Irish Cream Chocolate Cheesecake

This Irish Cream Chocolate Cheesecake is my favorite cheesecake recipe to use on special occasions.

Crust:

1 1/2 cups crushed Oreo cookies

3 Tbsp. unsalted butter, melted

Cheesecake:

3-(8 oz.) packages cream cheese, at room temperature

1/8 tsp. salt

1 1/4 cups granulated sugar

1/4 cup unsweetened cocoa powder

3 Tbsp. all-purpose flour

3 large eggs, room temperature

1/2 cup sour cream, room temperature

1/2 cup Bailey’s Irish Cream

Chocolate Ganache:

1/2 cup heavy cream

4 oz. dark chocolate

shaved chocolate for serving, optional

Preheat oven to 350 degrees. Brush the sides and bottom of a 9-inch spring-form pan with 1/2 Tbsp. of melted butter.

In the bowl of a food processor, with fitted metal blade, process Oreo cookies into fine crumbs. With the machine running, drizzle melted butter and process until combined and butter is evenly mixed.

Press into the bottom of a 9-inch spring form pan. Bake for 10 minutes. Set aside to cool on wire rack.

Increase oven temperature to 450 degrees.

Bring about 4 quarts water to simmer in stockpot for the water bath.

In a medium bowl, using an electric mixer, beat cream cheese on medium about 1 minute. Scrape beater and bottom and sides of bowl. Add salt and sugar and beat at medium-low speed until combined. Scrape bowl. Add cocoa powder and flour and beat until combined. Add 3 eggs and beat on low just to incorporate. Add sour cream and Bailey’s and beat on low to combine. Scrape bowl and stir.

Brush the sides of the spring-form pan with 1/2 Tbsp. of melted butter. Set spring-form pan on 18- inch square double layer heavy-duty foil and wrap bottom and sides with the foil, set wrapped pan in roasting pan.

Pour filling into spring-form pan and smooth surface. Set roasting pan in oven and pour enough boiling water to reach about halfway up side of the spring-form pan.

Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking until center of cake is slightly wobbly when pan is gently shaken, about 1 hour.

Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes.

Remove spring-form pan from water bath, discard foil and set on wire rack, continue to cool about 3 hours. Wrap with plastic wrap and refrigerate at least 4 hours or up to 3 days.

To prepare chocolate ganache:  Place the chocolate chips and heavy cream in a 2 cup glass measuring cup. Microwave on high, stirring every 30 seconds, until smooth. Let cool to room temperature.

Pour over the top of the cheesecake and sprinkle with chocolate shavings if desired. Refrigerate until set.

Let stand at room temperature for 20 minutes before serving.

 

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