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Baileys White Chocolate Cheesecake Recipe

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The Boatwright Family Baileys White Chocolate Cheesecake
The Boatwright Family Baileys White Chocolate Cheesecake from theboatwrightfamily.blogspot.com

Description

This Baileys white chocolate cheesecake recipe is the perfect dessert for any occasion. It’s creamy, indulgent, and packed with flavor. The combination of Baileys Irish Cream liqueur and white chocolate creates a unique flavor that will have your guests begging for seconds. The cheesecake is topped with a creamy Baileys white chocolate ganache and garnished with white chocolate shavings. It’s the perfect indulgence for your next gathering!

This recipe is relatively easy to make and can be made in advance. It’s best to make the cheesecake the day before you plan to serve it. The cheesecake needs to chill in the refrigerator for at least 6 hours, but it’s best to let it sit overnight. This will ensure that the Baileys white chocolate cheesecake is chilled and set. Once ready to serve, top with the Baileys white chocolate ganache and white chocolate shavings.

Ingredients

For the cheesecake:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup Baileys Irish Cream liqueur
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate, chopped
  • 1/4 teaspoon salt

For the ganache:

  • 1 cup white chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons Baileys Irish Cream liqueur

For garnish:

  • White chocolate shavings

Instructions

For the cheesecake:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until combined.
  3. Press the Graham cracker mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes.
  4. In a large bowl, beat cream cheese and sour cream until smooth.
  5. Add Baileys Irish Cream liqueur and mix until combined.
  6. Add eggs one at a time, mixing well after each addition.
  7. Add vanilla extract, white chocolate, and salt. Mix until combined.
  8. Pour the cheesecake batter into the prepared pan and spread evenly.
  9. Bake for 35 minutes or until the center of the cheesecake is just set.
  10. Turn the oven off and let the cheesecake cool in the oven for 1 hour.
  11. Remove the cheesecake from the oven and let cool to room temperature.
  12. Chill in the refrigerator for at least 6 hours, or overnight.

For the ganache:

  1. Place the white chocolate chips in a medium heat-proof bowl.
  2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  3. Pour the cream over the white chocolate chips and let sit for 1 minute.
  4. Add the Baileys Irish Cream liqueur and stir until the chocolate is completely melted and the mixture is smooth.
  5. Let the ganache cool to room temperature before using.

To assemble:

  1. Spread the cooled ganache over the top of the cheesecake.
  2. Garnish with white chocolate shavings.
  3. Serve chilled.

Notes

For a lighter version of this cheesecake, replace the sour cream with Greek yogurt. The cheesecake will still be creamy and delicious.

If you don’t have Baileys Irish Cream liqueur, you can substitute with any other type of liqueur or even espresso.

The cheesecake can be stored in the refrigerator for up to 5 days.

Nutrition

Serving size: 1 slice (1/12 of the cheesecake)

  • Calories: 511 kcal
  • Carbohydrates: 44 g
  • Protein: 8 g
  • Fat: 35 g
  • Saturated Fat: 21 g
  • Cholesterol: 116 mg
  • Sodium: 324 mg
  • Potassium: 172 mg
  • Fiber: 2 g
  • Sugar: 28 g
  • Vitamin A: 1395 IU
  • Calcium: 98 mg
  • Iron: 2 mg

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