Chocolate Glazed Bailey's Irish Cream Cheesecake
"This is one of my all-time favorite cheesecake recipes, and I am a cheesecake lover! It was originally published in Bon Appetit about 10 years ago. It is simple, yet looks and tastes fabulous. Perfect for a holiday dessert since it can be made ahead of time. I see there are several recipes in Zaar for Bailey's Irish Cream that could be used in this recipe."
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
-
For Crust
- 6 whole graham crackers
- 1⁄4 cup butter, melted
-
For Filling
- 3 (8 ounce) packages cream cheese, room temperature
- 7 tablespoons sugar
- 1 tablespoon all-purpose flour
- 2 large eggs
- 6 tablespoons sour cream
- 6 tablespoons baileys irish cream
- 1 teaspoon vanilla
-
For Glaze
- 1⁄2 cup whipping cream
- 9 ounces semisweet chocolate, chopped
- chocolate curls (optional)
directions
- For crust: Preheat oven to 350 degrees.
- Finely grind graham crackers in a food processor.
- Add butter and blend until combined.
- Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
- Bake crust until golden brown, about 8 minutes.
- Remove pan from oven, and maintain oven temperature.
- For filling: Beat cream cheese and sugar in a large bowl until smooth.
- Beat in flour.
- Add eggs one at a time, beating just until combined.
- Mix in remaining ingredients.
- Pour filling into crust (cake will not fill pan).
- Bake 10 minutes.
- Reduce oven temperature to 250 degrees.
- Continue baking cheesecake until set, about 40 minutes longer.
- Cool cake in pan on a rack for 10 minutes.
- Run a sharp knife around pan sides to loosen cake.
- Cool.
- Chill overnight.
- For glaze: Bring cream to simmer in a heavy medium sized saucepan.
- Reduce heat to low.
- Add chopped chocolate (I use chocolate chips!) and stir until smooth.
- Cool glaze to lukewarm.
- Release pan sides from cheesecake.
- Place cheesecake on rack set over a baking sheet.
- Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
- Refrigerate until glaze sets, about 30 minutes.
- Transfer cheesecake to platter.
- Garnish with chocolate curls, if desired.
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Reviews
-
Miss Gracie - this was terrific! The texture was really silky and - well - I'll be honest. I didn't expect to like it. I was making it and then realized that there were only 2 eggs in the recipe. I thought that just couldn't be right. I ALMOST added another egg because I thought this cake would turn out like a huge block of cream cheese. But I restrained myself because I already had made 2 changes to the recipe; I didn't want to change it totally (my changes: omitted the sour cream because I don't like that taste in my cheesecakes - I used heavy cream instead. The other change was structural - I cut the recipe in half and made a 6" cake instead of a whole one since my family is so small). I was also nervous about not baking it in a water bath, which I always do with cheesecakes, but I thought I'd try it and see. It was beautiful when I took it out of the oven, not a single blemish or crack. And the taste and texture are WONDERFUL!!! Truly, it has a great texture - very silky, almost like a really fine custard. Was I surprised, and pleased! Once again, DH said "Give that woman 5 stars - this is great" and I may have to re-tool some of my own cheesecake formulas to try and come up with this texture. Thank you very, very much! We love it. -
I couldn't appreciate the flavor of the Bailey's but overall this is a good cheesecake. -
Thanks for such a great recipe. I'm not a cheesecake expert, but this was very good. This set up so well, and I had no problems with this recipe. I was short on time and only let it set up for about 3 1/2 hours. It wasn't completely set, but it was still fine, and the flavor was still great. The only thing, like other reviewers said, was that it wasn't overly Irish creamish. I put 2 T in the ganache and that helped, but it still wasn't too strong. -
I first made this cheesecake in 1993. It is very good. You must refrigerate the cheese cake for 1-2 days before serving to allow the flavors to bloom.
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The flavor of this was good but as another reviewer posted, not overly "irish creamy." I added a little more Bailey's to the chocolate glaze. The glaze never got hard though. Of course, maybe it wasn't supposed to and I just assumed it would. I'd make it again because it is easy and a nice dessert.
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Tweaks
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Miss Gracie - this was terrific! The texture was really silky and - well - I'll be honest. I didn't expect to like it. I was making it and then realized that there were only 2 eggs in the recipe. I thought that just couldn't be right. I ALMOST added another egg because I thought this cake would turn out like a huge block of cream cheese. But I restrained myself because I already had made 2 changes to the recipe; I didn't want to change it totally (my changes: omitted the sour cream because I don't like that taste in my cheesecakes - I used heavy cream instead. The other change was structural - I cut the recipe in half and made a 6" cake instead of a whole one since my family is so small). I was also nervous about not baking it in a water bath, which I always do with cheesecakes, but I thought I'd try it and see. It was beautiful when I took it out of the oven, not a single blemish or crack. And the taste and texture are WONDERFUL!!! Truly, it has a great texture - very silky, almost like a really fine custard. Was I surprised, and pleased! Once again, DH said "Give that woman 5 stars - this is great" and I may have to re-tool some of my own cheesecake formulas to try and come up with this texture. Thank you very, very much! We love it.
RECIPE SUBMITTED BY
JOAN S.
Ventura, AK
