Irish Coffee Cheesecake Recipe 445 Recipes

IRISH COFFEE CHEESECAKE

Steps:

• To make the crust: In an electric mixer fitthe flat beater. Mix the butter, all-purpose flour, granulated sugar, rice flour, cocoa powder and salt. Mix on low until the dough comes together. Roll the dough into a 9-inch round. Pat into the bottom of a 9-inch springform tin. Refrigerate overnight if possible, but a minimum of 30 minutes Once the base has refrigerated, preheat an oven to 300°F Bake the crust for 30 minutes. Cool completely.
• To make the cheesecake topping: In an electric mixer, fit the flat beater. Beat the cream cheese on medium until smooth. Slowly add the granulated sugar and beat until smooth. Add 1 egg at a time, beating well after each. Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
• To make the final cheesecake: Spread the topping evenly over the crust. Place the springform tin in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 hour 15 minutes Test it is cooked by gently shaking the pan. The cheesecake should be set but not dry. Transfer the tin to a wire rack and cool for 30 minutes. Refrigerate until chilled throughout.

IRISH COFFEE CHEESECAKE RECIPE - (4.2/5)

Steps:

• Cookie Crust: Preheat oven to 350 degrees. Melt butter and mix with crumbs and espresso powder. Press into 9" springform pan and bake for 8-10 minutes. Cheesecake: Once crust is cooled, wrap pan in plastic wrap and then wrap in aluminum foil. Mix cream cheese and sugar on medium speed till fully combined. Add cornstarch and espresso powder, and continue to mix until incorporated. Add eggs and vanilla extract. Stir in Baileys. Pour batter into prepared pan and place in a roasting pan. Fill roasting pan about a quarter of the way with hot water and bake at 350 degrees for 55-60 minutes. When the cheesecake is done, remove from the water bath and set on a cooling rack. Once cheesecake has cooled to room temp, refrigerate. Ganache: Bring heavy cream and butter up to a scant boil. Pour over chopped chocolate and stir to combine. Stir in Jameson. Set aside for about 5-10 minutes just so ganache is not piping hot when you pour it on the cheesecake. Pour ganache on cheesecake and refrigerate until it sets. Decorate cheesecake with homemade whipped cream or buttercream. Garnish with chocolate covered espresso beans.