Bailey's Guinness Cheesecake

Steps

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1. 1
   Prepare the crust: Break Shirley biscuits in half and blend in a food processor until crumbly. Alternatively, place in a ziplock bag and crush with a rolling pin. Consistency need not be uniform; some larger pieces are fine.
   ≈2:13
2. 2
   Add 7 tablespoons of melted unsalted butter to the crushed biscuits and mix thoroughly until the mixture is moist and compacts easily.
   ≈5:20
3. 3
   Transfer the biscuit-butter mixture to the bottom of a springform pan and press down firmly with a spatula until compacted and even. Refrigerate while preparing the filling.
   ≈8:02
4. 4
   Make the cheesecake filling: Combine 1000g cream cheese, 3/4 cup heavy whipping cream, 1 cup sour cream, and 1 1/4 cup granulated sugar in a mixing bowl. Beat with an electric mixer until smooth and lump-free.
   ≈9:49
5. 5
   Add 2 tablespoons cornstarch and mix again until fully incorporated and smooth.
   ≈11:50
6. 6
   Add whole eggs one at a time: Add all 3 whole eggs individually to the mixer, allowing it to blend after each addition.
   ≈13:17
7. 7
   Add egg yolks one at a time: Add the 3 egg yolks individually, mixing well between each addition.
   ≈15:20
8. 8
   Pour in 2 teaspoons lemon juice and mix until fully incorporated.
   ≈18:22
9. 9
   Add seasonings: Pour in 2 teaspoons vanilla extract, 1 teaspoon ground nutmeg, and 2 teaspoons mixed spice essence. Mix until blended.
   ≈19:02
10. 10
    Add Guinness and Bailey's: Pour in 3/4 cup Guinness stout and mix, then add 3/4 cup Bailey's Irish cream liqueur. Stir until fully incorporated.
    ≈20:38
11. 11
    Prepare the pan: Seal the bottom of the springform pan with foil to prevent water from seeping in during the water bath. Pour the cheesecake batter over the biscuit crust, ensuring the foil doesn't fold into the filling.
    ≈22:36
12. 12
    Make chocolate decoration: Melt 8 oz semi-sweet chocolate using a double boiler (hot water in the bottom bowl, chocolate in the top bowl). Drizzle melted chocolate in circles on the cheesecake surface, then use a toothpick or knife to create decorative swirl patterns.
    ≈25:34
13. 13
    Set up water bath: Pour boiling hot water into a larger roasting pan. Carefully place the cheesecake pan in the center of the water bath so water comes halfway up the sides.
    ≈29:26
14. 14
    First baking stage: Place in a preheated 340°F oven and bake for 30 minutes.
    ≈30:39
15. 15
    Second baking stage: Reduce heat to 310°F and bake for 65–70 minutes until the edges are set but the center still jiggles slightly when gently shaken.
    ≈30:53
16. 16
    Cool: Remove the cheesecake from the oven and let it cool in the pan at room temperature for several hours, then refrigerate overnight to fully set.
    ≈31:08
17. 17
    Unmold: Release the springform pan's latch and carefully remove the cheesecake. The bottom will remain attached to the parchment paper.
    ≈33:33
18. 18
    Slice and serve: Cut the cheesecake into slices using a wet, sharp knife. Top each slice with whipped cream before serving.
    ≈36:14