Decadent Baileys Chocolate Cheesecake: The Ultimate Irish Cream Dessert
Baileys Chocolate Cheesecake – a rich and creamy chocolate cheesecake boasting the incredible taste of Baileys Irish Cream. Crowned with luxurious Baileys whipped cream and an abundance of elegant chocolate shavings!
Cheesecakes hold a special place in the world of desserts, known for their luxurious texture and rich flavor. They are the quintessential showstopper, perfect for holiday gatherings, special celebrations, or simply when you want to truly impress your dinner guests. While I often experiment with new recipes, a perfectly executed cheesecake remains my go-to choice when I aim to create an unforgettable culinary experience. From the delightful simplicity of mini cheesecakes, like vibrant mini Key Lime Cheesecakes ideal for parties, to more elaborate creations such as a cherished Cookie Dough Cheesecake, this dessert consistently wins hearts. There’s an undeniable elegance and universal appeal to a well-made cheesecake that makes it a consistent favorite.
Last year, my Peppermint Chocolate Cheesecake was an absolute triumph, receiving rave reviews from everyone who tried it. This year, I wanted to capture that same festive and indulgent spirit but introduce a new, equally captivating flavor profile. The result? This sensational Baileys Chocolate Cheesecake recipe. Imagine a dessert that is not just rich and creamy, but also infused with the distinct, velvety notes of Baileys Irish Cream. It’s a sophisticated twist on a classic chocolate cheesecake, offering layers of deep chocolate harmoniously blended with the subtle warmth of Irish cream liqueur. And let’s not forget the exquisite visual appeal – especially those meticulously crafted chocolate curls that adorn the top, transforming a delicious treat into a true work of art. This Baileys Chocolate Cheesecake isn’t just a dessert; it’s an experience, promising to delight the senses with every single bite.
The recipe for this extraordinary Baileys Chocolate Cheesecake comes from a truly inspiring source: the new book, Simply Beautiful Homemade Cakes, penned by the incredibly talented Lindsay Conchar from Life, Love, and Sugar. I had the distinct pleasure of meeting Lindsay during my trip to Ohio earlier this year, and I can genuinely say she is one of the kindest and most genuinely sweet people you could hope to meet. Beyond her wonderful personality, her talent in the kitchen, particularly with baking and decorating, is truly outstanding. In my family, we have a running joke about my own decorating skills, which tend to resemble the enthusiastic efforts of a five-year-old. So, for me, simply flipping through the pages of Lindsay’s book is like strolling through an art gallery, each recipe a meticulously crafted masterpiece. Her attention to detail and ability to transform simple ingredients into breathtaking creations are nothing short of remarkable, making complex techniques accessible to home bakers.
As soon as I got my hands on Lindsay’s book, I immediately earmarked several recipes that caught my eye, and this Baileys Chocolate Cheesecake was instantly designated as the Christmas dessert for the year. However, before I could dive into this chocolatey Irish cream dream, another recipe demanded my attention: the Funfetti Cookie Cake. My husband, bless his heart, isn’t a huge fan of chocolate desserts – a fact that often puts me in a slight culinary quandary given my own strong chocolate preferences! One Saturday afternoon, I noticed him eyeing the Funfetti Cookie Cake with particular interest. Seizing the opportunity to bake something he’d genuinely love, I checked my pantry and, finding all the necessary ingredients, decided it was time. That evening, he was treated to his beloved, chocolate-free cookie cake, and the joy on his face was truly rewarding. This highlights the versatility and broad appeal of the recipes within Lindsay’s book, catering to various tastes and preferences, even those who prefer their treats without a hint of cocoa.
One aspect of baking that has always challenged me is decorative finishes. Chocolate curls, in particular, felt like an insurmountable hurdle. Yet, Lindsay’s book proved to be a game-changer. She excels at providing not only detailed written instructions but also an abundance of clear, step-by-step pictures that demystify even the most intricate techniques. Thanks to her guidance, my struggles with chocolate curls are officially a thing of the past! The method she outlines is remarkably simple and effective, allowing anyone to create those elegant, delicate spirals. I’m now eagerly anticipating making my favorite French Silk Pie, knowing I can finally adorn it with perfect, elegant chocolate curls. This newfound confidence extends beyond curls; the book covers a wide spectrum of baking, including cheesecakes, elaborate layer cakes, comforting cookie cakes, frozen cakes, and charming cupcakes. I’m particularly excited for my husband’s upcoming birthday, as I plan to experiment with her innovative frosting techniques. I’ve always admired beautifully frosted cakes but never felt capable of creating one myself. Now, with Lindsay’s expert instruction, I truly believe I can achieve that picture-perfect finish that will impress any guest.
While cheesecakes may seem a bit more involved to prepare compared to other desserts, their beauty lies in their make-ahead convenience. This feature makes them an ideal choice for entertaining, allowing you to focus on your guests rather than last-minute kitchen stress. For this Baileys Chocolate Cheesecake, I prepared the base the day before, letting it chill in the refrigerator overnight. This crucial chilling period not only allows the cheesecake to firm up properly but also deepens its flavors, creating a more cohesive and delicious end product. The following afternoon, I simply whipped up the luxurious Baileys-infused whipped cream and created those delightful chocolate curls. By the time my family arrived that evening, the cheesecake was perfectly set, beautifully decorated, and ready to be enjoyed. It was a huge hit and, as expected, disappeared in no time! The initial effort is well worth the incredible result and the stress-free serving experience.
This Baileys Chocolate Cheesecake is more than just a dessert; it’s a celebration of flavor and texture. The harmonious blend of rich, dark chocolate with the creamy, subtly boozy notes of Baileys Irish Cream creates a truly unforgettable taste. Each forkful delivers a velvety smooth texture, followed by the satisfying crunch of the Oreo crust, all crowned with airy, flavored whipped cream and delicate chocolate curls. It’s a symphony for the palate, offering complexity without being overwhelming. If you have any chocolate lovers in your life, or anyone who appreciates a touch of Irish cream, this recipe is guaranteed to become a new favorite. The layers of pure chocolate decadence, combined with the unique Irish cream essence, are simply irresistible. It’s the kind of dessert that elicits smiles, compliments, and requests for the recipe. So why wait? Indulge in this exquisite creation and elevate your dessert game to a whole new level!
More Tasty Dessert Recipes
If you’re looking for more delightful treats to satisfy your sweet tooth or impress your loved ones, here are some other fantastic dessert recipes that are sure to be a hit:
- Sugar Cookie Fudge
- Baileys Irish Cream Chocolate Poke Cake
- Cookie Dough Cheesecake
- Turtle Cheesecake
- Pecan Pie Cheesecake
- Peppermint Chocolate Cheesecake
Baileys Chocolate Cheesecake
Ingredients
Crust
- 1 1/2 cups Oreo crumbs, (2 rows)
- 3 Tablespoons butter, melted
Cheesecake Filling
- 4 8 oz packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 Tablespoon all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 cup sour cream
- 5 Tablespoons Baileys Irish Cream
- 1/2 teaspoon vanilla extract
- 4 whole large eggs, room temperature
Chocolate Curls
- 2/3 cup semi-sweet chocolate chips
- 1 1/2 Tablespoons vegetable shortening
Chocolate Whipped Cream
- 1 cup heavy whipping cream
- 6 Tablespoons powdered sugar
- 2 Tablespoons Baileys Irish Cream
- 2 Tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 325º F.
- Combine Oreo cookie crumbs with butter and press into the bottom of a 9 inch spring form pan. Bake crust for 10 minutes. Set aside to cool.
- Reduce oven temperature to 300º F. Wrap the outside of the pan with foil, so water from the water bath does not get in.
- In a large bowl blend cream cheese, sugar, flour, and cocoa powder together on low speed until smooth. Scrape down the sides of the bowl as necessary. Add sour cream, Baileys and vanilla. Mix until well combined. Add the eggs, one at time, mixing to combine. Pour filling into the crust.
- Place the filled springform pan in a larger baking dish. Fill the baking dish with warm water, about 1/2 way up the sides of the springform pan (do not go higher than your foil goes).
- Bake Cheesecake for 1 hour.
- Turn off oven, but do not open the door. Leave in there for 30 minutes.
- Crack the oven door and leave in for another 20 minutes.
- Remove from the oven and let set on the counter (in the water bath) for 15 minutes. Remove from water bath, remove the foil, and chill for 6-7 hours.
- After the cheesecake has cooled make the chocolate curls and whipped cream.
- Melt chocolate chips and shortening together until smooth. Spread in a thin layer over the back of a sheet pan. Place in the fridge until set. Remove and let sit on the counter for 3-6 minutes. Use a metal bench scraper or spatula and starting at the edge, scrape the chocolate to make curls.
- To make the whipped cream beat together heavy cream, powdered sugar, Baileys, and cocoa powder using a whisk attachment until you have stiff peaks.
- Spread whipped cream over the top of the cheesecake. Sprinkle chocolate curls over the top of the whipped cream.
- Serve immediately, or store in fridge until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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]** I was sent a copy of this book. I am not being compensated for writing this post. All thoughts and opinions are 100% my own.
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