Ingredients for Chocolate Glazed Bailey's Irish Cream Cheesecake
- 1 ½ cups graham cracker crumbs
- ¼ cup (50g) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- All Purpose Flour
- 4 large eggs
- Sour Cream
- Irish Cream
- Vanilla
- Whipping Cream
- Semisweet Chocolate
- Chocolate curls (optional, for garnish)
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How to Make Chocolate Glazed Bailey's Irish Cream Cheesecake
- Preheat oven to 350°F (175°C).
- For the crust: Finely grind 1 ½ cups graham cracker crumbs in a food processor.
- Add ¼ cup (50g) melted unsalted butter and blend until combined.
- Press the crust mixture firmly onto the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, or until golden brown.
- Remove from oven and let cool slightly while preparing the filling; keep oven on.
- For the filling: Beat 3 (8 ounce) packages cream cheese and 1 ½ cups granulated sugar in a large bowl until completely smooth and creamy.
- Beat in ¼ cup all-purpose flour until just combined.
- Add 4 large eggs one at a time, mixing only until incorporated after each addition.
- Stir in 1 cup Bailey's Irish Cream and 1 teaspoon vanilla extract.
- Pour the filling into the prepared crust.
- Bake for 10 minutes at 350°F (175°C).
- Reduce oven temperature to 250°F (120°C).
- Continue baking for 40-45 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let cool completely on a wire rack for at least 2 hours.
- Once cooled, carefully run a thin knife around the edges of the pan to loosen the cheesecake.
- Refrigerate overnight for optimal flavor and setting.
- For the glaze: In a heavy medium saucepan, heat ½ cup heavy cream over medium heat until it simmers.
- Reduce heat to low. Add 6 ounces of finely chopped semi-sweet chocolate and stir until completely smooth and melted.
- Remove from heat and let the glaze cool to lukewarm.
- Carefully remove the cheesecake from the springform pan.
- Place the cheesecake on a wire rack set over a baking sheet to catch drips.
- Pour the glaze over the cheesecake, spreading it evenly with a spatula to coat the top and sides.
- Refrigerate for at least 30 minutes, or until the glaze is set.
- Transfer the cheesecake to a serving platter.
- Garnish with chocolate curls or fresh berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
71g
Fat
178g
Carbs
11g
