Baked Baileys Cheesecake topped with Baileys Chocolate Ganache Recipe
Bailey's Cheesecake Bars feature a chocolate graham cracker crust, Irish cream cheesecake filling with a hint of espresso, and a fudgy layer of rich chocolate ganache on top.
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Featuring a chocolate graham cracker crust, Irish cream cheesecake filling with a hint of espresso, and a fudgy layer of rich chocolate ganache on top, these bars are the perfect treat for St. Patrick's Day.
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Add Baileys Irish Cream and mix until smooth. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it.
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Make the crust: Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving an overhang. In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass.
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Set aside. In a large mixing bowl, beat softened cream cheese until creamy and then add in sugar and mix well. One by one, add in eggs and beat until each is incorporated before adding in the next one. Add in sour cream, salt, vanilla, all purpose flour and Baileys and continue mixing until you have a creamy filling.
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Crush with a rolling pin or wine bottle until fine crumbs form. Transfer to a medium bowl. Add butter and salt and toss, adding more melted butter 1 tablespoon at a time if mixture seems dry.
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Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 minutes. Turn off the heat and crack the oven door and allow the cheesecake to cool in the oven for 30 minutes. Transfer to rack to let cool completely. Refrigerate until completely chilled, at least 4 hours.
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Melt the semi-sweet chocolate in the microwave on 50 percent power for 30-second increments until melted. Whisk in the heavy cream. Whisk the 3/4 cup plus 2 teaspoons of heavy cream into the melted chocolate until a ganache forms. Garnish and serve. Drizzle the ganache over the chilled cheesecake.
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Using a small pot, heat heavy whipping cream until simmering. Place the chocolate chips and Bailey's into a heat proof bowl and pour the hot heavy whipping cream over the chocolate chips. Allow to sit for 1 minute before mixing until smooth. Pour the chocolate ganache over the cooled cheesecake. Cut into bars and enjoy!
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Combine: Heat the cream in the microwave for 30 seconds, until steaming. Pour over the chocolate and let sit for 3 minutes. Stir until smooth. Add the Bailey's and mix until combined. Drizzle: Drizzle ganache over the Baileys cheesecake and top with whipped cream, if desired.
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In the bowl of a food processor, add the shortbread cookies and powdered sugar. Pulse for 30 seconds or until you have fine crumbs. Add the cream cheese and Baileys Irish cream to the crumbs. Pulse for another 20-30 seconds or until you have a smooth mixture and all the cream cheese has been fully incorporated.
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Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Whisk in the Baileys Irish Cream. Set aside, at room temperature, until needed. Pour ganache over cooled cheesecake.
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How to Make Baileys Cheesecake Bars for St. Patrick's Day. Prep the Crust: Press the crust down firmly into a 9×13-inch baking pan line with parchment paper or foil. Pre-bake for 10 minutes. Make the Filling: For the creamiest possibly texture, use a food processor.If you don't have one, a large mixing bowl and a handheld electric mixer will work.
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Directions. STEP ONE. Trim the top off the sponge and put it into a clean 20cm cake tin. STEP TWO. Beat the mascarpone, cream cheese, sugar and Baileys with an electric or balloon whisk until smooth. Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon. STEP THREE.
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Bake. Bake for 1 hour and 15 minutes. Cool. Turn off the oven and leave the door closed for 30 minutes before cracking the door of the oven and allowing the cheesecake to sit for an additional 30 minutes.
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Bake for 10 minutes. Allow the crust to cool on the counter while you prepare the cheesecake batter. To make the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for 1-2 minutes or just until the cream cheese is smooth and has no lumps.
