Irish Cream Cheesecake Delight

The rain was coming down hard last Sunday when I decided to tackle this cheesecake I'd been thinking about for weeks. Something about the combination of chocolate and coffee just felt right for a gray afternoon. My kitchen smelled incredible within minutes of that crust going into the oven. By the time it was done chilling, the sun had actually come out.

I brought this to my neighbors birthday dinner last month, and honestly, Ive never seen a dessert disappear so quickly. Her husband took one bite and immediately asked if I'd teach him how to make it. Now they request it for every gathering.

Ingredients

• 200 g chocolate cookie crumbs: These create a rich chocolate foundation that perfectly complements the coffee filling. Ive found that chocolate graham crackers give the best texture.
• 70 g unsalted butter, melted: Binding agent for the crust. Make sure its completely melted so the mixture holds together when pressed.
• 1 tbsp granulated sugar: Just a touch to balance the dark chocolate notes in the crust.
• Pinch of salt: Enhances all the chocolate flavors.
• 675 g cream cheese, softened: Absolutely must be room temperature. Cold cream cheese creates lumps that never quite disappear.
• 200 g granulated sugar: Sweetens without overpowering the delicate coffee and cocoa notes.
• 3 large eggs, room temperature: Room temperature eggs incorporate better and help prevent cracking.
• 180 ml sour cream: Adds tang and keeps the texture incredibly smooth.
• 180 ml heavy cream: Contributes to that rich, creamy cheesecake consistency.
• 60 ml strong brewed coffee, cooled: The backbone of the Irish cream flavor. Brew it extra strong and let it cool completely.
• 2 tbsp unsweetened cocoa powder: Deepens the chocolate flavor without adding sweetness.
• 2 tsp instant coffee granules: Intensifies the coffee notes throughout the filling.
• 2 tsp pure vanilla extract: Rounds out all the flavors beautifully.
• 1/2 tsp almond extract: Optional, but adds a lovely subtle nuance.
• 240 ml heavy cream, cold: For the whipped topping. Cold cream whips up faster and holds its shape better.
• 2 tbsp powdered sugar: Sweetens the whipped cream just enough.
• 1 tsp vanilla extract: Classic pairing with the whipped cream.

Instructions

Prepare the crust:

Preheat your oven to 160°C and line the bottom of a 23 cm springform pan with parchment paper. Mix the chocolate cookie crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into the bottom of the pan and bake for 10 minutes, then let it cool completely.

Make the filling:

Beat the softened cream cheese and sugar until completely smooth. Add eggs one at a time, mixing thoroughly after each addition. Add the sour cream, heavy cream, cooled coffee, cocoa powder, instant coffee, vanilla, and almond extract if using. Add a pinch of salt and mix until just combined. Do not overmix or the cheesecake can crack.

Assemble and bake:

Pour the filling over the cooled crust and tap the pan gently to release any air bubbles. Place the pan in a larger roasting pan and fill the outer pan with hot water halfway up the sides. Bake for 50 to 60 minutes until the center is just set and slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Chill thoroughly:

Remove the cheesecake from the water bath and cool to room temperature. Cover and refrigerate for at least 4 hours, though overnight is even better for the best texture and flavor.

Add the topping:

Whip the cold heavy cream with powdered sugar and vanilla to soft peaks. Spread or pipe over the chilled cheesecake and garnish with shaved chocolate or cocoa powder.

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This has become my go-to celebration dessert. Theres something so satisfying about serving something that looks impressive but comes together with patience more than skill.

Mastering the Water Bath

I learned the hard way that wrapping the springform pan in foil prevents water from seeping in. The gentle, even heat from the water bath is what gives cheesecake that restaurant-quality texture. Take your time setting it up.

Perfecting the Irish Cream Flavor

The combination of brewed coffee and instant coffee granules creates layers of flavor. Brew your coffee extra strong since the dairy will mellow it out. Taste the filling before baking and adjust the coffee if you want more intensity.

Serving and Storage

This cheesecake actually improves after a day in the refrigerator. The flavors meld together and the texture becomes even creamier. Use a sharp knife dipped in hot water for clean slices.

• Run a thin knife around the edge before releasing the springform pan
• Let refrigerated cheesecake sit at room temperature for 20 minutes before serving
• Store any leftovers covered in the refrigerator for up to 5 days

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Every time I make this, I remember why cheesecakes have that special occasion magic. Hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ How do I prevent cracking in the cheesecake?

Baking the cheesecake in a water bath helps maintain even heat and moisture, reducing cracks. Also, avoid overmixing the batter and cool slowly in the oven with the door ajar.

→ Can I substitute the chocolate cookie crust?

Yes, you can use gluten-free chocolate cookies for a gluten-free crust or alternative crunchy bases like crushed graham crackers if preferred.

→ What is the purpose of brewed coffee and instant coffee?

Both enhance the depth of chocolate and cream flavors, adding subtle bitter notes that balance the sweetness and enrich the overall taste.

→ Is the almond extract necessary?

Almond extract is optional. Omitting it still delivers a delicious dessert, but it adds a subtle nutty aroma that complements the other flavors well.

→ How long should the cheesecake chill before serving?

Chilling for at least 4 hours is recommended, but overnight refrigeration allows the flavors to meld and results in a firmer, creamier texture.