Jameson Whiskey Cheesecake Food
IRISH COFFEE CHEESECAKE RECIPE - (4.2/5)
Provided by garciamoss
Number Of Ingredients 17
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
Irish Whiskey Brownies are a brownie that is topped with a whiskey frosting. Jameson whiskey brownies are so popular and perfect for a St. Patrick's Day dessert.
Provided by Laura
Categories Desserts
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 223 kcal, Carbohydrate 18 g, Protein 2 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 24 mg, Sugar 15 g, UnsaturatedFat 12 g
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.
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- Preheat the oven to 325 degrees. Apply three pieces of foil large enough to fully cover the bottom and outside of a 9-inch springform pan; apply firmly to the outside of the pan to prevent water seeping into the pan during the water bath baking. Grease the inside of the pan with butter or non-stick cooking spray.
- In a mixing bowl combine the graham cracker crumbs, melted butter and granulated sugar. Stir together; the mixture should be similar to wet sand in texture.
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- To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk.
- To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer.
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- In a medium saucepan, melt sugar over medium high heat. When sugar starts melting, whisk until all the sugar melts. Sugar will clump in whisk but keep whisking.
- Once all the sugar is melted, stop whisking and let sugar get to a deep amber color. You can swirl the pan to mix. Keep your eye on the caramel, as it will easily burn at this stage.
- Whisk in the butter and mix until completely melted. Remove pan from heat and gradually add in the heavy cream. Whisk until smooth. Whisk in the sea salt (if using) and whiskey. Transfer caramel immediately into a glass jar and let cool.
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- Preheat oven to 330 degrees. Prepare 3 9-inch round cake pans by greasing with baking spray and lining the bottom with parchment paper. Grease the parchment paper and set aside.
- In the bowl of a stand mixer (or large mixing bowl), using the whisk attachment, whip the butter on medium-high speed for two minutes. Gradually add the sugar with the mixer going and cream together until light and fluffy, about 5-6 minutes. Add in the eggs, one at a time and mixing until combined between each addition.
- Reduce the speed to low and add in the flour in two additions. Mix until just combined after each addition. Beat in the baking powder and salt. Mix on low until just combined. Add in the sour cream, vegetable oil, vanilla extract and whiskey. Beat until incorporated.
- Divide batter evenly into prepared pans and bake cakes until a tester inserted into the middle comes out almost clean, about 25-30 minutes. (DO not over bake the cakes, start testing for doneness at 20 minutes).
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