Baileys Irish Cream Cheesecake (Print-Friendly Format)
Creamy cheesecake blended with Baileys and set on a graham crust, finished with fresh whipped cream.
# Ingredients You’ll Need:
→ Crust
01 -
240 g graham cracker crumbs
02 -
115 g unsalted butter, melted
→ Filling
03 -
680 g full-fat cream cheese, softened
04 -
200 g granulated sugar
05 -
3 large eggs
06 -
120 ml Baileys Irish Cream liqueur
07 -
1 teaspoon pure vanilla extract
→ Topping
08 -
240 ml heavy whipping cream
09 -
15 g powdered sugar
# How to Make It:
01 -
Preheat oven to 165°C. Combine graham cracker crumbs with melted butter until evenly moistened, then press into the bottom of a 23 cm springform pan to form an even layer.
02 -
In a large mixing bowl, beat softened cream cheese and granulated sugar until completely smooth and creamy. Add eggs one at a time, mixing well between each addition. Blend in Baileys Irish Cream and vanilla extract until thoroughly incorporated.
03 -
Pour the filling evenly over the prepared crust. Bake for 45 to 50 minutes, or until the centre is nearly set with a slight jiggle.
04 -
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight for optimal texture.
05 -
Whip heavy cream and powdered sugar until stiff peaks form. Spread whipped cream over the chilled cheesecake before serving.
# Extra Tips:
01 -
Ensure the cream cheese is fully softened to avoid lumps in your filling.