Simmering Saturdays Bailey’s Brownie Cheesecake
Ingredients
Brownie Base
- 10 tablespoons butter, melted
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ¾ cup flour
- ¼ cup plus 2 tablespoons unsweetened cocoa
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Cheesecake
- 24 ounces cream cheese, at room temperature
- 1 cup sugar
- 3 tablespoons flour
- ¾ cup sour cream
- ½ cup Baileys Irish Cream
- ½ teaspoon vanilla
- 3 eggs, at room temperature
Ganache
- 8 ounces semi-sweet chocolate chips
- ¼ cup plus 1 tablespoon Baileys Irish Cream
- ¼ cup plus 1 tablespoon heavy cream
Whipped cream
- ½ cup cold heavy cream
- 2 tablespoons Baileys Irish Cream
- ¼ cup plus 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°. Line 9-inch springform with parchment and butter the sides. Wrap the exterior with a couple of sheets of heavy-duty foil. Set aside.
- Mix butter, sugar, and vanilla extract in a bowl. Add the eggs.
- Add flour, cocoa, baking powder, and salt. Mix just until combined.
- Pour into pan and bake 20 minutes, then remove to a cooling rack.
- Lower oven temp at this point to 300° and make the cheesecake.
- Beat the cream cheese, sugar, and flour smooth on low with the paddle attachment of a stand mixer.
- Add sour cream, then add the Baileys and vanilla.
- Add one egg at a time, making sure each is incorporated before adding the next. When smooth, pour over the brownie.
- Fill a large roasting pan with enough hot water to come up a couple of inches. Place the cheesecake into the water bath, then bake for 75 minutes.
- Shut oven heat off and leave the door shut for 30 mins to cool down the cheesecake slowly.
- Crack the door open another 30 mins.
- Remove and chill for a few hours.
- Next, make the Bailey’s ganache by heating the cream and Baileys just to a simmer.
- Place the chocolate chips in a heatproof bowl and pour on the hot cream. Cover for one minute and whisk smooth. Spread on cold cake. Chill again.
- To make the whipped cream for garnishing, beat cream and sugar to stiff peaks and then slowly add in Baileys.
- Pipe onto the chilled ganache and keep the cheesecake in the fridge.
Recipe from That Skinny Chick Can Bake