Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (900g) cream cheese, softened
  • 1 1/2 cups (300g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (240ml) Irish Cream liqueur, like Baileys
  • 2 teaspoons vanilla extract
  • Whipped cream (optional)
  • Chocolate shavings (optional)
  • Cocoa powder (optional)

Instructions:

  1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Preheat oven to 325°F (160°C). Wrap the springform pan tightly with heavy-duty aluminum foil (at least two layers) to prevent water from seeping in. Place the wrapped pan inside a large roasting pan.
  3. Beat softened cream cheese, sugar, flour, and salt until smooth and creamy. Beat in eggs one at a time, mixing well after each addition. Stir in Irish Cream liqueur and vanilla extract.
  4. Pour the filling into the prepared crust. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (water bath).
  5. Bake for 1 hour 15 minutes - 1 hour 30 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. This prevents cracking.
  6. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
  7. Before serving, remove the springform pan sides. Garnish with whipped cream, chocolate shavings, or cocoa powder, if desired. Slice and enjoy!