Bailey’s Irish Cream Cheesecake

OK, to tell the truth, I am not a great fan of desserts with the taste of alcohol and spirits till I tried this great Bailey's Irish Cream cheesecake that made me alter my opinion.
Cheesecake was always my first choice when dessert for any occasion comes into account. When it was a cake or a version -- bake cheesecake cupcakes or no recipes, it's always my favorite. There's absolutely not any cheesecake I haven't made multiple times: Reese'schocolate, Nutella, strawberry, pumpkin, peanut butter... but I always avoided Irish Cream.
Suggestions with Baking a Cheesecake:
I made it from the water and set it on the wire to cool down, but then came the surprise that was unwanted. Water started dripping from the cake. I thought: Oh, noooo, my cake is destroyed! However, I tried to save what could be stored and came to terms with it. I place it back in the oven (this time without water bath) and then left it in a very low temperature to cool down during the night. I couldn't wait to find out what happened. And thank God, it was bad. The cake was not destroyed, you could guess what it needed to undergo
Even after all this, the cake was so yummy... I wonder how yummy it would have been if everything had gone to plan
Recipe adapted from HERE
#Bailey’sIrish Cream #Cheesecake
For the crust:
  • 2 cups Oreo cookie crumbs (use whole cookies with filling)
  • 5 tablespoons unsalted butter, melted
  • For cheesecake filling:
  • 3 (8 oz) packages cream cheese-softened
  • 1 1/3 cups sugar
  • 1/4 cup cornstarch
  • 3 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup Baileys Irish cream
For Chocolate ganache:
  • 1 1/4 cup heavy cream
  • 12 oz. semi-sweet baking chocolate-chopped
  1. Preheat oven to 350 degrees.
  2. Mix together Oreo crumbs and melted butter, press the mixture into 9" springform pan and bake for 8-10 minutes, set aside to cool.
  3. When the crust is cooled, wrap pan with two layers of aluminum foil and deliver up the foil the sides of the pan and be sure it's tight and protected so no water gets in during the baking process!!!!
  4. With electric mixer, combine cream cheese and sugar on medium speed until smooth.
  5. Add cornstarch and continue to mix until completely incorporated, reduce the speed to low and add eggs one at a time, then add vanilla extract and Baileys.
  6. Pour batter into prepared pan and place in a roasting pan, fill skillet about a quarter of the way with warm water and bake at 350 degrees for 55-65 minutes, rotating once halfway through (until the cheesecake is set around the edges and slightly loose at the center)
  7. Remove springform pan from the water bath and place onto a cooling rack to cool, then remove aluminum foil and refrigerate (at least 5 hour or overnight). Run a knife around the edge and take of the ring of springform pan when it cooled. .
  8. Over double boiler melt chopped chocolate until completely smooth and has no lumps, then stir in heavy whipping cream(in the refrigerator ). It must be thick and creamy without dripping so that you might spread it on sides but also on the cake. Use only 2/3 of the ganache and place the cake in the freezer for 5-10 minutes to harden the ganache. Take the cake out of the freezer and reheat the remaining part of the ganache but this time it ought to be smooth (but not too thin) so that you can pour it on the cake to create the glossy and smooth surface.
  9. To keep the glow of the ganache let it cool at room temperature then keep the cake in the refrigerator.

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