bailys irish cream cheesecake vcdt13a baked goods

Author of this recipe: Thaddeus Erspamer

Indulge in the creamy goodness of Bailey's Irish Cream Cheesecake VCDT13A! Perfect for special occasions, this dessert combines rich cheesecake with the iconic flavor of Bailey's. #IrishCreamCheesecake #BakedGoods #BaileySrecipes

Tag your creation with #EatsNowRecipes!

Ingredients

• - Bailys Irish Cream Liqueur (Main Flavoring)
• - Cream Cheese (Primary Filling Ingredient)
• - Heavy Whipping Cream (For Fluffy Texture)
• - Granulated Sugar (Sweetener for Taste)
• - Eggs (Binding Agent for Structure)
• - Vanilla Extract (Adding Depth to Flavor)
• - All-Purpose Flour (For Crust Base)
• - Baking Powder (Leavening Agent for Rise)
• - Salt (Seasoning to Enhance Other Flavors)
• - Whipped Topping (Optional for Garnish, Adds Lightness)
• - Caramel Syrup or Sauce (Optional, For Added Sweetness and Texture)
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Steps

1. ### Detailed Steps to Make a Bailey's Irish Cream Cheesecake (VCDT13A)
3. #### Introduction
4. Creating a delicious Bailey’s Irish Cream Cheesecake is a delightful culinary experience that can elevate any dessert menu or special occasion. Follow these steps carefully to ensure your cheesecake turns out smooth and creamy, with just the right hint of Irish cream flavor.
6. #### Ingredients
8. - **Cheesecake Base:**
9. - 1 cup graham cracker crumbs
10. - 3 tablespoons granulated sugar
11. - 6 tablespoons unsalted butter, melted (divided)
13. - **Cheesecake Filling:**
14. - 2 packages (8 ounces each) cream cheese, softened
15. - 1 and 1/4 cups granulated sugar
16. - 1 tablespoon vanilla extract
17. - 5 large eggs, at room temperature
18. - 1 cup heavy whipping cream
19. - 3/4 cup Bailey’s Irish Cream
21. #### Equipment
22. - 9-inch springform pan
23. - Mixing bowls
24. - Electric mixer (stand or handheld)
25. - Water bath (large roasting pan with a rack and enough water to reach halfway up the sides of the springform pan)
27. #### Step-by-Step Guide
29. 1. **Prepare the Cheesecake Base:**
30. - Preheat your oven to 325°F (165°C).
31. - In a medium bowl, combine the graham cracker crumbs and 3 tablespoons of sugar.
32. - Add the melted butter and mix until well combined.
33. - Press the mixture firmly into the bottom of a 9-inch springform pan. Use your fingers or the back of a spoon to make it even.
35. 2. **Prepare the Cheesecake Filling:**
36. - In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth.
37. - Gradually add in the 1 and 1/4 cups sugar and mix well.
38. - Beat in the vanilla extract.
39. - Add one egg at a time, beating well after each addition to ensure there are no lumps.
40. - In another bowl, whip the heavy cream until stiff peaks form. Fold this into the cheesecake mixture gently but thoroughly.
42. 3. **Add Irish Cream:**
43. - Mix in 3/4 cup of Bailey’s Irish Cream into the cheesecake filling.
44. - Pour the mixture over the prepared base in the springform pan.
46. 4. **Baking the Cheesecake:**
47. - Place a rack halfway down in your preheated oven and put a roasting pan on top.
48. - Carefully place the cheesecake onto this rack and lower the temperature to 300°F (150°C).
49. - Cover the outside of the springform pan with aluminum foil to prevent water from splashing into the cheesecake during the water bath process.
50. - Place a rack in your oven on the lowest level. Fill a large roasting pan halfway with hot water and set it on the lowest shelf.
51. - Carefully place the springform pan containing the cheesecake inside the roasting pan, ensuring that the bottom of the cheesecake is not touching the water but surrounded by it. This method creates a gentle steam environment to ensure even baking.
53. 5. **Baking Time:**
54. - Bake for 1 hour and 30 minutes or until the edges are set but the center still jiggles slightly.
55. - Turn off the oven and let the cheesecake sit in the water bath with the door closed for another 2 hours.
57. 6. **Cooling and Refrigeration:**
58. - After the initial baking period, remove from the oven and place on a cooling rack to cool down for about an hour.
59. - Transfer the cheesecake to the refrigerator and chill for at least 8 hours or overnight before serving.
61. #### Tips
62. - Ensure all ingredients are at room temperature before mixing.
63. - Use a water bath to prevent cracks and ensure smooth, creamy results.
64. - Let the cheesecake come to room temperature slightly before serving; this will help it release easily from the pan.
66. Enjoy your perfectly baked Bailey’s Irish Cream Cheesecake! Perfect for celebrations or just as an indulgent treat.

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• bailys irish cream cheesecake vcdt13a baked goods