Irish Coffee Cheesecake Recipes

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IRISH COFFEE CHEESECAKE



Irish Coffee Cheesecake image

Perfect for St. Patrick's Day, this interesting twist on a cheescake is sure to be a hit! It takes a little bit of work, but all the best in life do! Prep time includes crust chilling time.

Provided by Kelly

Categories     Cheesecake

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 12

16 tablespoons unsalted butter, cold and cut into small pieces
1/2 cup granulated sugar
1 1/4 cups all-purpose flour
1/4 cup rice flour
1/2 cup cocoa powder
salt, large pinch
3 (8 ounce) Philadelphia Cream Cheese, at room temperature
1 cup granulated sugar
4 eggs
1 lb sour cream
1/3 cup Baileys Irish Cream
2 tablespoons instant espresso powder

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.

Nutrition Facts : Calories 628.2, Fat 46.5, SaturatedFat 28.6, Cholesterol 194.2, Sodium 221, Carbohydrate 44.6, Fiber 1.6, Sugar 26.8, Protein 10.3

COFFEE & WALNUT CHEESECAKE



Coffee & walnut cheesecake image

Try the classic coupling of coffee and walnut in a cheesecake in this easy, family-friendly dessert. Pipe cream swirls and top with walnuts to serve

Provided by Jane Dunn

Categories     Dessert

Time 30m

Yield Serves 8-10

Number Of Ingredients 11

250g digestive biscuits
50g walnuts
100g unsalted butter
2 tbsp instant espresso powder (use decaffeinated to make the cheesecake child-friendly)
500g soft cheese
90g icing sugar
1 tsp vanilla extract
300ml double cream
150ml double cream
2 tbsp icing sugar
40g walnuts

Steps:

  • To make the base, line a deep 20cm springform tin with baking parchment, then blitz the biscuits and walnuts to a fine crumb in a food processor or blender. Tip the crumbs into a heatproof bowl. Melt the butter in a pan over a low heat, then stir this in to create a wet, sandy texture. Tip the mixture into the prepared tin and press it into the base. Put in the fridge to chill while you make the filling.
  • For the filling, dissolve the espresso powder in 2 tbsp warm water. Put the soft cheese, icing sugar, vanilla and coffee in a bowl and whisk until smooth. Pour in the double cream and whisk everything together until the mixture has thickened. (Alternatively, you can whisk the double cream to soft peaks in a separate bowl, then fold this into the cheese mixture.) Spread the filling over the biscuit base using a spatula, pushing down gently as you do to ensure there are no gaps. Put in the fridge to chill for at least 6 hrs, or ideally overnight.
  • To decorate, whip the double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over the cheesecake, then top each swirl with a walnut. Crush any remaining walnuts and scatter over, if you like. Will keep chilled for up to two days.

Nutrition Facts : Calories 656 calories, Fat 56 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

IRISH COFFEE CHEESECAKE RECIPE - (4.2/5)



Irish Coffee Cheesecake Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 17

Chocolate Cookie Crust:
2 cups chocolate graham cracker crumbs
4 ounces unsalted butter
1/2 teaspoon instant espresso powder
Irish Cream Cheesecake:
24 ounces cream cheese
1 & 1/3 cups sugar
1/4 cup cornstarch
2 Tablespoons instant espresso powder
2 eggs
1 teaspoon vanilla extract
1/2 cup Baileys Irish cream
Chocolate Whiskey Ganache:
4 ounces semisweet or dark chocolate
1/2 cup heavy cream
1 Tablespoon unsalted butter
2 teaspoons Jameson Irish Whiskey

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.

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