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Robyn Lane

Weekdays 10am - 3pm

ST Patty’s Day parades are not happening this year, but that doesn’t mean you have to ditch your celebration with the people you love. Decorate your home and make your own party!

Most celebrations are centered around food and drink. I say we start the recipe blog with dessert this year. I think folks with a sweet tooth would agree that every meal needs to have some sort of confection, and I have a cake recipe that contains alcohol!

If you don’t drink alcohol, feel free to replace the Irish Cream in the recipe with a non-alcoholic Irish Cream coffee creamer that you can find in the dairy section of your local supermarket.

See my recipe below for a Bailey’s Irish Cream cheesecake covered in chocolate ganache.

Click here to be featured in Rockyn Robyn’s Recipe Exchange!

SLAINTE!

IRISH CREAM CHEESECAKE
CRUST
30 CHOCOLATE WAFER COOKIES OR THIN MINTS (ALDI’S CARRIES THEIR OWN KNOCK OFF VERSION)
½ STICK OF MELTED UNSALTED BUTTER
½ TSP SALT

FOR THE CHEESECAKE
FOUR  8-OUNCE BRICKS OF ROOM TEMPERATURE CREAM CHEESE
1 1/2 C.  WHITE GRANULATED SUGAR
4 LARGE EGGS AT ROOM TEMPERATURE
2/3 C. BAILEY’S IRISH CREAM
1 TSP. OF PURE VANILLA EXTRACT

FOR THE CHOCOLATE GANACHE:
10 OUNCES OF GOOD QUALITY DARK CHOCOLATE CHIPS
1/2 C.  HEAVY CREAM
4 TBSP. BAILEY’S IRISH CREAM

  • Preheat oven to 325°F. Make sure you wrap the outside of the bottom of an 8 or 9-inch springform pan in heavy aluminum foil so your cheesecake won’t leak.
  • Crush the cookies in a food processor until they resemble crumbs. Mix the melted butter with the crumbs and press the crumbs into the bottom of the springform pan.
  • You’ll want to get a roasting pan ready to put the springform pan in to bake the cheesecake.  You’ll need boiling water for the roasting pan, It helps prevent the cake from cracking.  SEE MY NOTE BELOW.
  • In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese for about 3 minutes or until very smooth. Add the sugar and mix until combined. Add the eggs, one at a time, until fully incorporated.  Make sure you scrape down the sides of the bowl in between each egg. Add the Irish Cream and mix until completely smooth.
  • Pour batter into prepared  springform pan . Place pan into the roasting pan before adding the boiling water.  You want the water about halfway up the side of the cheesecake pan.
  • Bake 55-60 minutes, the sides should look set and the center should jiggle just a little bit.  Turn off the oven and open the oven door just a crack to allow the cheesecake to rest in the oven for 60 minutes.
  • Carefully remove the cheesecake from the water bath and place on a cooling rack. Once the cake is completely cooled, put it in the refrigerator for a minimum of 6 hours. Overnight would be best.
  • Before you’re ready to serve it, prepare that delicious ganache.
  • In a small saucepan over medium heat, warm the heavy cream until hot but not to the point of boiling.
  • Place chocolate chips in a heat safe bowl big enough to hold the chocolate chips and the hot cream.
  • Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
  • Whisk the cream and chocolate until completely combined. You want it to be smooth.
  • Stir in the Irish Cream until incorporated and allow the ganache to sit for a few minutes.
  • Pour the ganache over cold cheesecake and spread into an even layer.