We all know that Baileys can be enjoyed on the rocks or added into our coffee, but we tend to forget that it can also be used in our everyday baking! Unlike traditional cheesecakes, this soufflé cheesecake is super light and fluffy, all thanks to meringue that is folded into the mixture. In this recipe, I used the Baileys Original Irish Cream, one of my favourites. This soufflé cheesecake is the perfect dessert for any occasion, and is a great ending to your meal. The individual size servings are also great for dinner parties, or for your own personal indulgence.
INGREDIENTS FOR SOUFFLÉ CHEESECAKE
250 grams of light cream cheese (brought to room temperature)
1/4 cup all-purpose flour
1/2 cup of granulated sugar
3 large eggs (separated), egg yolks brought to room temperature
4 tablespoons of Baileys Original Irish Cream
2 tablespoons of unsalted butter (brought to room temperature)
100 mL of heavy/whipping cream
INGREDIENTS FOR BAILEYS WHIPPED CREAM
1/4 cup of heavy/whipping cream
1 tablespoon of confectioner’s sugar
1 tablespoon of Baileys Original Irish Cream
TOPPINGS FOR SOUFFLÉ CHEESECAKE
fresh strawberries, sliced in half
Begin by preheating the oven at 300°F (149°C). In a stand mixer, add the light cream cheese and one-third of the granulated sugar. To help with the process, cut the cream cheese into small cubes. Attach the flat beater to the stand mixer and beat until the cream cheese is smooth and the sugar is well incorporated. Next, add in the butter, which should already be softened at room temperature and mix well. Next, add in the egg yolks, one at a time, as it continues to mix, and then add in the heavy/whipping cream.
Once the mixture is smooth, add in 4 tablespoons of Baileys Original Irish Cream. Feel free to adjust the amount of Baileys to your liking, by adding as much or as little as you like, but I found 4 tablespoons to be the perfect amount for me. Next, add in the all-purpose flour, and ensure that the mixture is well incorporated and smooth, with no lumps of flour.
In a large bowl, add in the egg whites and gradually add in the remainder of the sugar until you have reached glossy stiff peaks, as shown above. Take one-third of the beaten egg whites and whisk it into the cream cheese mixture. Gently fold in the rest of the egg whites with a spatula, until no whites appear in the mixture.
Prepare three mini 4″ springform cake pans by cutting round pieces of parchment paper that fits at the base of the pan. Next, you will need to cut three strips of parchment paper to line around the inside of the pan and ensure that the parchment paper sticks out about 2 inches from the top of the pan. Before lining the pans with parchment paper, grease the inside with vegetable oil. Next, cover the bottoms of the pan with aluminium foil, as shown above. Once the pans are prepared, divide the cheesecake mixture into the three springform pans. Remove the air bubbles from the mixture by lightly dropping it flat on the counter a few times, and then place the springform pans in a baking tray/pan. Add about 1 inch tall of hot water directly into the baking pan, which will act as a water bath.
Place it in the oven and allow it to bake for 40 minutes, and then reduce the temperature to 280°F (138°C) and bake for another 5 minutes. Once done, turn off the heat, and leave the oven slightly ajar by placing a wooden spatula between the oven door to allow the cheesecakes to slowly cool down and allowing heat to escape. When the cheesecake has cooled to room temperature, place the cheesecakes in the fridge and refrigerate for at least 4 hours or overnight.
Once the cheesecakes are completely chilled, it can now be decorated. To make the whipped cream, whisk together heavy/whipping cream, confectioner’s sugar, and Baileys Original Irish Cream. Spoon the whipped cream into a piping bag, and pipe the whipped cream on top of the cheesecake. Next, sprinkle chocolate shavings, and add sliced strawberries to the center of the top of the cheesecake.
I have teamed up with Baileys to create this Baileys-infused soufflé cheesecake recipe. I hope you give this recipe a try! Please check out Baileys.com for different flavours of Baileys, as well as other Baileys-inspired recipes for you to try at home.