Description
This luscious Bailey’s Cheesecake combines a smooth white chocolate cream cheese filling infused with Bailey’s Irish Cream and espresso, nestled on a crunchy Oreo crust. Topped with a rich dark chocolate ganache and espresso-flavored whipped cream, it’s a decadent dessert perfect for special occasions or any time you want to indulge in creamy, boozy cheesecake perfection.
Ingredients
Scale
For the crust:
- 15 Oreo Cookies
- 4 Tablespoons unsalted butter, melted
For the filling:
- 1 ¼ cups heavy whipping cream
- ¼ cup Bailey’s Irish Cream liquor
- 1 Tablespoon strong brewed coffee
- 11 ounces white chocolate chips or chopped white chocolate bar
- 2 packages cream cheese (8 ounces each), room temperature
- ¾ cup granulated sugar
- 1 Tablespoon cornstarch
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
For the ganache:
- ½ cup heavy whipping cream
- 6 ounces dark chocolate chips or chopped dark chocolate
For the whipped cream:
- 2 Tablespoons powdered sugar
- 1 teaspoon espresso powder
- ¼ cup dark chocolate espresso beans
Instructions
- Prepare the crust: Pulse Oreo cookies in a food processor until fine crumbs form. Mix in the melted butter thoroughly. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Freeze the crust while preparing the filling to help it set.
- Heat the chocolate mixture: In a double boiler, gently heat the heavy cream, Bailey’s Irish Cream, and brewed coffee until hot but not boiling. Add the white chocolate chips or chopped white chocolate, stirring off the heat until fully melted and smooth. Set this mixture aside to cool.
- Prepare the cheesecake batter: In a large mixing bowl, combine cream cheese, granulated sugar, cornstarch, sour cream, and vanilla extract. Beat for about 2 minutes, scraping down the sides as needed to ensure smoothness. Gradually add the cooled white chocolate mixture and mix just until combined.
- Incorporate eggs: Add eggs one at a time to the batter, beating after each addition just until incorporated and the mixture reaches a mousse-like consistency.
- Assemble for baking: Pour the cheesecake filling over the frozen crust and smooth the top. Place the springform pan on a baking sheet and position it on the oven shelf directly above a large broiler pan filled with at least one inch of water, which is placed on the bottom shelf to create a water bath (bain-marie). This indirect steam bath will help the cheesecake bake evenly.
- Bake the cheesecake: Bake at 350°F (175°C) for 1 hour without opening the oven door. After the hour, turn off the oven and leave the cheesecake inside for another 30 minutes to set gently without disturbance.
- Cool and chill: After removing from the oven, allow the cheesecake to cool completely to room temperature. Run a knife gently around the edges to release it from the pan, then cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, for the best texture and flavor development.
- Prepare the ganache: Heat the heavy cream in a double boiler until hot but not boiling. Remove from heat and add the dark chocolate chips or chopped chocolate, stirring until melted and smooth. Allow to cool to room temperature and thicken slightly before pouring over the chilled cheesecake.
- Make the whipped cream topping: In a separate large bowl, beat heavy cream with powdered sugar and espresso powder until stiff peaks form, about 4-5 minutes. Using a piping bag, decorate the top of the ganache with the espresso whipped cream. Finish by sprinkling with dark chocolate espresso beans for a crunchy, flavorful garnish.
- Serve: Slice the cheesecake carefully and serve chilled for a decadent dessert experience.
Notes
- Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to prevent lumps in the batter.
- Do not open the oven door during baking or resting as it can cause the cheesecake to crack.
- The water bath is essential for gentle, even baking and a creamy texture.
- Chilling the crust before filling prevents sogginess.
- Allow ganache to thicken before pouring for a smooth, glossy finish.
- Espresso powder enhances the coffee flavor without adding liquid.
- The cheesecake can be made a day ahead to improve flavor melding.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 580
- Sugar: 42g
- Sodium: 210mg
- Fat: 43g
- Saturated Fat: 26g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 170mg
