on a crunchy Oreo cookie crust. Topped with rich dark chocolate ganache and espresso-flavored whipped cream, this decadent dessert offers a perfect balance of flavors and textures for cheesecake lovers.
Ingredients
Scale
For the crust:
- 15 Oreo Cookies
- 4 Tablespoons unsalted butter, melted
For the filling:
- 1 ¼ cup heavy whipping cream
- ¼ cup Bailey’s Irish Cream liquor
- 1 Tablespoon strong brewed coffee
- 11 ounces white chocolate chips or chopped white chocolate bar
- 2 packages cream cheese, room temperature (8 ounces each)
- ¾ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
For the ganache:
- ½ cup heavy whipping cream
- 6 ounces dark chocolate chips or chopped dark chocolate
For the whipped cream:
- 2 Tablespoons powdered sugar
- 1 teaspoon espresso powder
- ¼ cup dark chocolate espresso beans
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: Pulse Oreo cookies in a food processor until they become fine crumbs. Mix the crumbs with melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the freezer to set while preparing the filling.
- Preheat oven and set up water bath: Preheat your oven to 350°F (175°C). Place a large broiler pan on the bottom shelf of the oven and fill it with at least one inch of water to create a water bath environment for the cheesecake.
- Make chocolate mixture: In a double boiler, gently heat the heavy cream, Bailey’s Irish Cream, and brewed coffee until hot but not boiling. Add the white chocolate chips to the hot mixture, stir continuously until the chocolate is fully melted and smooth. Remove from heat and allow to cool.
- Mix cheesecake filling: In a mixing bowl, combine cream cheese, granulated sugar, cornstarch, sour cream, and vanilla extract. Beat the mixture for two minutes, ensuring to scrape down the sides to incorporate all ingredients evenly.
- Incorporate chocolate mixture: Slowly pour the cooled white chocolate mixture into the cream cheese mixture, mixing just until blended and smooth.
- Add eggs: Add the eggs one at a time, beating after each addition just until the batter reaches a mousse-like texture. Avoid overmixing to keep the filling light and creamy.
- Assemble cheesecake: Pour the filling evenly over the chilled Oreo crust in the springform pan.
- Bake cheesecake: Place the cheesecake on a baking sheet and position it on the oven rack just above the broiler pan in the lower third of the oven. Do not place the cheesecake directly in the water. Bake for one hour without opening the oven door.
- Rest cheesecake: After one hour of baking, turn off the oven and leave the cheesecake inside undisturbed for 30 minutes to finish cooking gently.
- Cool cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature. Run a knife around the pan edges to loosen. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Prepare ganache: Heat the heavy cream in a double boiler until hot but not boiling. Remove from heat and add the dark chocolate chips. Stir continuously until smooth and allow the ganache to cool to room temperature until thickened but pourable.
- Top cheesecake with ganache: Pour the ganache evenly over the chilled cheesecake, spreading to cover the surface.
- Make whipped cream: In a clean mixing bowl, beat the heavy cream, powdered sugar, and espresso powder together until stiff peaks form, approximately 4 to 5 minutes.
- Decorate cheesecake: Pipe or dollop the espresso-flavored whipped cream on top of the ganache finishing with a sprinkle of dark chocolate espresso beans.
- Serve: Slice the cheesecake and enjoy this indulgent Bailey’s dessert.
Notes
- Use room temperature cream cheese and eggs to ensure a smooth filling without lumps.
- Do not open the oven door during baking; sudden temperature changes can cause cracking.
- The water bath helps maintain even moisture and prevents cracking in the cheesecake.
- The cheesecake is best after chilling overnight to fully set the flavors and texture.
- If white chocolate is unavailable, you can substitute with milk chocolate, but the flavor profile will change.
- Make sure not to overbeat eggs into the batter to maintain a creamy, mousse-like texture rather than a dense cake.
- Use a 9-inch springform pan for easy removal and slicing of the cheesecake.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 550
- Sugar: 40g
- Sodium: 250mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 150mg
