Cheesecake With Irish Whiskey Food

BAILEYS CHEESECAKE

Steps:

• Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
• Mix together the crust ingredients and press into the bottom of your pan.
• Bake in preheated oven for 8 minutes and cool completely on a wire rack.
• Begin to boil a pot or kettle of water for the water bath.
• In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add Baileys Irish Cream and mix until smooth.
• Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
• Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
• After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
• Before serving, prepare the ganache.
• In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
• Place chocolate chips in a heat safe bowl.
• Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
• Whisk the cream and chocolate until smooth and thoroughly combined.
• Stir in Baileys Irish Cream until incorporated allow the ganache to sit for an additional 5 minutes.
• Pour ganache over chilled cheesecake and spread into an even layer before cutting, or or spoon over each individual slice.

IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
• In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
• Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
• With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

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.