Bailey's Chocolate Cheesecake
- Yield 12
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Bailey's Chocolate Cheesecake is a dessert recipe on Avoteb. The yield on the card is 12. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 1/2 cups chocolate graham cracker (or chocolate cookie) crumbs
- 1/3 cup powdered (confectioner’s) sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup (half a stick) butter, melted
- 3 (8 ounce) packages cream cheese, softened (I used 1/3 less fat)
- 1 1/4 cups white sugar
- 1/4 cup unsweetened cocoa powder
- 3 Tbsp. all-purpose flour
- 3 eggs
- 1/2 cup sour cream
- 1/2 cup Bailey’s (or other Irish cream liqueuor)
- 1/2 cup heavy cream (or half and half)
- 4 ounces dark chocolate
Method
Warm oven to 350 degrees F. In a large bowl, mix together the cookie crumbs, confectioners’ sugar and 1/3 cup cocoa. Tip in melted butter and stir until well mixed. Blot into the bottom of a 9-inch well-greased springform pan. Roast in preheated oven for 10 minutes; keep nearby. Increase oven temperature to 450 degrees.
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until blended and smooth. (Try not to over-mix!) Add eggs one at a time, mixing well after each addition. Puree in the sour cream and Irish cream liqueur; mixing on low speed until blended. Tip filling over baked crust.
Skippable: To prevent cracking in the cheesecake, the cook’m a big fan of water baths! Just fill a 9×13 (or whatever size) glass pan halfway with water, and place it on the bottom rack while the oven preheats, and then while the cheesecake cooks.
Set the cheesecake in the oven on the shelf above the water bath, and bake at 450 degrees for 10 minutes. Lower oven temperature to 250 degrees, and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill for a few hours before serving.
Skippable: To prepare the ganache, place the chocolate chips in a bowl. Then heat the cream (or half and half) in a small saucepan over medium-a low burner until it is almost boiling. Lift from heat, and pour over the chocolate chips and let sit for 30 seconds. Then stir until the chocolate chips have melted and are mixed in well. Tip over the top of the cheesecake, and sprinkle with chocolate chips or chocolate shavings if you’d like.
