Baileys is welcomed at any time of the year, especially during the festive season! My all-time favourite holiday drink is Baileys straight up over ice. The flavour is not too strong and it goes down smoothly! So delicious!
And if you haven’t already heard, Baileys has a range of non-alcoholic coffee creamers. That means you can spoil yourself and enjoy the delicious taste of Baileys any time during the day! It comes in four irresistible flavours – Original Irish Cream, French Vanilla, Mudslide, and Caramel – ideal for turning your amazing desserts into something even more decadent.
Speaking of decadent desserts, cheesecakes are definitely one of the winners! As a mass producer of cheesecakes for farmers markets, I am a hard-core fan of my best seller, espresso cheesecake. There is something about putting espresso in a dessert that really turns me on! And for the holiday season, I decided to dress up my espresso cheesecake with the addition of Baileys coffee creamer. My Baileys tiramisu cheesecake has a crumbly Oreo cookie crust, a luscious layer of espresso mascarpone cheesecake with a hint of delicious Baileys Original Irish Cream, a blanket of silky chocolate ganache, pillows of silky whipped cream, and a dust of cocoa powder. The amazing Baileys coffee creamer definitely takes my original espresso cheesecake to a whole new level and beyond!
If you are looking for a truly decadent and indulgent dessert to make for your holiday celebration, you need a good partner! Baileys coffee creamer is a perfect addition for your sweet treats. And you can get a discount with the coupon here.
Ingredients (8-inch cake):
2 1/2 cups Oreo cookie crumb
1/2 cup unsalted butter, melted
2 packs 8-ounce cream cheese, softened
2 cups mascarpone cheesecake
1 cup granulated sugar
2 eggs, room temperature
2 tablespoons espresso powder
1/3 cup Baileys coffee creamer (Original Irish Cream)
100 grams dark chocolate, cut into small chunks
1/3 cup heavy cream
Whipped Cream Topping
1/2 cup whipping cream
1 tablespoon powdered sugar
2 tablespoon cocoa powder
Preheat oven at 350F. Grease an 8-inch spring form pan.
Make the crust by mixing all the crust ingredients together in a food processor or with a fork.
Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool. Turn down oven temperature to 300F.
Beat cream cheese, mascarpone cheese, and sugar on medium speed until smooth in a standing mixer fitted with a paddle attachment. Then add eggs, one at a time, and mix until well blended. Mix in the espresso and Baileys coffee creamer.
Pour the filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter. Bake for an hour, or until the edge of the cheesecake is puffed but the center is still wobbly and wet looking.
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least an hour.
Chill the cheesecake for at least 4 hours, or preferably overnight.
To prepare ganache, place the chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth. Let cool slightly.
Pour ganache over the top of the cake. Use an offset spatula to gently push the ganache to the sides to create an even layer.
To prepare whipped cream, whisk the heavy cream and the powdered sugar until it holds firm peaks.
Pipe the whipped cream on top of the cheesecake. Dust the cake top with cocoa powder.
Chill in refrigerator before serving.
This post is sponsored by Baileys coffee creamers and Oh Sweet Day! has been compensated monetarily. Thank you for supporting the brands that make Oh Sweet Day! possible.