Gluten Free Irish Whiskey Cheesecake Food

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.

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.

IRISH CREAM CHEESECAKE

Steps:

• Preheat the oven to 300°F.
• (I've added this step based on the comments of many of you have tried this recipe - thanks for you input). Place a baking pan of water on the lower rack of the oven to help prevent cracking while baking.
• Combine the vanilla wafer crumbs and butter in a small mixing bowl.
• Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
• Hold this pan in the freezer until ready to fill.
• In a large mixing bowl, beat the cream cheese until smooth.
• Add the sugar, 1/2 cup at a time, beating well after each addition.
• Add the geletin; mix well at low speed.
• Add the eggs, one at a time, beating well after each addition.
• Stir in the sour cream, Irish Cream and vanilla.
• Spoon the mixture over the crust.
• Bake at 300 for one hour and fifteen minutes.
• DO NOT OPEN THE OVEN DOOR!
• Turn off oven, KEEP THE OVEN DOOR CLOSED.
• Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.
• DO NOT OPEN THE OVEN DOOR DURING THIS TIME!
• Remove the cheesecake from the oven and carefully remove the springform pan.
• Place on a decorative plate and serve at room temperature or chilled.
• May garnish with grated semi-sweet chocolate.