Irish Coffee Cheesecake Recipe 445 Food

IRISH COFFEE CHEESECAKE

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.

IRISH CREAM CHEESECAKE

Steps:

• Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
• Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
• Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

IRISH COFFEE CAKE

Steps:

• CAKE:.
• Beat butter with sugar until fluffy.
• Beat in eggs, one at a time.
• Dissolve espresso powder in vanilla, beat into butter mixture.
• Mix flour, almonds, baking powder and salt; stir into butter mixture.
• Spread batter in a greased 8-inch round cake pan.
• Bake in 350°F oven for 30 minutes or until tester comes out clean.
• Cool on rack for 5 minutes.
• Run knife around edge of cake to separate from pan; turn out onto rack, let cool completely.
• COFFEE SYRUP:.
• In a saucepan, bring sugar and coffee to a boil, stirring to dissolve sugar, boil for 1 minute.
• Remove from heat and stir in whiskey.
• Return the cooled cake to the baking pan, poke holes all over top with a toothpick or skewer.
• Pour coffee syrup over cake. Let cool for 1 hour or until syrup is absorbed.
• Remove from pan; place on serving plate.
• TOPPING:.
• Whip cream with whiskey and sugar, pipe along the top edge of the cake.
• Garnish with coffee beans!
• Prep time does not include cooling time.

COFFEE & WALNUT CHEESECAKE

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.

IRISH COFFEE CHEESECAKE RECIPE - (4.2/5)

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.