Get your drinking pants on, people. Are your livers ready? It’s almost St. Patrick’s Day! I got together with some good blogging friends to bring you a glorious, decadent, boozy list of recipes to get you through the next few days in a constant state of inebriation. Doesn’t everything look magically delicious?
Remember my friend Connie of URBAN BAKES? She made me these incredible turtle cheesecake tartlets when I was on vacation in January.
She’s our fabulous host today and I can’t thank her enough for inviting me to the party.
Hmmm…I really seem to revel in holidays where lots of drinking is involved. Let’s not delve too deep into why. All I know is that I really love putting booze into my
mouth baking. For today’s party, I made chocolate Baileys cheesecake covered in a dark chocolate ganache.
2 cups Oreo crumbs
1/4 cup melted unsalted butter
Preheat oven to 350 degrees F.
Combine the Oreo crumbs and the melted butter in a bowl. Mix together until the crumbs are wet. Press into the bottom of your cheesecake pan. Bake for 5 minutes, then remove from the oven. Set aside to cool.
When the pan is cool, wrap it very well with aluminum foil since it’s going into a water bath.
I highly recommend using a water bath because it helps prevent cracking on the top of your cheesecake. If you plan on covering the top of the cheesecake with ganache, whipped cream, etc, and it doesn’t matter what it looks like, you can simply bake the cheesecake without the water bath.
If using the water bath method, place a 9X13 pan (or any pan with high sides) into the oven while it’s preheating and fill the pan halfway with water.
Cheesecake (slightly adapted from Gimme Some Oven)
3 (8 ounce) packages of cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
3 tbsp all purpose flour
1 tsp vanilla extract
1/2 cup sour cream
1/2 cup Baileys Irish Cream
Turn the oven to 450 degrees F.
In a large bowl or the bowl of your stand mixer, beat the cream cheese at medium speed until it’s creamy. Add the sugar, 1/4 cup cocoa and flour. Beat at medium speed until fully blended. Add the eggs one at a time, mixing well after each addition (scrape down the sides of the bowl as needed). Add the sour cream, vanilla and Baileys and mix on low speed until fully incorporated. Pour the filling over the baked crust. Drop the pan on the counter a few times to get rid of air bubbles.
Place the cheesecake pan into the 9X13 pan filled halfway with water (be very very careful!). Bake at 450 degrees F for 10 minutes, then turn the heat down to 250 degrees F and bake for 60 minutes.
At the 60 minute mark, I pulled my cheesecake out (again, be very careful of the boiling water in the pan underneath). It jiggled slightly in the middle so I knew it was done perfectly (the cheesecake continues cooking after it’s been taken out of the oven). Let the cheesecake cool in the pan for at least one hour. Remove the rim of the pan. Chill the cheesecake for at least 4 hours (preferably overnight) before serving.
If using ganache, here’s the recipe from Gimme Some Oven:
1/2 cup heavy or whipping cream
4 ounces dark chocolate, chopped
Heat the cream in a small saucepan over medium high heat until it’s almost boiling. Pour half the cream over the chocolate and stir. Pour in the rest of the cream and stir until all the chocolate is melted. Let it cool for about 15 minutes, then pour over top of the cheesecake.
I did that but then I also added about 1/4 cup of room temperature unsalted butter and a few splashes of Baileys. Much to my horror, my ganache started separating and there was a film of oil floating on top. My first instinct was to scream, cry, throw the ganache at the wall and declare it an epic fail. Instead, for once I was rational and I consulted Google. According to baking911:
Ganache is a really a complex combination of an emulsification and a suspension that occurs between the chocolate and cream ingredients. An emulsification is a suspension of small globules of one liquid in a second liquid with which the first will not mix, ie: an emulsion of oil in vinegar or cream is an emulsion of butterfat in water. A suspension is a material in which a substance is dispersed in a liquid in clusters or particles consisting of many molecules.
One website recommended that I reheat the ganache and slowly pour milk in, whisking all the while, until the ganache looks silky and creamy again. It totally did the trick. Thank you, internet!
This cheesecake was delicious. It wasn’t too sweet since I decreased the sugar from the original recipe and used the darkest chocolate I had for the ganache (90% yo!). The cheesecake was super creamy and smooth, with an intense Baileys flavour. I took these photos early in the morning and I was sampling the cheesecake as I went along. After an hour, I was actually feeling a bit tipsy! Best Sunday morning, ever.
Make sure to visit everyone’s awesome St. Patty’s Day posts for tantalizing, boozy inspiration!
1. URBAN BAKES – Sweet & Salty Boozy Irish Truffle Cake
2. Baking a Moment – Irish Cream Profiteroles
3. The Cheery Baker – Baileys Mint Chocolate Poke Cake
4. Grandbaby Cakes – #KissMeImIrish Baileys Mint Chocolate Cream Pie
5. bethcakes – Irish Car Bomb Cake
6. gotta get baked – Chocolate Baileys Cheesecake
7. Jessiker Bakes – #KissMeImIrish Guinness Chocolate Cake
8. Blahnik Baker – Chocolate Guinness Cupcakes with Whiskey Caramel and Baileys Buttercream
9. Bakes In Slippers – Guinness Chocolate Stout Milkshake
10. Chez CateyLou- Guinness Stout Chocolate Donuts #KissMeImIrish
11. House of Bakes – Drunken Blondie