Irish Coffee Cheesecake
Recipes Cakes Desserts Holidays
Description
Make a dessert that is a little lighter than the typical cheesecake with wonderful flavors of Irish whiskey, coffee and chocolate.
Ingredients
Homemade Irish Cream:
1 cup heavy cream
14 oz. can Sweetened Condensed Milk
1 2/3 c. Irish Whiskey
2 t. Instant coffee granules or powder
1 T. Hershey's Chocolate Syrup
1 t. vanilla
1/2 t. almond extract
Crust:
1/2 c. (1 stick) unsalted butter, at room temperature
1/3 c. sugar
1 1/2 c. all-purpose flour
pinch of salt
Filling:
16 oz. cream cheese, at room temperature
1/2 c. granulated sugar
1/2 c. Homemade Irish Cream
3 large eggs, at room temperature
1 T. instant espresso powder (NOT ground coffee)
1 t. unsweetened cocoa powder
1/2 t. vanilla extract
1 T. all-purpose flour
Garnish:
sweetened whipped cream and shaved chocolate
Directions
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Preheat oven to 350 degrees. Butter a 9 x 13 inch pan.
Homemade Irish Cream: (you will have extra)
Combine all ingredients in a blender or use an immersion blender for 30 seconds. Don't blend for too long or whipped cream may form! If you do get a bit of cream on top, just sift though a fine mesh strainer or cheesecloth. Bottle in a tightly sealed container and refrigerate. Shake before using. Will keep for up to 2 months.
Crust:
Cream butter and sugar; blend in flour and salt until the mixture is crumbly. Pat into prepared pan, pressing down slightly with fingers to get an even layer. Bake 15 minutes.
Filling:
Cream the cream cheese and sugar together, making sure that the ingredients are at true room temperature to avoid a lumpy batter. Beat in the homemade Irish Cream and then the eggs, one at a time. Blend in the instant espresso, cocoa powder, vanilla and flour. Turn the batter out onto the crust; smooth out evenly. Bake for 20-25 minutes, just until the cheesecake is set.
Cool before slicing.
Serve with whipped cream and garnished with shaved chocolate, if desired.