Bailey Style Irish Cream Cheesecake (Printable Version)
Experience a luscious, creamy cheesecake with the distinct taste of Irish cream, crafted without any alcohol. Ideal for all occasions.
# What You Need:
→ Crust
01 - 7 ounces chocolate sandwich cookies (about 14 cookies), finely crushed
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 a blend of 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 your oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
02 - In a food processor, pulse the chocolate sandwich cookies until fine crumbs form. Transfer to a bowl and mix with the melted butter until thoroughly combined. Press this mixture firmly into the bottom of the prepared springform pan. Place the pan in the refrigerator to chill while you prepare the filling.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until the mixture is smooth and creamy.
04 - Add the eggs one at a time, mixing well after each addition until just combined. Be careful not to overmix.
05 - Blend in the heavy cream, sweetened condensed milk, alcohol-free Irish cream syrup (or the substitute blend), vanilla extract, and cornstarch. Mix on low speed just until the filling is smooth. Avoid overbeating, which can introduce too much air.
06 - Carefully pour the prepared Irish cream filling over the chilled cookie crust in the springform pan. Place the springform pan on a baking sheet to catch any potential drips. Bake for 55 to 65 minutes, or until the edges are set and the center of the cheesecake still has a slight jiggle.
07 - Once baked, turn off the oven and prop the door slightly ajar. Allow the cheesecake to cool gradually inside the oven for 1 hour. This helps prevent cracking.
08 - Remove the cheesecake from the oven and let it cool completely to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
09 - For the topping, in a clean bowl, whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form. Spread or pipe this whipped topping over the thoroughly chilled cheesecake. For an optional decorative touch, garnish with grated chocolate or a dusting of cocoa powder.
10 - When ready to serve, use a clean, sharp knife to slice the cheesecake. For neat slices, wipe the knife clean between each cut.
# Expert Advice:
01 -
- You get all the decadent, creamy Irish cream flavor without any alcohol, making it perfect for every guest.
- It's surprisingly simple to master, even for a showstopper dessert, and the make-ahead nature is a lifesaver.
02 -
- Always bring your cream cheese and eggs to room temperature; it's the single most important trick for a smooth, lump-free batter and an even bake.
- Don't fear the alcohol-free Irish cream substitute; the blend of coffee, cocoa, vanilla, and evaporated milk works wonders if you can't find the syrup, and sometimes tastes even more nuanced.
03 -
- For an extra smooth cheesecake batter, ensure your cream cheese is very soft and beat it alone for a minute before adding sugar.
- If you're using the substitute Irish cream blend, mix the dry ingredients (coffee, cocoa) with a tiny bit of evaporated milk first to form a paste before adding the rest, preventing lumps.