Just Got Lucky Bailey’s Cheesecake

Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. πŸ€πŸ’šπŸ€


Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.


Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 


Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  


Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles


Chill mixing bowl for a minimum of 30 minutes.
JUST GOT LUCKY BAILEY’S CHEESECAKE 
Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. πŸ€πŸ’šπŸ€
Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.
Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 

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Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️

Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  

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Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles, optional

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Chill mixing bowl and attachment for a minimum of 30 minutes. Blend the above ingredients until stiff peaks are formed. Decorate cheesecake with whip cream and sprinkles if desired. 

A special nod to Jo Boxer for loaning “Just Got Lucky” from their 1983 hit song.