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Baileys Irish Cream cheesecake with gingersnap crust & Baileys ganache and recipe for a Flat White Martini - Domestic Gothess
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Baileys Cheesecake With Baileys Ganache

Baileys cheesecake - smooth, creamy Baileys Irish Cream baked cheesecake with gingersnap crust and Baileys chocolate ganache topping.
Course Dessert
Cuisine baking
Keyword cheesecake
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
cooling time 1 hour
Total Time 1 hour 40 minutes
Servings 12 people
Author Domestic Gothess

Ingredients

Cheesecake

    Base:

    • 250 g (9oz) gingersnap biscuits
    • 75 g (⅓ cup) butter, melted

    Filling:

    • 600 g (21oz) full fat cream cheese
    • 150 ml (½ + ⅛ cup) double (heavy) cream
    • 150 g (¾ cup) caster (superfine) sugar
    • 2 tbsp cornflour cornstarch
    • 4 large eggs
    • 150 ml (½ + ⅛ cup) Baileys Irish Cream
    • 1 tsp vanilla extract

    Ganache:

    • 150 g (5.3oz) dark chocolate, chopped
    • 80 ml (⅓ cup) double (heavy) cream
    • 100 ml (⅓ + ⅛ cup) Baileys Irish Cream

    Flat White Martini

    • To serve one:
    • 25 ml espresso
    • 25 ml vodka
    • 50 ml Baileys
    • coffee beans to serve

    Instructions

    Cheesecake

    • Preheat the oven to 180C/350F/gas mark 4. Blitz the biscuits in a food processor until they are reduced to crumbs. Add the melted butter and blitz again until it resembles wet sand. Pour the crumbs into a 23cm(9in) round springform cake tin, spread them out across the base and pack down firmly.
    • Bake the base for 10 minutes then remove from the oven and leave to cool while you make the filling. Beat together the cream cheese, cream, sugar and cornflour with an electric mixer until smooth. Beat in the eggs one at a time, mixing well after each addition; finally mix in the Baileys and vanilla extract.
    • Put the kettle on. Wrap the outside of the tin in a double layer of clingfilm then a double layer of wide tinfoil, making sure that there are no gaps or splits; place the tin in a large roasting tray.
    • Pour the filling into the tin then pour enough boiling water into the roasting tray so that it comes about halfway up the sides of the tin. Place in the oven and bake for about 1 hour until the cheesecake is set but still has a slight wobble in the centre.
    • Remove the cheesecake from the water bath, return it to the switched off oven, close the door and leave it in there for at least an hour. Allow the cheesecake to cool until it is almost at room temperature then carefully run a knife around the edge to loosen it from the tin before refrigerating overnight.
    • The following day, place the chocolate in a heatproof bowl. Heat the cream and Baileys together until almost boiling then pour it over the chocolate; stir until smooth. Allow to cool a little while you carefully un-mould the cheesecake and place it on a serving platter. Pour the ganache over the top of the cheesecake and gently spread it out. At this point you can either serve the cheesecake or return it to the fridge for up to a couple of days until you are ready to serve.

    Flat White Martini

    • Add the espresso, vodka and Baileys to a cocktail shaker filled with ice, shake until cold then strain into a martini glass, top with a couple of coffee beans to serve.