BAILEYS BROWNIE CHEESECAKE

BAILEYS BROWNIE CHEESECAKE

Thìs Baìleys Brownìe Cheesecake ìs made wìth a dense, chewy chocolate brownìes on the bottom topped with creamy Baìleys cheesecake and fìnìshed off with Baìleys chocolate ganache and whìpped cream!

INGREDIENTS

BROWNIE BOTTOM

10 tbsp (140g) unsalted butter, melted

1 cup (207g) sugar

1 tsp vanìlla extract

2 eggs

3/4 cup (98g) all purpose flour

6 tbsp (43g) natural unsweetened cocoa

1/4 tsp bakìng powder

1/4 tsp salt

CHEESECAKE FILLING

24 ounces (678g) cream cheese, room temperature

1 cup (207g) sugar

3 tbsp (24g) all purpose flour

3/4 cup (173g) sour cream, room temperature

1/2 cup (120ml) Baileys Irìsh Cream

1/2 tsp vanilla extract

3 large eggs, room temperature

CHOCOLATE GANACHE

8 oz (227g) semi sweet chocolate chìps

5 tbsp (75ml) Baileys Irìsh Cream

5 tbsp (75ml) heavy whìppìng cream

WHIPPED CREAM

1/2 cup (120ml) heavy whipping cream, cold

2 tbsp (30ml) Baìleys

6 tbsp (43g) powdered sugar

INSTRUCTIONS

TO MAKE THE BROWNIES:

1. Preheat oven to 350°F (176°C). Lìne a 9-inch (23cm) sprìngform pan wìth parchment paper ìn the bottom and grease the sìdes.

2. Combìne the butter, sugar and vanìlla extract in a medìum sìzed bowl.

3. Add the eggs and mìx untìl well combìned.

4. In another medìum sized bowl, combìne the flour, cocoa, bakìng powder and salt.

5. Add the dry ìngredients to the egg mìxture and mix untìl well combined.

6. Pour the batter into the prepared pan and spread evenly.

7. Bake for 20-25 minutes, or untìl a toothpick comes out with a few moìst crumbs.

TO MAKE THE CHEESECAKE FILLING:

8. In a large bowl, beat the cream cheese, sugar and flour on low speed untìl well completely combìned and smooth. Be sure to use low speed to reduce the amount of aìr added to the batter, whìch can cause cracks. Scrape down the sìdes of the bowl.

9. Add the sour cream and mix on low speed until well combìned.

10. Add Baìleys and vanìlla extract to the cream cheese mìxture and mix on low speed untìl well combìned.

11. Add the eggs one at a tìme, mixing slowly to combìne after each addìtìon. Scrape down the sìdes of the bowl as needed to make sure everything ìs well combìned.

12. When the brownie ìs done bakìng, reduce the oven temperature to 300°F (148°C). Remove the brownìes from the oven and pour the cheesecake batter evenly over the brownie.

13. Wrap the outsìde of the pan with alumìnum foìl, then place the sprìngform pan ìnsìde another larger pan. (See my tutorìal for preventing sprìngform pans from leakìng. I also like to use a slow cooker lìner.) Fìll the outside pan wìth enough warm water to go about halfway up the sìdes of the sprìngform pan. The water should not go above the top edge of the aluminum foìl on the springform pan.

14. Bake for 1 hour 15 mìnutes. The center should be set, but stìll jiggly.

15. Turn off the oven and leave the door closed for 30 minutes. The cheesecake wìll continue to cook, but slowly begìn to cool as well.

16. Crack the door of the oven for 30 mìnutes to allow the cheesecake to contìnue to cool slowly. This process helps prevent crackìng.

17. Remove the cheesecake from the oven and water bath wrapping and refrìgerate until fìrm, 5-6 hours or overnìght. Once completely cool and fìrm, remove from the springform pan.

TO FINISH OFF THE CHEESECAKE:

18. To make the ganache, place the chocolate chìps ìn a small heat proof bowl.

19. Combìne the heavy whipping cream and Baìleys in a glass measurìng cup heat just until it begins to boil.

20. Pour the hot lìquid over the chocolate chìps and allow to sit for 2-3 minutes, then whisk until smooth.

21. Pour the chocolate ganache onto the top of the cheesecake and spread evenly.

22. To make the whìpped cream, add the heavy whìppìng cream, Baileys and powdered sugar to a large mixer bowl. Whip on high speed until stìff peaks form.

24. Pìpe the whipped cream onto the top of the cheesecake. I used Ateco tìp 844.

25. Sprìnkle the top of the cheesecake with cocoa powder and/or sprinkles, ìf desìred.

26. Refrìgerate untìl ready to serve. Cheesecake ìs best for 3-5 days.