In a large mixing bowl, blend the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Pour in the Bailey’s Irish Cream and vanilla extract, continuing to mix until the batter is velvety and luscious.
Spoon this decadent cheesecake filling onto the cooled crusts, filling each mold nearly to the top. Smooth the tops with a spatula for an even finish.
3. Baking the Mini Cheesecakes
Bake the mini cheesecakes in the preheated oven for 20-25 minutes or until the centers are set. A slight jiggle is acceptable, as the cheesecakes will firm up as they cool. Once baked to perfection, remove them from the oven and let them cool completely before adding the Bailey’s ganache.
4. Perfecting the Bailey’s Ganache
To create the Bailey’s ganache, melt the semi-sweet chocolate chips in a heatproof bowl. In a small saucepan, warm the heavy cream until it’s just about to simmer. Pour the cream over the melted chocolate and stir until smooth. Finally, add the Bailey’s Irish Cream to infuse that distinctive flavor.
Drizzle the Bailey’s ganache over the cooled mini cheesecakes, allowing it to cascade down the sides enticingly. Chill the cheesecakes in the refrigerator for at least two hours to let the flavors meld and the ganache set.
Conclusion
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