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Instructions |
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Preheat the oven to 325 degrees. Tightly wrap a 9inch springform
pan in heavy duty foil. This step helps prevent water seeping into the
pan when it is in the water bath.
Mix the crust ingredients and put line the bottom of the cheesecake
pan. I always spray the pan with Pam. Bring the crust up the sides
about 1 inch. The back of a measuring cup helps to pack the crust
down nicely. Bake 325 degrees for 8 minutes.
Cool while you prepare the filling
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For the filling whisk the cream cheese. To bring to room temperature
put in a bowl of warm water for about 20 minutes
with the paddle attachment mix until creamy.
Add the sugar scraping down the sides
Add 1 egg at a time.NOTE eggs also need to be at room temperature
scraping down the sides inbetween each egg
Add 1/3 cup baileys Irish cream and mix until all combined
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Pour into the cheese cake pan.
Water Bath- in a pan that will hold the cheesecake pan put a tea towel
on the bottom. Place the cheesecake in the pan and add boiling water
until it comes 1/2 way up the sides of the pan. Put in oven for 55- 60
minutes
Cake is not fully set when it comes out of the oven. Turn oven off,
crake the oven door and allow the cheesecake to rest for 1 hours
Remove from water bath and allow to cool, then place in the fridge for
8 hours
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Ganache
In a small sauce pan over medium heat warm the heavy cream. DO
NOT BOIL.
Place the chocolate chips in a heat proof bowl and pour the cream
over top, and allow to sit for 5 minutes.
Whisk cream and chips until smooth. Add the baileys irish cream. 3
tbsp. Combine and allow to sit for another 5 minutes.
Pour ganache over chilled cheesecake and spread evenly over the
cheesecake or spoon over individual slices.
Could also top with chocolate shavings in the centre.
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Originally Submitted
7/23/2021
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