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Baileys Irish cream Cheesecake Recipe

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Category:
Category:
 

Chocolate Cookie Crust


Ingredients:  
Ingredients:  
1 Regular Full-Size Package Oreo Cookies, Crushed in Food Processor into Fine Crumbs (36 Sandwich Cookies in Total)
8 Tablespoons (4 Ounces) Unsalted Butter, Melted

Directions:
Directions:
Preheat Oven to 350º.
Wrap the bottom and sides of a 9" springform pan in heavy duty aluminum foil. Lightly spray the 9" pan with non-stick spray.
In a large bowl, combine the crushed cookie crumbs and melted butter, mix well to combine.
Press the mixture into the bottom - and slightly up the sides of the prepared pan.
Bake the crust in preheated oven for 10 minutes. Remove from oven, set aside.
Reduce the oven temperature to 325º.
 

Baileys Irish cream Cheesecake Filling


Ingredients:  
Ingredients:  
3 Packages (24 Ounces Total) Full-Fat Cream Cheese (Should be Very Soft at Room Temp)
1 Cup Full-Fat Sour Cream (Room Temperature)
1 Cup Sugar
3 Large Eggs (Room Temperature)
2 Egg Yolks (Room Temperature)
1 teaspoon Espresso Powder
1/2 Cup Baileys Irish cream Liqueur
Heavy Duty Foil
1 Slow Cooker Plastic Bag Liner

Directions:
Directions:
Place the cooled pan with crust in a slow cooking plastic bag. With a mixer, beat the softened cream cheese and sour cream until completely smooth. Add in the sugar, eggs and yolks and beat until smooth. Turn mixer off and fold in the espresso powder. Fold in the Baileys Irish cream Liqueur, mixing just until it's incorporated in the batter. Pour filling on top of the baked crust, use a spatula to smooth the top. Place the cheesecake pan into a large, deep pan. Place pans in the oven and then add an inch of hot water into the large pan. This is your water bath. The plastic bag will help the water to not seep into the crust. Bake cheesecake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit, undisturbed, for 40 minutes, inside the oven with the door shut. The cheesecake should still be slightly wiggly. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before removing. Cover the spring form pan loosely with plastic wrap and refrigerate for at least 6 hours.
 

Baileys Irish cream Chocolate Ganache


Ingredients:  
Ingredients:  
12 Ounces Semi-Sweet Chocolate, finely chopped (I used semi-sweet chocolate chips)
3/4 Cup Heavy Cream
1/4 Cup Baileys Irish cream Liqueur

Directions:
Directions:
Put chocolate pieces in a medium bowl. In a small saucepan over medium-heat, bring the cream to a rolling simmer. Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Whisk in the Baileys Irish cream. Set aside, at room temperature, unti needed. Pour ganache over cooled cheesecake. Set in refrigerator until ganache is set, about 1hour.

 

 

 

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