The Definitive Bailey's Cheesecake
This Bailey's Cheesecake is as simple as it gets to make. This is as creamy a cheesecake you will find and very Bailey's forward with a Bailey's White Chocolate Glaze to finish it. Perfect for a beginning baker or a seasoned baker.
Servings: 12
Calories: 528kcal
Ingredients
Chocolate Crumb Crust
- 1 1/3 cups graham cracker crumbs (150 grams)
- 1/4 cup cocoa (24 grams)
- 1/2 cup powdered sugar (45 grams)
- 6 tablespoons unsalted butter, melted (80 grams)
Cheesecake Filling
- 2 pounds cream cheese, regular or 1/3 less fat, room temperature (910 grams)
- 1 cup sugar (200 grams)
- 5 large eggs
- 1/3 cup Bailey’s Liqueur
Bailey’s White Chocolate Glaze
- 4 ounces white Chocolate*
- 3 tablespoons Bailey’s Liqueur
- *It is important to use real white chocolate and not white chocolate coating. See notes above.
Instructions
Chocolate Crumb Crust – go here for how to pictures for crumb crust
- Preheat the oven to 200 degrees.
- Spray a 9x3 inch cheesecake pan or a springform pan with non-stick baking release. Set aside.
- Place the graham cracker crumbs in a bowl. Sift the cocoa and powdered sugar over them. Whisk together.
- Add the melted butter and combine with a fork so the crumb mixture is equally coated.
- Press evenly into the bottom of the pan. Set aside.
Cheesecake Filling - Processor Method
- Place half the cream cheese in the processor and process until it is smooth. Scrape down.
- Add the remainder of the cream cheese and the sugar, processing until completely smooth. Scrape down several times and process again to make sure there are no lumps.
- Add the eggs, process and scrape down.
- Add the Bailey’s. Process to make sure it is smooth.
- Pour it into the prepared pan and place it in the oven.
Cheesecake Filling - Mixer Method
- It is best to have the cream cheese and eggs at room temperature if using the mixer.
- In a mixer bowl, combine the cream cheese and sugar, beating until smooth. Scrape the sides and bottom often to prevent lumps.
- Add the eggs, one at a time. Scrape down every two eggs.
- Add the Bailey’s. Beat to just combine. You do not want to incorporate air into the mixture at this point.
- Pour into the prepared pan and place in the oven.
Baking the Bailey’s Cheesecake
- Bake for 2 1/2 hours until the cheesecake has a very slight “jiggle” in the middle.
- Cool in the pan and refrigerate until cold or overnight.
Releasing the Cheesecake
- This cheesecake usually pulls away slightly from the edge of the pan. If it doesn't, briefly heat the sides of the pan with a blow dryer.
- If using a cheesecake pan, place it on top of a wide can such as a 28 ounce can of tomatoes.
- Slide the rim down.
- If using a springform pan, release the side of the pan.
- Using a straight, metal spatula, loosen the bottom by slipping the spatula between the cake and the bottom of the cheesecake pan. Go around the entire bottom to make sure it isn't sticking anywhere.
- Using two pancake turners, one on each side of the cake, lift the cheesecake onto a cake board or serving plate.
- If using a springform pan, you cannot loosen the bottom because of the lip.However, the cheesecake should be firm enough to lift off using the pancake turners.
Bailey’s White Chocolate Glaze
- Chop the white chocolate into small pieces.
- Place the Bailey’s in the top of a double boiler or a bowl that will fit over simmering water in a pan.
- Add the chopped chocolate.
- Bring the water to a simmer. Do not let it boil and do not let it touch the bottom of the pan.
- Heat slowly to melt the chocolate. After the chocolate starts to melt, stir or whisk gently to avoid air bubbles in the finished glaze.
- After the glaze is completely smooth, pour tit over the chilled Bailey’s Cheesecake and spread out to the sides. If some drips down the sides, that’s fine.
- Refrigerate to set.
Notes
Making this cheesecake in a food processor takes this dessert to a whole new level. It is creamier, smoother and more dense. I don't make them any other way now, even at the restaurant. The recipe gives a mixer version also, but if possible use the processor.
One of the best things about this cheesecake is not having to place it in a water bath. The very slow, steady baking makes this extra step unnecessary. Yay!!!
While room temperature cream cheese and eggs are often recommended for cheesecakes, it isn't necessary if using the processor. Just make sure to scrape the bottom and sides from time to time to prevent lumps. If using the mixer, it is helpful to room temperature the cream cheese and eggs as a mixer doesn't have the power of a processor.
Cool the Bailey's cheesecake in it's pan and refrigerate until cold or overnight.
For maximum flavor, allow the cheesecake to sit at room tempoerature 15 to 20 minutes before serving.
This cheesecake freezes extremely well. Freeze it in the pan, without the glaze, well wrapped in several layers of foil for several months. Thaw it in the refrigerator overnight, leaving it covered. If there is condensation on top of the cheesecake, pat it dry with a paper towel. Release it as shown in the step-by-step photos, make the glaze and finish the cheesecake. It can be stored for several days in the fridge
Nutrition
Calories: 528kcal | Carbohydrates: 45g | Protein: 8g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 693mg | Potassium: 171mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1289IU | Calcium: 95mg | Iron: 1mg
