There’s no better time to enjoy a few glasses of Bailey’s over ice or maybe a few shots of it, than during the month of March in honor of that ever-so-popular Irish holiday, St. Patrick’s Day. However, if you are like me, you never end up finishing the bottle, and contrary to what you might think, it’s not going to stay fresh forever. My bottle always ends up in the back of the fridge, and rarely, if ever, gets touched again. Never fear, this lass is going to show you how to make a delicious dessert with your left over Bailey’s, instead of letting it waste away in the back of your fridge.
So for those of you whom have never heard of Bailey’s, I must say, I feel sorry for you. Go out and get yourself a Bailey’s with milk over ice right now!! It is delicious, and why shouldn’t it be? It’s a creamy liqueur combining Irish dairy cream, Irish whisky and a proprietary recipe of chocolate flavors produced on the Emerald Isle. Bailey’s website states that over 80% of the raw ingredients are from Ireland, with the fresh cream coming from two dairy suppliers, and the whiskey, a triple pot still blend, made specifically for Bailey’s by The Old Midleton Distillery of County Cork. With such delicious ingredients, you are guaranteed to have a delicious drink!
Let’s Get Baking!
Cheesecake is a very rich dessert that is jam-packed with calories. I love this dessert, but I recognize that it’s not the best thing for my diet and overall health. So instead of depriving myself, I simply make a smaller cake. As such, this recipe is for a 6” cheesecake instead of the standard 9” cake. You’ll need a 6” springform pan to make this rich, creamy, delightful dessert.
Bailey’s Irish Coffee and Cream Cheesecake (6” Cheesecake)
6 oz graham cracker crumbs (use less if you don’t like a thick crust, but nothing less than 4oz).
2 tbsp melted butter
2 tbsp of granulated sugar for the crust
½ c granulated sugar for the cake
2 – 8 oz packages of cream cheese, softened at room temperature
½ tsp of vanilla extract
2 eggs, room temperature
1 ½ tsp instant coffee dissolved in 1 ½ tsp hot water
¼ c Bailey’s Irish Cream Liquor
1. Preheat the oven to 350 degrees.
2. Prepare your springform pan by first lining the bottom with parchment paper. Use a baking spray (e.g., Baker’s Joy), spray the bottom and sides of your pan.
3. Next, prepare your crust by stirring the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar together. Dump the crumb mixture into your pan and using the base of a shot glass, press the crumbs down on the bottom of the pan and slightly up the sides. Bake for 4-5 minutes until golden brown. Remove the crust from the oven to allow it to cool down while you prepare your cheesecake filling.
4. You will next want to create your water bath. I don’t like to place my cake in a pan of water because no matter how much tin foil I use, it seems water always leaks into my springform pan, and I end up with a mushy wet crust. The whole purpose of a water bath is to create moisture in the oven to prevent your cheesecake from cracking. So instead, place a jellyroll pan on the bottom rack of your oven and fill it with water. Your cheesecake will sit on the rack immediately above the pan of water.
5. It’s time to make the cheesecake batter. Using a stand mixer (if possible) on medium speed, beat your cream cheese and granulated sugar just until smooth and creamy. Slightly beat your eggs in a separate bowl with the vanilla and mix into the batter on low speed just until blended.
6. Divide the batter into two bowls. Dissolve the instant coffee in hot water, and then add it to half the batter (to taste, you don’t have to use the entire coffee mixture). To the other half, add the Bailey’s Irish Cream. Pour the Bailey’s batter into the crust. Very slowly, pour the coffee batter over the top of the Bailey’s batter.
7. Bake for 30 – 35 minutes, until center is barely set. I like to use a cooking thermometer to ensure the cake is done when my center reaches a minimum of 155 degrees. Remove from the oven when done and place on cooling rack for at least 2 hours to allow it to cool. Once the cake has cooled completely, place the cake in the fridge overnight (or for at least another 4 hours to allow it to set). A well-set cake can be removed from the pan very easily the next day. Simply unspring the pan, and slide a pie server under the crust to lift and remove from the lined base of the pan.
8. Top with freshly whipped, Bailey’s flavored, cream.