Irish coffee cheesecake recipe

Irish Coffee Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich flavors of Ireland with this irresistible Irish Coffee Cheesecake recipe. Combining the smoothness of coffee and the creamy goodness of cheesecake, this dessert is a true delight for coffee lovers. The velvety texture of the cheesecake perfectly complements the bold flavors of Irish whiskey, providing a unique twist to the classic dessert. Topped with a layer of whipped cream and a sprinkle of cocoa powder, this decadent treat is sure to impress your guests.

Keywords: Irish coffee, cheesecake recipe, dessert, coffee lovers, Irish whiskey.

Irish coffee cheesecake recipe details

Irish coffee cheesecake recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

	For the Base:
225 g	unsalted butter, cut into small pieces
120 g	granulated sugar
150 g	plain flour
30 g	cornflour
4 tbsp	cocoa powder
1 pinch(es)	salt, generous
	For the Filling:
750 g	cream cheese
225 g	caster sugar
4 large	eggs
400 ml	sour cream
80 ml	Bailey’s Irish Cream liqueur
2 tbsp	instant coffee, espresso if possible

Instructions

To make the base: Using an electric mixer on low speed, mix the butter with all the dry ingredients until the dough comes together.

Roll out the dough on a lightly floured surface to a 9 inch, 22-23cm circle. Pat into the base of a 9-inch springform tin. Refrigerate for several hours, preferably overnight.

Preheat oven to Gas Mark 2, 150°C, 300°F and bake for 30 minutes. Allow to cool completely.

To make the filling: Use an electric mixer on a medium speed to whisk the cream cheese until smooth. Add the sugar and continue to whisk until smooth. Add the eggs one at a time and beat well after each one. Stir in the sour cream, Bailey’s and the instant coffee and mix until smooth.

Transfer the mixture onto the base and spread out evenly. Enclose the base and sides of the tin with foil and place inside a large roasting tin. Fill the tin halfway with hot water and bake for 1¼ hours. Check if the filling is set by shaking the tin; if not cook for another few minutes.

Transfer the tin to a wire rack to cool for 30 minutes. Once completely cool, release and remove tin and transfer cheesecake to a serving plate. Refrigerate for several hours before serving.

Preparation time:
ca. 1 hr
Resting time:
ca. 7 hrs
Grade of difficulty:
medium
Calories per portion:
n/a