Baileys Cheesecake

I like to incorporate Bailey’s flavor throughout the whole cheesecake, that’s why having it in the filling and whipped cream is the best for overall experience. The hint of espresso in the Oreo cookie crust is my special touch bring more flavor pop.

I make SO many cheesecakes throughout the year for different celebrations, what’s why I’ve created a flavor for just about every holiday and occasion.

I pack this cheesecake with the star flavor throughout, that’s why I find it so important to make your own whipped cream. Homemade whipped cream is SO much better than the canned because it really has two ingredients and then you just incorporate the flavor you want.

This cheesecake is made from scratch, but fear not! I always do my best to include clear steps and as many tips and tricks as possible.

Ingredient Notes and Tips

• Oreo Cookies – I recommend you get the chocolate Oreo cookies because it will compliment Baileys flavor the best. If you need to keep this cheesecake gluten free, use gluten free Oreo cookies.
• Cream Cheese – Use full fat, original cream cheese and make sure to take it out of the refrigerator 30-45 minutes before starting to bake.
• Eggs – take the eggs out of the refrigerator 30-45 minutes before cooking to let them warm up to room temperature.
• Baileys Irish Cream – If you keep your Baileys in the refrigerator, measure the right amount needed for the recipe and let it warm up on the counter. This spirit will need to be room temperature. You can use either store-bought or homemade Irish cream.
• Heavy whipping cream – white it’s best to use heavy whipping cream, you can use half and half but do not go any less fat than that. Note that half and half is thinner than heavy whipping cream so use about a tablespoon less.
• See recipe card for complete information on ingredients and quantities.

How To Make Baileys Cheesecake

1. Prepare the springform: Preheat your oven to 325°F and grease a 9-inch springform pan. You’ll also need a larger roasting pan to place the springform pan inside of when you create a water bath. Wrap the springform pan in a layer or two of aluminum foil to help ensure no water gets in.

2. Making the Oreo crust: Pulse the Oreo cookies in a blender or food processor until you only have crumbs. Make sure to not leave any chunks.
3. Crust: It’s easiest to use a measuring cup to pat down the crust into the springform. Don’t forget to grease the inside of the spring form first!
4. Making the cheesecake filling: Make sure to beat the cream cheese well! This should take about 2-3 minutes ad it will be light and fluffy.
5. Pour the cheesecake mixture into the pan with crust and spread the mixture evenly into your springform pan.

6. Water bath: (Yes, it’s truly needed and does make a difference!) Place the large roasting pan in the oven first, then place the cheesecake filled springform pan inside of it. Add hot water to the larger roasting pan until it’s about halfway up the side of the springform pan.
7. Bake for 85-90 minutes.
8. Once the timer’s up, turn off the oven and open the door halfway. Let the cheesecake rest like this for about 10 minutes, then take it out of the oven. Remove the foil wrap from the pan.
9. Gently run a greased butter knife between the cheesecake and the pan to separate it. Let the cheesecake cool at room temperature for about an hour.
10. Cover it with plastic wrap and refrigerate it for at least 6 hours.

How To Make Baileys Whipped Cream

• It’s important to only pipe your whipped cream onto a COLD cheesecake. If it’s still warm at all, the whipped cream will melt.
• Beat the cold whipping heavy cream, cold Baileys, and powdered sugar with a cold whisk. Also, it helps if your clean mixing bowl is also chilled.
• Beat just until stiff peaks form! Don’t walk away, it whips fast.

Storing Instructions

• Store your Baileys cheesecake in an airtight container (or wrapped in plastic wrap) in the refrigerator. Properly stored, your cheesecake should be good for up to 5 days.
• I recommend simply storing it in the same pan it was baked in. Cover it tightly with plastic wrap, and be sure to cover it tightly every time you reach in there and remove a slice!

Freezing Instructions

• Make sure to freeze the cheesecake WITHOUT any Baileys whipped cream or other toppings! Don’t top it off at all until you’re ready to serve it.
• Make sure cheesecake is cooled to room temperature.
• Run a butter knife along the inside of the springform pan to separate the cheesecake from the pan. Place the pan with the cheesecake into the freezer and freeze for about an hour. (Set a timer!)
• Next, remove the side portion of the springform. (You can either keep the bottom of the springform or transfer it onto a piece of thick cardboard cake holder covered with aluminum foil.) 
• Wrap the whole cheesecake with plastic wrap. I recommend using about 2-3 layers. Then wrap the whole thing tightly with aluminum foil.
• Make sure to date and label and back in the freezer! Baileys cheesecake will last in the freezer for 2-3 months. 

Is Water Bath For The Cheesecake Important?

• Baking in a water bath technique is called “bain-marie.” This technique is done to prepare delicate desserts like crème brûlée, custards, and cheesecakes. The main reason for using a water bath for these desserts is to keep direct heat away from baking dish. 
• Because these desserts are heavy on the cream and eggs, if not baked evenly and slowly but exposed to direct heat, it would not be baked uniformly. The outside will be overdone and inside will still be gooey. Water bath ensures even baking throughout the whole dish by keeping layer of protection between the baking dish and oven heat. 
• Without the water bath, cheesecake will be sagging in the middle, is likely to crack, and most importantly, it will be overcooked on the outside and under-cooked on the inside.

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