Bailey Style Irish Cream Cheesecake (Printable)
Enjoy a rich, creamy cheesecake featuring distinct Irish cream taste, made without alcohol. Ideal for any special occasion or family treat.
# What You Need:
→ Crust
01 - 14 chocolate sandwich cookies
02 - 4 tablespoons unsalted butter, melted
→ Irish Cream Filling
03 - 24 ounces cream cheese, softened
04 - 1 cup granulated sugar
05 - 3 large eggs, at room temperature
06 - 3/4 cup heavy cream
07 - 1/2 cup sweetened condensed milk
08 - 1/4 cup alcohol-free Irish cream syrup (or substitute: 2 tablespoons instant coffee, 2 tablespoons cocoa powder, 1 teaspoon vanilla extract, 3 tablespoons evaporated milk)
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon cornstarch
→ Topping
11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
14 - Grated chocolate or cocoa powder, for garnish (optional)
# How to Make It:
01 - Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a food processor, pulse chocolate sandwich cookies until fine crumbs are achieved. Combine crumbs with melted butter until fully incorporated. Press this mixture firmly into the prepared springform pan. Refrigerate while preparing the filling.
03 - In a sizable mixing bowl, beat softened cream cheese and granulated sugar until the mixture is smooth and lump-free.
04 - Gradually incorporate eggs, adding one at a time and mixing thoroughly after each addition until just combined.
05 - Gently blend in the heavy cream, sweetened condensed milk, alcohol-free Irish cream syrup (or chosen substitute), vanilla extract, and cornstarch. Mix only until the batter is smooth; avoid overmixing.
06 - Carefully pour the prepared Irish cream filling over the chilled cookie crust in the springform pan.
07 - Position the springform pan on a baking sheet. Bake for 55 to 65 minutes, or until the edges are firm and the center exhibits a slight wobble when gently shaken.
08 - Turn off the oven, partially open the oven door, and allow the cheesecake to cool within the oven for 1 hour.
09 - Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for a minimum of 4 hours, ideally overnight, to ensure proper setting.
10 - For the topping, whip heavy cream with powdered sugar and vanilla extract until stiff peaks develop. Spread or pipe this topping over the thoroughly chilled cheesecake. Garnish with grated chocolate or cocoa powder, if desired, before serving.
11 - For clean slices, use a sharp knife, wiping the blade clean between each cut.
# Expert Suggestions:
01 -
- It's a secret weapon for pleasing everyone, even the little ones, with its rich, complex flavor.
- You'll be amazed how much warmth and festivity this dessert brings to any table.
02 -
- Don't rush the chilling process; a fully chilled cheesecake sets beautifully and slices cleanly.
- Overmixing the batter, especially after adding eggs, can incorporate too much air and cause cracks during cooling.
03 -
- To get that distinctive Irish cream flavor without alcohol, don't be afraid to adjust the coffee/cocoa/vanilla blend slightly to your taste.
- When pressing the crust, use the flat bottom of a glass or measuring cup to get an even, firm layer that won't crumble.