Gluten Free Irish Whiskey Cheesecake Recipes

CHEESECAKE WITH IRISH WHISKEY

Steps:

• Preheat oven to 160 degrees C.
• IMPLEMENTATION bottom of the melted butter cookies and mix to obtain a mass with the consistency of wet sand. Lamina paper lined sandy ground cover. Pat in the bottom of the mold, and bake 10 minutes in preheated oven. Cool.
• EXECUTION curd Put the eggs in a blender with the sugar and mix the ingredients. Then add the chocolate pudding Mix to combine long not to unnecessarily aerate the curd - aerated cheesecake grow strongly and then falls. A spoonful of sour cream mixed with instant coffee on a uniform mass and add to the curd. Mix everything with a spoon, adding whiskey pour the prepared mass at the bottom of the biscuit ... Bake at 160 ° C for about 50-60 minutes in a water bath baked cheesecake, which should be equal as a table, leave to cool in the oven with the door ajar. Then remove and cool completely. Put in the fridge for 3 hours and preferably overnight. NOTE When using a springform pan, opening, wrap it in aluminum foil carefully so as not to get into the water, because we bake cheesecake in a water bath.
• finish: Implementation of whipped cream Pour gelatin with hot water and mix thoroughly dissolve. Whip the cream to stiff. Add the powdered sugar portions, stirring constantly mixer at a reduced speed. Thin stream without interrupting mixing pour dissolved, przestudzoną gelatin thus prepared mass distributed on the layer of cheese. The surface of the dough sprinkle powdered chocolate. bon appetit

GLUTEN-FREE IRISH WHISKEY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan. Wrap the pan in a double layer of heavy duty aluminum foil, securely wrapping it around the pan.
• Combine cookies, 1 tablespoon dark brown sugar, and cinnamon in a food processor; finely grind. Add butter and process until crumbs hold together. Press mixture into the prepared pan, covering the bottom and extending 1 1/2 inches up the sides.
• Bake crust in the preheated oven until crust darkens slightly, about 8 minutes. Remove from the oven. Let crust cool completely, about 30 minutes.
• Preheat the oven to 325 degrees F (165 degrees C).
• Blend cream cheese and sugar in a food processor until smooth, scraping down sides of bowl occasionally. Mix in 1 egg, 2 tablespoons plus 2 teaspoons coffee liqueur, and vanilla extract. Dissolve espresso powder in Irish whiskey in a large bowl. Stir in cream cheese mixture. Whisk in remaining eggs 1 at a time. Pour filling into the cooled crust.
• Place the filled springform pan into a large, deep baking pan. Add 1 inch of hot water to the outer pan.
• Bake in the hot oven until outer 2 inches of cake are firm and slightly puffed, about 45 minutes; center will appear moist and edges may crack slightly. Remove springform pan from the water and place on a wire rack; let cool to room temperature, about 1 hour. Refrigerate cake in the pan until well chilled, about 2 hours more. Cover pan with plastic wrap and let cake mellow for 1 to 2 days.
• Dissolve espresso powder and 1/2 teaspoon sugar in 1 tablespoon cream in a small bowl. Beat 1 1/2 cups chilled cream and 2 tablespoons sugar together in a large bowl until soft peaks form. Fold in espresso mixture. Remove plastic wrap and pan sides from the cake. Serve topped with the whipped topping and garnished with chocolate-covered espresso beans.

GLUTEN-FREE BAILEY'S CHEESECAKE

Steps:

• Preheat oven to 325 degrees F. Grease bottom and sides of a 10-inch springform pan.
• Combine cookie crumbs, butter, and brown sugar. Press the mixture into the bottom and partially up the sides of the pan.
• In a large mixing bowl, beat the cream cheese until smooth.
• Add sugar, and beat until smooth.
• Add eggs one at a time, mixing well and scraping the sides of the bowl after each addition. Beat until very smooth and no lumps are visible.
• Beat in vanilla and Bailey's.
• Pour into prepared pan, and bake for 75 minutes. When finished, the center should be slightly wobbly, about the consistency of gelatin.
• Turn oven off, crack the door open, and slowly cool the cheesecake for 45 minutes. This step is not necessary, but will help prevent cracks from forming.
• Remove from oven and cool completely on a wire rack. Refrigerate until ready to serve. If desired, garnish with whipped cream and chocolate shavings.