This Chocolate Baileys Irish Cream Cheesecake recipe is a sure hit on St. Patrick's Day, or on any other day for that matter.
Chocolate Baileys Irish Cream Cheesecake Recipe
6 Graham crackers
2 tablespoons all-purpose flour
1/4 cup unsalted butter; melted
24 oz Cream cheese at room temperature
7 tablespoons of sugar
1/4 cup plus 2 tablespoons sour cream
1/4 cup plus 2 tablespoons Baileys Irish Cream liqueur
1 teaspoon vanilla extract
1/2 cup whipping cream
9 oz Semisweet chocolate; chopped
Chocolate curls; (optional)
To make the crust, first preheat oven to 350°F. Grind the graham crackers to a fine crumb, using your food processor. Add the butter and continue blending until this is combined. Press this mixture into the bottom of a 9-inch diameter spring form pan. Do not put crumb mixture on the sides of the pan. Bake the crust about eight minutes and remove from oven.
Do not turn off oven.
To make the filling, beat the cream cheese and sugar until smooth. Beat in the flour. Add the eggs, one at a time. Beat until just combined. Do not overheat. Mix in the remaining ingredients EXCEPT for the whipping cream and the chocolate. Pour this filling into the crust and bake for ten minutes. Then reduce heat to 250°F and bake for an additional 40 minutes. Remove from oven and cool cake on a rack for ten minutes. Then, loosen cake and cool. Chill overnight.
To make the glaze, heat the cream in a saucepan until it simmers. Reduce the heat to low and added the chopped chocolate. Stir until the chocolate is melted and smooth. Cool the glaze to lukewarm then pour the glaze over the cake after you have released the cake from the pan. Refrigerate for about thirty minutes.
Sprinkle the top with chocolate curls if desired.
This Chocolate Baileys Irish Cream Cheesecake serves 12 lucky people.