Irish coffee cheesecake recipe
Irish Coffee Cheesecake recipe
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|For the Base:|
|225 g||unsalted butter, cut into small pieces|
|120 g||granulated sugar|
|150 g||plain flour|
|4 tbsp||cocoa powder|
|1 pinch(es)||salt, generous|
|For the Filling:|
|750 g||cream cheese|
|225 g||caster sugar|
|400 ml||sour cream|
|80 ml||Bailey’s Irish Cream liqueur|
|2 tbsp||instant coffee, espresso if possible|
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.
ca. 1 hr
ca. 7 hrs
Grade of difficulty:
Calories per portion:
Reference: Irish coffee cheesecake recipe
Recipe type: xarchivex
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