贝利奶油芝士蛋糕
甜点5小时35分钟12 份中等关于此食谱
一款华丽、奶油质地、无需费力的烤芝士蛋糕，融入贝利奶油利口酒，铺在黄油巧克力饼干皮上。馅料丰富放纵，质地如丝般顺滑，这是一道看起来令人印象深刻但在家制作可靠性极高的明星甜点。完美适合晚宴、假日或任何需要特别款待的场合。
步骤说明
- 1
Preheat your Oven to ![325°F]. Grease a 9-inch Springform Pan and line the bottom with a circle of Parchment Paper. Wrap the outside of the pan tightly with two layers of heavy-duty Aluminum Foil (this protects it during the water bath).
- 2
Place the Chocolate Sandwich Cookies in a Food Processor and blitz until you have fine crumbs. Alternatively, seal them in a Ziploc Bag and crush with a Rolling Pin. Transfer crumbs to a Mixing Bowl and stir in the melted Unsalted Butter until the mixture resembles wet sand.
- 3
Press the crumb mixture firmly and evenly into the bottom of the prepared Springform Pan. Use the flat bottom of a Glass (Large) or Measuring Cups to compact it well. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
- 4
In a large Mixing Bowl, beat the room-temperature Cream Cheese with an Stand Mixer on ^[medium speed] until completely smooth and lump-free, about 2–3 minutes. Scrape down the sides of the bowl well.
- 5
Add the Granulated Sugar and beat on ^[medium speed] until fully combined and fluffy, about 2 minutes. Scrape down the sides again.
- 6
Add the All-Purpose Flour and mix on ^[low speed] until just incorporated. Add the Eggs and Egg Yolk one at a time, mixing on ^[low speed] after each addition just until combined — do not overbeat at this stage, as excess air causes cracking.
- 7
Add the Baileys Irish Cream, Sour Cream, and Vanilla Extract. Mix on ^[low speed] until the batter is smooth and uniform. Give the bowl a final scrape and a gentle fold with a Spatula to make sure nothing is hiding at the bottom.
- 8
Pour the filling over the cooled crust and smooth the top with an Spatula. Tap the pan gently on the counter a few times to release any large air bubbles.
- 9
Place the foil-wrapped Springform Pan into a large Roasting Pan. Pour hot water into the Roasting Pan until it reaches about 1 inch up the sides of the Springform Pan. Carefully transfer to the Oven and bake at ![325°F] for 55–65 minutes. The cheesecake is done when the edges are set but the center 2 inches still have a gentle wobble — it will firm up as it cools.
- 10
Turn off the Oven, crack the door open about 1 inch, and let the cheesecake cool inside the Oven for 1 hour. This gradual cooling prevents cracking. Then remove from the water bath, run a thin Knife around the edge of the pan, and let cool completely on a Wire Rack at room temperature for another 1 hour.
- 11
Once fully cooled to room temperature, cover loosely with Plastic Wrap and refrigerate for at least 4 hours, or overnight for best results. The cheesecake needs this time to fully set and develop its flavor.
- 12
Just before serving, pour the cold Heavy Whipping Cream into a chilled Mixing Bowl. Whip with an Stand Mixer on ^[medium-high speed] until soft peaks form. Add the Powdered Sugar and Baileys Irish Cream, then continue whipping until you reach stiff, billowy peaks. Do not overwhip.
- 13
Remove the cheesecake from the Springform Pan and place on a serving plate. Pile or pipe the Baileys Irish Cream whipped cream over the top. Finish with Dark Chocolate shavings or gratings using a Peeler or Grater. Slice with a sharp, hot Knife (run under hot water and wipe dry between cuts) for the cleanest slices.
