With St. Patrick’s Day fast approaching, I wanted to make a decadent recipe to go with our corned beef and cabbage dinner. Yes, I’m an Irish girl…through and through!! I’m from a large family, too (I’m one of eight children). My Mom always made corned beef and cabbage every year on St. Patrick’s Day. I have always been a lover of this yummy meal. After I got married and had children, I didn’t make it (my children were NOT a fan!), but my mom did, and I always knew I could go there and get my fix! Well, my children are grown, married and have children of their own now so I can make corned beef and cabbage again without any moans or groans:).
This delicious chocolate Baileys cheesecake with smooth and creamy ganache is the perfect way to finish your St. Patrick’s Day celebration…Yummy!!!
Ingredients for Cookie Crust:
15 Loftus Filled Cookies (150 grams)
8 Walkers Pure Butter Shortbread Cookies (150 grams)
⅓ cup (76 grams) unsalted butter, melted
Instructions for Cookie Crust:
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Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
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Reduce the oven temperature to 325° F.
Cheesecake Ingredients:
- 3 (8 ounce) packages cream cheese, softened
- 1 cup (200 grams) granulated sugar
- ¾ teaspoon espresso powder
- ½ cup (84 grams) semi-sweet chocolate chips, melted and slightly cooled
- 4 large eggs, room temperature
- 1/2 cup (110 grams) plain full fat Greek yogurt*
- 1/2 cup (138 grams) Baileys Irish Cream
*The taste will be similar to sour cream. Greek yogurt does have a slight tangy taste which works well with all of the sweet ingredients in the cheesecake batter (I always have a container of Greek yogurt in my refrigerator).
Instructions for Baileys Chocolate Cheesecake:
In a large bowl, combine cream cheese, granulated sugar, espresso powder and melted chocolate chips. Mix on medium speed until blended and smooth. (Try not to over-mix!) Add eggs one at a time, mixing well after each addition. Blend in the Greek yogurt and the Baileys Irish cream; mixing on low speed until blended. Pour filling over baked crust and smooth with an offset spatula.
Optional: To prevent cracking in the cheesecake, I’m a big fan of water baths! Just fill a 9×13 (or any large pan) halfway with water and place it on the bottom rack while the oven preheats, and then leave it there while the cheesecake cooks.
Place the cheesecake in the oven on the shelf above the water bath and bake at 325° F. for 1 hour and 15 minutes. Shut the oven off and leave the cheesecake in the oven for another hour.
Take the cheesecake out the oven and allow it to cool, and then cover with foil and refrigerate for at least 6 hours or overnight.
Remove the rim of the pan and cover top of cheesecake with Baileys chocolate ganache.
Ingredients for Baileys Chocolate Ganache:
- 12 ounces (340 grams) semi-sweet chocolate, finely chopped
- 3/4 cup (180 grams) heavy cream
- 1/4 cup (70 grams) Baileys Irish Cream Liqueur
Instructions for Baileys Ganache:
Combine cream and Baileys together in a medium saucepan, and gently heat until nearly at boiling point
Remove from heat and pour over the chocolate chips.
Let this sit for a couple of minutes, and the begin to stir until the ganache comes together and is smooth.
The ganache will begin to firm up after a few minutes. At this time, you will put in on top of the cheesecake and spread it to the sides. Then put the extra ganache in a bag with a large star tip and make swirls on top and add chocolate balls. Enjoy!!
I hope you make this delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!