Chocolate-Glazed Baileys Irish Cream Cheesecake
Cheesecake lovers beware! This rich and decadent cake is bound to be a favorite in your household, but it won't last long!
Yield
12 servingsPrep
60 minCook
60 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
graham crackers/wafers
|
*
|
| ¼ | cup |
butter, unsalted
melted |
|
| 24 | ounces |
cream cheese
at room temp |
|
| 7 | tablespoons |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
sour cream
plus 2 tablespoons |
|
| ¼ | cup |
liqueur
plus 2 tablespoons, irish cream style |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
heavy whipping cream
|
|
| 9 | ounces |
semi-sweet chocolate
chopped, null, null |
|
| 1 | x |
chocolate
curls for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
graham crackers/wafers
|
*
|
| 59 | ml |
butter, unsalted
melted |
|
| 693.6 | ml/g |
cream cheese
at room temp |
|
| 105 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
sour cream
plus 2 tablespoons |
|
| 59 | ml |
liqueur
plus 2 tablespoons, irish cream style |
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
heavy whipping cream
|
|
| 260.1 | ml/g |
semi-sweet chocolate
chopped, null, null |
|
| 1 | x |
chocolate
curls for garnish, optional |
*
|
Directions
For Crust: Preheat oven to 350℉ (180℃). Finely grind graham crackers in processor. Add butter and blend until combined. Press crust mixture onto bottom (not sides) of 9 inch diameter spring form pan. Bake crust until golden about 8 minutes. Transfer crust to rack. Maintain oven temp.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in flour. Add eggs 1 at a time, beating just until combined. Mix in remaining ingredients. Pour filling into crust. Bake 10 minutes. Reduce oven temperature to 250. Bake about 40 minutes longer. Cool cake in a pan on rack 10 minutes.
Loosen cake. Cool. Chill overnight.
For Glaze: Bring cream to simmer in heavy medium size saucepan. Reduce heat to low. Add chopped chocolate and stir until melted and smooth. Cool glaze to lukewarm. Pour glaze over cake after releasing cake from pan. Refrigerate until glaze sets, about 30 minutes.
12 servings.
