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Chocolate Baileys Cheesecake

This decadent Chocolate Baileys Cheesecake combines the rich complexity of dark chocolate with the smooth, creamy notes of Irish cream liqueur in a dessert that's sure to impress. Built on a buttery chocolate cookie crust, the velvety cheesecake filling achieves the perfect balance between chocolatey indulgence and the subtle warmth of Baileys Irish Cream. Topped with a glossy chocolate ganache and crowned with whipped cream rosettes, this showstopping dessert is perfect for special occasions, holiday gatherings, or anytime you're craving something luxuriously sweet. While it looks professionally made, this recipe is surprisingly manageable for home bakers with a little patience. The creamy texture, sophisticated flavor profile, and striking presentation make this cheesecake worth every minute spent creating it.

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Chocolate Baileys Cheesecake - main view
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Chocolate Baileys Cheesecake - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Ensure all refrigerated ingredients (especially cream cheese and eggs) are at room temperature for a smooth, lump-free batter
Don't overmix the batter after adding the eggs, as this can incorporate too much air and cause cracks
The water bath is critical for gentle, even baking - don't skip this step
Double-wrap your springform pan with heavy-duty foil to prevent water seepage
Cool the cheesecake gradually to prevent cracking - the slow cooling in the turned-off oven is important
For clean slices, dip your knife in hot water and wipe dry between each cut
This cheesecake can be made up to 3 days ahead and stored covered in the refrigerator
For a non-alcoholic version, substitute the Baileys with Irish cream coffee syrup and a tablespoon of heavy cream
Freeze leftover slices individually wrapped for up to 2 months
Place a pan of water on the rack below the cheesecake if you prefer not to use a water bath
Chocolate Baileys Cheesecake - tertiary view

Chocolate Baileys Cheesecake

This decadent Chocolate Baileys Cheesecake combines the rich complexity of dark chocolate with the smooth, creamy notes of Irish cream liqueur in a dessert that's sure to impress. Built on a buttery chocolate cookie crust, the velvety cheesecake filling achieves the perfect balance between chocolatey indulgence and the subtle warmth of Baileys Irish Cream. Topped with a glossy chocolate ganache and crowned with whipped cream rosettes, this showstopping dessert is perfect for special occasions, holiday gatherings, or anytime you're craving something luxuriously sweet. While it looks professionally made, this recipe is surprisingly manageable for home bakers with a little patience. The creamy texture, sophisticated flavor profile, and striking presentation make this cheesecake worth every minute spent creating it.

Italian Cream Stuffed Cannoncini
Prep Time
30 Minutes
Cook Time
1H
Total Time
5H30 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American, Irish-Inspired
Yield
12 servings
Dietary
Vegetarian
★ ★ ★ ★ ★
0% Complete

Ingredients

Custard Cream
01
For the Chocolate Cookie Crust:
02
2 cups (240g) chocolate cookie crumbs (from about 24 Oreo cookies, filling removed, or chocolate graham crackers)
03
1/4 cup (50g) granulated sugar
04
6 tablespoons (85g) unsalted butter, melted
05
Pinch of salt
06
For the Chocolate Baileys Cheesecake Filling:
07
24 oz (680g) cream cheese, softened to room temperature
08
1 cup (200g) granulated sugar
09
3 large eggs, at room temperature
10
8 oz (225g) dark chocolate (60-70% cacao), melted and slightly cooled
11
1/2 cup (120ml) Baileys Irish Cream liqueur
12
1/4 cup (60ml) heavy cream
13
1/4 cup (30g) unsweetened cocoa powder, sifted
14
1 tablespoon (15ml) vanilla extract
15
1/4 teaspoon salt
16
For the Chocolate Ganache Topping:
17
6 oz (170g) semi-sweet chocolate, finely chopped
18
3/4 cup (180ml) heavy cream
19
2 tablespoons (30ml) Baileys Irish Cream
20
1 tablespoon (14g) unsalted butter
21
For the Whipped Cream Decoration:
22
1 cup (240ml) heavy cream, cold
23
3 tablespoons (38g) powdered sugar
24
2 tablespoons (30ml) Baileys Irish Cream
25
1 teaspoon vanilla extract
26
Chocolate curls or grated chocolate for garnish (optional)

Instructions

01
Preheat oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil (ensuring it comes at least 2 inches up the sides) to prevent water from seeping in during baking.
02
For the crust: In a medium bowl, combine chocolate cookie crumbs, sugar, melted butter, and salt. Mix until the consistency resembles wet sand.
03
Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compress the crust.
04
Bake the crust for 10 minutes, then remove from oven and let cool completely while preparing the filling. Maintain oven temperature.
05
For the filling: In a large mixing bowl using an electric mixer (or in a stand mixer with paddle attachment), beat cream cheese on medium speed until completely smooth and free of lumps, about 3-4 minutes.
06
Add the granulated sugar and beat for another 2 minutes until well incorporated and smooth.
07
Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
08
Add the melted chocolate and beat until fully incorporated and mixture is uniform in color.
09
Beat in the Baileys Irish Cream, heavy cream, cocoa powder, vanilla extract, and salt until smooth and well combined.
10
Pour the filling into the cooled crust and smooth the top with a spatula.
11
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.
12
Carefully transfer to the oven and bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
13
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour (this helps prevent cracking).
14
Remove from the oven and water bath, and let cool completely at room temperature, then refrigerate for at least 3 hours or preferably overnight.
15
For the ganache topping: Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream just until it begins to simmer (do not boil).
16
Pour the hot cream over the chocolate and let stand for 1 minute, then gently stir until smooth and all chocolate is melted.
17
Stir in the Baileys and butter until fully incorporated and mixture is glossy.
18
Allow ganache to cool slightly until it thickens but is still pourable (about 5-10 minutes), then pour over the chilled cheesecake and spread to the edges, allowing some to drip decoratively down the sides if desired.
19
Return the cheesecake to the refrigerator to set the ganache for at least 30 minutes.
20
For the whipped cream: Just before serving, combine cold heavy cream, powdered sugar, Baileys, and vanilla in a chilled mixing bowl. Beat with an electric mixer until stiff peaks form.
21
Transfer the whipped cream to a piping bag fitted with a decorative tip and pipe rosettes around the edge of the cheesecake.
22
Garnish with chocolate curls or grated chocolate if desired.
23
To serve, run a thin knife around the edge of the cheesecake before releasing the springform pan. Slice with a clean, warm knife, wiping the blade between cuts for neat slices.