Jameson Whiskey Cheesecake Food

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.

IRISH BROWNIE WHISKEY

Steps:

• Preheat the oven to 350 degrees and line a 9x9 brownie pan with parchment paper.
• Then in a bowl or stand mixer, you want to mix up your brownie batter, according to the package.
• Pour brownies into the pan, and bake as directed on your box.
• While your brownies are cooling off on a baking rack, work in your whiskey frosting.
• Melt butter and chocolate together and whisk until they are smooth.
• IN a bowl add your powdered sugar, half and half, whiskey and vanilla. Slowly mix in the chocolate and butter mixture.
• Once brownies are cooled pour frosting over the brownies.

JAMESON WHISKEY CHEESECAKE

Steps:

• 1. Place digestive biscuits in a plastic bag and crush with a rolling pin. 2. Melt the butter and add the biscuits. 3. Put into a 23cm (9 inch) loose bottom cake tin (do not press the mixture into the tin too much or your base will be too hard). Leave in the fridge to set. 4. Beat the Philadelphia and add the icing sugar. 5. Lightly whip the cream and mix into the cheese mixture. 6. Add the Jameson whiskey to the cheese and cream mixture and mix well. Pour over the biscuit base. Leave at least a few hours in the fridge and decorate with grated dark and white chocolate.