Fudgy Bailey's Cheesecake

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

 

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  OR Irish cream by Twisst *

 

For the ganache:  

 

1/3 cup heavy cream  

 

1 cup chopped semisweet chocolate or chocolate chips 

*A great non-alcoholic substitute for Baileys Irish Cream is a homemade version using milk, cream, coffee, condensed milk, and flavorings like vanilla and maple syrup.  

 

 

 

Preparations

 

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. 

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