Ever read that people fall into one of two taste groups: sweet or salty/savory? I fall into the latter. I’m more likely to crave steak than cake, but there are some exceptions. Cheesecake is a big one! It’s hands-down my favorite dessert on the planet, but I’ve never made one. That had to change, so I found an irresistible recipe for Irish cream cheesecake on Pinterest and ordered a springform pan from Amazon. Here we go!
Boozy, sinful and decadent Irish Cream Cheesecake loaded with Bailey’s Irish Cream, topped with thick layer of chocolate ganache and Oreo crust, will be great St. Patrick’s Day dessert.
There were a lot fewer ingredients for this recipe than I imagined. I’m really not sure what I thought would be involved, but my mind conjured up a very long and complicated list of ingredients. Nothing could have been further from the truth, and the short list of ingredients helped put me at ease (I was really nervous about this project!).
Chocolate ganache covered Irish cream cheesecake is labor-intensive. It took me 1 hour 30 minutes to get the cake made on the first day, and 50 minutes to make the ganache and ice it on the second day. My total time spent on this recipe was 2 hours 20 minutes plus time for the cheesecake to cool overnight in the refrigerator. It was a lot longer than the 1 hour 30 minutes listed on the recipe. I’m sure that was because I’m not an experienced baker, and this was my first time making cheesecake and working with ganache.
Day 1: Irish Cream Cheesecake
Making the cheesecake on day one was very straightforward and went smoothly. I set the cream cheese out to soften when I made breakfast, and I was ready to make my cheesecake after I ate and did the dishes.
Day 2: Chocolate Ganache
Day two wasn’t quite as smooth, and neither was my ganache. I did my usual research on YouTube and realized I would need a stand to ice my cheesecake. I improvised and made one using a canister of flour placed in the bottom tray of my broiler pan to catch drips. Additionally, I put the canister in a gallon-size ziplock bag to keep it clean. It doesn’t show in the picture, below, but I folded a paper towel and put it on top of the bagged canister because the bottom of the springform pan was slippery. Behold my lovely cheesecake after the first layer of ganache:
And this is it after the second layer of ganache. A smooth finish it is not. I think some practice and an offset spatula and an icing smoother will improve my results.
There’s a lot involved in this recipe, so I thought it would be helpful to list all the kitchen equipment needed.
- Measuring Spoons
- Measuring Cups (dry)
- Measuring Cup (liquid)
- Mixing Bowls (1) medium & (1) large
- Mixing Spoon
- hand mixer
- 9-inch Springform Pan
- Aluminum Foil
- Roasting Pan
- Double Boiler
I didn’t have these, but I think they would be helpful:
- Cake Decorating Stand
- Offset Spatula (to apply the ganache)
Thankyou so much for this post, it has helped me massively.
You’re very welcome Jessia!