Baileys Cheesecake with Jameson Caramel and Baileys Ganache
Recipe adapted from Sweet Pea's Kitchen and Richard at Baking Arts
It's St. Patrick's Day! And nothing celebrates this holiday better than Baileys and Jameson. I have had the idea for this cheesecake for over a year now. I attempted to make it for last St. Patrick's Day, but I was also heading to Disneyland so I didn't have enough time to mess with it and my first shot at it was a disaster. So this year, I gave it another go and, man, it is AMAZING!
This is pretty much the first good cheesecake I have made and I am super proud of it! It is a chocolate graham cracker crust with a chocolate Baileys Irish Cream cake, drizzled with both Baileys ganache and Jameson caramel. It's super rich, but the perfect thing to celebrate your St. Patty's Day!
Sorry for a short post, but I wanted to get the recipe up in time to celebrate!
Note: This cheesecake takes a long time to make. You may want to bake the cake the night before and finish layering the caramel and ganache the next day.
[ INGREDIENTS ]
1 ½ cups crushed chocolate cookies (I used the organic teddy graham cookies from Whole Foods)
1 ½ cup granulated sugar, divided
4 ½ tablespoons butter, melted
24 ounces cream cheese, at room temperature
1/8 teaspoon salt
3/4 cups cocoa powder
3 tablespoons flour
1/2 cup Baileys Irish Cream
1/2 cup sour cream at room temperature
Boiling water (for the water bath)
2/3 cups granulated sugar
1/4 cup heavy cream
1/4 teaspoon salt
1 ounces unsalted butter
1 ¼ ounces of Jameson Whiskey
6 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
2 tablespoons Baileys Irish Cream
[ DIRECTIONS ]
Put it all together
Once upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking.