Baileys Bliss Rich Irish Cream Cheesecake Recipe

Instructions:

1. Combine crushed biscuits, melted butter, and sugar. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
2. Beat cream cheese and sugar until smooth and creamy.
3. Beat in eggs one at a time, then the egg yolks. Be careful not to overmix.
4. Gradually blend in Baileys Irish Cream, heavy cream, and vanilla extract. Mix in the cornstarch until just combined.
5. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (double layer is best to prevent leaks!). Place the wrapped pan inside a large roasting pan.
6. Pour the cheesecake filling into the prepared crust. Carefully pour hot water into the roasting pan, reaching halfway up the sides of the springform pan. Bake at a low temperature until the edges are set, but the center still has a slight wobble.
7. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for an hour. This gradual cooling prevents cracking.
8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
9. Heat heavy cream until just simmering. Pour over the chopped chocolate and let it sit for a minute to melt. Whisk until smooth. Stir in Baileys Irish Cream.
10. Release the cheesecake from the springform pan. Pour ganache over the top (if using) and spread evenly. Chill the ganache for 30 mins. Slice and serve chilled.