Baileys Cheesecake

As St Patrick’s Day is quickly approaching, this is the perfect opportunity to use a classic Irish liqueur for a dessert. I'm talking about Baileys, a delicious drink made from an emulsion of milk diluted in whisky and other ingredients, like honey, coffee, chocolate and secret herbs. So, inspired by this festive day and this delicious drink, I present to you today a Baileys Cheesecake.

To prepared the cream, I added 1.7oz of Baileys to a traditional cheesecake recipe. I've seem recipes adding just 1oz, some time less than that. I suggest you to try first with just 0.5oz. If you think the cream doesn't get the intensity of flavor that you want, continue adding 0.5oz until you get the result that most satisfy you. I did that too and for me 1.7oz worked best. The crust was prepared using Oreo cookies and butter, and I topped the cream with dark chocolate ganache. Can you imagine how wonderful is this combination of flavors? All ingredients were in a perfect harmony creating a truly treasure dessert.

Baileys Cheesecake

(adapted from here)

Makes two 4.5in pan

Crust

100g Oreo cookies, crushed

50g butter

Preheat oven to 320 degrees F/ 160 degrees C. Butter the sides of a 4.5-inch springform pan. Melt butter in a small saucepan over medium heat. Place crushed Oreo in a bowl. Pour melted butter over crushed cookies and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Place pan on a baking sheet. Bake until crust is set, 10 to minutes. Transfer pan to a wire rack to cool completely.

Baileys cheesecake

12 oz/ 350g cream cheese

1.76 oz/ 50g heavy cream

0.18 oz / 5g lemon juice

3.17oz /90g sugar

2.650z / 75 g whole eggs / about 1 egg and a half

1.7 oz/ 50 ml Baileys

Beat cream cheese and sugar until very smooth (3 min) in a stand mixer at

medium speed using the whisk attachment (It gives the cake

that mousse quality). Add eggs, heavy cream, lemon juice and Baileys and beat until incorporated.

Pour batter into crust. Bake 40 min over 302 degrees F/150 degrees C.

Chocolate Ganache

1.7 oz / 50ml heavy cream

1.4 /40g dark chocolate

Bring cream to boil in a small saucepan. Remove from heat, add chocolate, stir until smooth and glossy.  Pour over cream cheese layer and refrigerate until firm. To serve, unmold cheesecake. Transfer to a serving platter.