Baileys Cheesecake
Description
Special occasions deserve a special treat. This fudgy, creamy cheesecake is so good, you won't want to wait for holidays or special occasions to make it.
Ingredients
Crust:
4 T. butter, melted, plus more for pan
26 Oreo cookies
pinch of kosher salt
Cheesecake:
4 - 8 oz. bars cream cheese, softened
1 1/2 c. sugar
1/4 c. cornstarch
4 large eggs
2/3 c. Baileys Irish Cream
1 t. pure vanilla extract
Ganache:
2/3 c. heavy cream
2 c. semi-sweet chocolate chips, chopped
Directions
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Preheat oven to 325 degrees. Butter an 8 or 9 inch springform pan.
Crust:
In a food processor, blend cookies with melted butter and salt; pat into a springform pan. Set aside while making filling.
Cheesecake:
In a large bowl, use a hand mixer to beat cream cheese and sugar until completely smooth and fluffy; add cornstarch; add eggs; add Baileys and vanilla. Pour batter onto crust. Place on a large baking sheet.
Bake until center of cheesecake is only slightly jiggly, about 1 hour 20 minutes - 1 hour 30 minutes. Let cheesecake cool in oven, 1 hour; refrigerate until completely cool, about 4 hours or up to overnight. (If wanting to use a water bath, tightly wrap outside of springform pan with 2 layers of aluminum foil; transfer to a deep roasting pan; pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed.)
When ready to serve, make ganache:
In a small saucepan over low heat, heat heavy cream. Place chocolate in a heat-proof bowl; pour over hot heavy cream. Let sit 3 minutes, then stir until creamy and no lumps remain.
Refrigerate ganache until slightly thick, about 15 minutes; spread over cheesecake. Let set 10 minutes, then serve.
8-10 servings.