Place the foiled wrapped springform pan in the center of a large roasting pan. Then pour the cheesecake batter on top of the cooled chocolate crust and smooth out the top so that it is even. Turn the mixer off and using a large silicone spatula, fold in the Baileys Irish Cream to finish off your cheesecake filling. You don’t want to over mix the eggs or your cheesecake will turn out lumpy. Scrape down the sides of the bowl and add the eggs, one at a time and beat just until incorporated. Add the sour cream and beat until well incorporated. Reduce the speed of the mixer to slow and add in the cocoa powder and cornstarch. This is the base of your recipe and the mixture needs to be light and fluffy. Then beat in the sugar until the mixture is light and fluffy, approximately 3-4 minutes.īe patient here. In a large mixing bowl, beat the cream cheese until soft and smooth. When the batter is all mixed and the Bailey’s has been folded in, pour the batter in the prepared springform pan. Once it is finished baking, remove the pan from the oven and let it cool completely. Place the crust in the oven and bake for 10 minutes. Then press the mixture into the bottom and slightly up the sides of the prepared springform pan. Once the cookies are made into crumbs, mix with the melted butter until well combined. Or take out your frustrations and pound the cookies with your fists. However, if you don’t have a large enough food processor, place the cookies in a large resealable plastic bag, seal and crush with a rolling pin. Place the chocolate cookies, cream filling and all, in a food processor and pulse until they become fine crumbs. Now that the pan is ready, it is time to prepare the chocolate cookie crust. Optional step: line the inside of the springform pan with parchment paper and spray with non-stick cooking spray. This will help prevent water from seeping into the springform pan during the baking process. Start by preheating the oven and wrapping the entire outside of a 9-inch springform pan in 2-3 layers of aluminum foil. Once the cream cheese is softened, proceed with the recipe as instructed. This will then produce a creamier filling without any risk of clumps of cream cheese scattered throughout your cheesecake. Although there are other ways to soften cream cheese quicker, for this recipe I suggest the old fashioned method of setting it on the counter.īe sure to beat the room temperature cream cheese long enough so that it is completely smooth.
If you take the cream cheese directly out of the refrigerator, it will take approximately 1 hour for it to soften to room temperature. You can not, and I repeat, can not make this recipe with cream cheese that is still chilled from being in the refrigerator. INGREDIENTS Crustīefore you even begin to make your Bailey’s Irish Cream Cheesecake, you must set the cream cheese blocks out so that they warm to room temperature. However, be sure to continue to read the tips and tricks to making this recipe below. And as we all know, that would be dangerous to the waistline! Bailey’s Irish Cream Cheesecake *Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. And just like all cheesecake recipes, it is so rich and delicious that I would have a hard time with self-control. That is because this cheesecake is so good that I have a hard time eating just one piece.
Once you’ve made your Irish cream, store it in an airtight container in the fridge for around 2-3 weeks.A piece of Bailey’s Irish Cream Cheesecake with a Bailey’s chocolate ganache drizzled on top. But we also love it in coffee, cocktails (of course), milkshakes, and even baked goods and desserts, like in our Baileys coffee cake and Baileys cheesecake. Where can you use your homemade liqueur? Truthfully, it's amazing on the rocks. Throw everything into the blender and mix until combined. The best part? The process is ridiculously easy. To make a quick and easy Irish cream liqueur, all you need are items you probably have in your kitchen right now: whiskey, half & half, sweetened condensed milk, cocoa powder, vanilla, and a blender. It's rich, creamy, and decadent, adding a boost of sweet flavor to anything you add it to. Irish cream is a liqueur made primarily from whiskey and cream.
Think beyond the classic cocktails (like the Nutty Irishman or chocolate martinis) you can use this homemade Irish cream in plenty of desserts, drinks, and even plain over ice. Once you make it? Your options are endless. All you need are 5 ingredients and a blender to create this sweet and creamy liqueur. If you’re a Baileys fanatic, you may be surprised to learn just how easy it is to make homemade Irish cream right at home.
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