The 1/2-inch-thick layer of fudgy ganache
tops the creamy Baileys-filled center, which rests atop an Oreo biscuit
base - need we say more? Without a doubt, this adults-only cheesecake
recipe is sinfully delicious, and we guarantee that you'll love every
bite!
Ingredients: (Serves 8)
For the crust:
• 26 Oreo cookies
• 4 tbsp unsalted butter, melted
• 1/8 tsp kosher salt
For the cheesecake
• 4, 8-ounce bars cream cheese, at room temperature
• 1 1/2 cups sugar
• 1/4 cups cornstarch
• 4 large eggs
• 1 1/2 tsp vanilla extract
• 2/3 cup Bailey's
For the ganache:
• 1/3 cup heavy cream
• 1 cup chopped semisweet chocolate or chocolate chips
Directions:
Preheat the oven to 350°F. Butter a 9" spring-form dish.
To make the crust blend the Oreos with melted butter in a blender and
mix until combined well.
Freeze for 10 minutes, then bake the base for
10 minutes. Let it cool and reduce the oven to 325°F.
To make the cheesecake beat the cream cheese and the sugar until
completely smooth (with no lumps) in a stand mixer on medium speed,
using the paddle attachment.
Add the cornstarch and add the eggs one at a
time, beating for 1 minute between each one. Add the vanilla extract
and the Bailey's.
Once the crust has cooled, pour the batter atop. Tightly wrap the
outside of the pan with two layers of aluminum foil.
Place the pan on a
roasting pan, and pour enough boiling water to reach halfway up the
cheesecake pan.
Bake until it is slightly jiggly in the center and
golden on the edges (this should take about 1 hour.
Turn the oven off
and let the cheesecake cool down in the oven for 1 hour.
Then remove
from the water bath and transfer to the refrigerator to cool completely.
Leave for at least 4 hours.
To make the ganache heat the heavy cream in a small saucepan over low
heat. Then place the chocolate in a heat-safe bowl, pouring the hot
heavy cream over it. Let it sit for 3 minutes, then stir until creamy.
Put in the refrigerator to thicken for 30 minutes, then spread 3/4 of
the ganache over the cheesecake.
Freeze for 5 minutes. Reheat what's
left of the ganache and using a spatula, add a shiny, thin layer then
serve immediately.