package chocolate cookies with cream filling
cup Irish cream liquor
tablespoons Irish whiskey
Coffee Whipped Cream
teaspoon instant coffee
Put the cookies in a food processor and pulse until crumbled. Melt butter and mix. Spread on a tart pan or springform and bake 10 minutes at 350°F. Remove from oven and allow to cool.
In a food processor, pulse the cream cheese, sour cream, and sugar until smooth. While the machine is on, slowly add the liquor, followed by the eggs one at a time. Pour the filling into the cookie crust and bake about 50 minutes.
Chill the cake at least 5 hours or as many as 2 days.
Mix the water and sugar and put over high heat. Occasionally shake the pan around but don't stir. Cook about 15 minutes until browned but not burned. No stirring!
Add the cream and whisk while the mixture bubbles, but watch out because it will bubble way up the sides of the pot and possibly splatter. This mixture is HOT. Add the whiskey once smooth. Chill.
Pour caramel over cake once cooled.
Microwave the cream until warm. Add instant coffee and sugar. Chill until cold. Whisk to form whipped cream.
Serve cake with whipped cream on the side.
More About This Recipe
- Around this time of the year, a lot of people like to make “Irish Car Bomb” Cupcakes, with whiskey, Irish stout, and Irish cream. Of course, this is reminiscent of the Irish Car Bomb shot where you drop the booze into the beer and chug it. I have a couple problems with these cupcakes.First of all, did you know that the term Irish Car Bomb is offensive? It refers to the bombs often planted in cars by the IRA. Not the greatest name for a drink, really.Secondly, the beer is clearly the third wheel in this operation. Whiskey and Irish cream are two of my favorite things to drink, but the type of beer used here is not (I do like it on occasion, but it’s not my first choice) Plus, when the cream hits the acidic beer, it curdles!I decided to ditch the beer and the cutesy cupcakes and make a cheesecake with Irish whiskey and Irish cream liquor. It came out dense and super creamy, with just enough booze flavor to make it pleasant and not overpowering. Save room after your corned beef and cabbage this year!To make this cheesecake a bit different, I decided to cook it in a tart pan instead of a Springform. It would work in either pan, but the wide and shallow tart pan made for a good ratio of caramel to cheesecake in each bite.While making the caramel make sure to use a big enough pot because the cream bubbles up high when you add it to the pan and the sugar is VERY hot.Nice Irish cream and whiskey flavors, but not overpowering. I never get seconds of dessert, but I had to have a few extra bites of this one.
Irish Whiskey Cheesecake
Part cheesecake, part Bavarian cream, this very light, no-bake dessert is flavored with smooth Irish whiskey cream liqueur and accented throughout with chocolate.
- 3 large egg yolks
- 1/2 cup (99g) sugar, divided
- 11 ounces (312g) cream cheese, at room temperature
- 2/3 cup (152g) Irish whiskey cream liqueur
- 2 teaspoons (1 packet) unflavored gelatin
- 3 tablespoons (43g) cool water
- 1 cup (227g) heavy cream
To make the crust: Pulse the cookies in a food processor until finely chopped. Add the butter and mix until the cookie crumbs are evenly moistened. Press the mixture across the bottom and 1" up the sides of a lightly greased 9" or 10" springform pan. Refrigerate to set the crust.
To make the filling: Whisk the egg yolks with 1/4 cup of the sugar in a medium mixing bowl over 1" of simmering water, until the mixture is light-colored and thick, able to hold a ribbon as it drops off the whisk back into the bowl. This will take 3 to 4 minutes be sure to whisk continuously. Remove from the heat.
In a separate bowl, beat the cream cheese with the remaining 1/4 cup sugar until fluffy and completely smooth. Whisk into the warm egg mixture then add the Irish whiskey cream liqueur and mix until evenly combined.
In a small heatproof dish, combine the gelatin and water let sit for 3 minutes. Heat gently over hot water or at low power in the microwave in 10-second bursts, swirling until dissolved. Whisk the dissolved gelatin into the cream cheese mixture.
Whip the heavy cream to soft peaks and fold it in. Pour the filling mixture on top of the crust in the pan and use a small offset spatula to smooth the top. Chill, uncovered, for at least 1 1/2 hours, until set.
To unmold the cake: Run a thin spatula around the edge of the pan to free the cake before unclipping the pan and removing the side. Cool the cake completely.
To make the topping: Heat the cream and chocolate together over low heat, stirring until the mixture is smooth. Pour into a pool in the center of the cake, as shown or drizzle over the top and down the sides.
Tips and Tricks for Recipe Success
Ingredients for Baileys Cheesecake:
- Cream Cheese: Full fat cream cheese is a MUST here! And be sure it’s nice and soft before making the batter.
- Sour Cream: Again, you want full fat! This gives our cheesecake that rich and creamy texture.
- Sugar: We use less sugar in this recipe than in my other cheesecake recipes because Baileys Irish Cream is quite sweet!
- Eggs: You’ll use whole eggs as well as egg yolks. As always, be sure to bring your eggs to room temperature before adding them to the batter, as cold ingredients don’t bond.
- Espresso Powder: I use this espresso powder and love the subtle coffee taste it adds to this cheesecake. If you cannot find it, it may be omitted.
- Baileys Irish Cream: You’ll need a 1/2 cup for the cheesecake batter, and a few Tablespoons for the ganache, so it’s worth investing in a full size bottle.
- Oreo Cookies: These will be finely pulsed and used for the crust.
- Butter: This will be melted and used as a binder for the Oreo cookie crust.
- Chocolate: 12 ounces of the good stuff! Use semi-sweet or dark chocolate to avoid your cheesecake being too sweet.
- And finally, heavy cream: for the ganache!
Of course you’ll also need a cheesecake pan! This 9″ Springform pan is my absolute favorite.
Pro Tip: Be sure not to overbeat your cheesecake batter! This allows too much air into the batter, and will cause the cheesecake to excessively rise in the oven, then collapse when removed. To make a silky smooth batter without overbeating, be sure to fully blend the cream cheese and sour cream before adding the remaining ingredients.
Do I have to make a Water Bath for this Cheesecake?
Yes. But I promise, it’s not as scary as it sounds. The water bath helps the cheesecake stay nice and moist! And it also ensures a crack-free presentation. The best type of pan to use for a water bath is a roasting pan or any other large pan with sides at least 2 inches high. You need a pan with high edges so you can put enough water into the pan without it overflowing. The best way to prepare a water bath is to place the wrapped cheesecake pan into the roasting pan, place the pan into the oven, and then – very carefully – add 2 inches of water into the pan. Since this recipe uses a springform pan, you’ll need to wrap the pan first with aluminum foil to prevent water from coming through the bottom. To quote Mary Berry, “nobody likes a soggy bottom!”. So play it safe and use MULTIPLE layers of heavy duty aluminum foil. You’ll want to bring the layer all the way up the sides of the pan, and in a crisscross pattern, for best results.
If you’d like to avoid making a water bath at all costs, you can place the roasting pan on the rack beneath the cheesecake. This work about 60% of the time for me. And since you’ll be covering this cheesecake with chocolate ganache, a few cracks aren’t the end of the world.
My final tip for making this luscious Irish Cream Cheesecake is to be aware of timing! This cheesecake must bake for a little over an hour, then cool in the oven, and then cool again in the fridge for 6 hours. So be sure you plan ahead when making this one!
Can I Freeze Homemade Cheesecake?
Yes, of course! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. This cheesecake will keep, stored properly in the freezer, for two months.
How do you Defrost a Cheesecake?
To defrost the cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. Do not attempt to thaw cheesecake in the microwave or oven!
Make the crust:
Fill and bake the cheesecake:
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the Baileys and vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Top and serve:
- In a 2-quart saucepan, combine the 1/2 cup granulated sugar and 3 Tbs. water and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully add the cream, butter, and a pinch of table salt. Cook, whisking constantly over medium-low heat until well blended and smooth. Set aside until the caramel has cooled, about 15 minutes.
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate. Pour the caramel topping onto the cheesecake and spread evenly.
Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
I’ve approached the salted chocolate, salted caramel, salted-everything craze with a little skepticism.
It’s not that I’m concerned about salt. In fact, quite the opposite. There’s an excellent article in the NY Times about the flimsy evidence against salt. I think salt is a pretty critical ingredient and am not adverse to placing the salt on top of something, where once upon a time – it would just have gone into the ingredients without attention being drawn to it.
This baked Baileys cheesecake has me convinced. It’s a practically perfect cheesecake – not overly sweet, dense and creamy, and the combination of flavours is beautiful.
I normally like fruity desserts but with St. Patrick’s Day looming, I thought an Irish-type cake might be in order. You can make your own inexpensive Irish cream – see the recipe by clicking here . The salted caramel Irish Whiskey sauce can be made with whatever whiskey you have on hand – and if you don’t want to use whiskey – you could just use a glug of pure vanilla essence.
Baked Baileys Cheesecake (recipe adapted from an old Harrowsmith Cookbook)
3 – 250 gram packages cream cheese, softened to room temperature
1/2 cup granulated sugar
3 large eggs, room temperature
1 tablespoon vanilla
1/2 cup Baileys Irish Cream (see recipe for homemade Irish Cream here ) or for an alcohol-free version – substitute 1/2 cup of creamy coffee
200 grams digestive biscuits (I used about 20 Peak Frean’s LifeStyle Bran Crunch biscuits)
1/3 cup unsalted butter, melted
Preheat oven to 300°F and place oven rack in the centre of the oven.
To make the crust – pulse the biscuits in the food processor to large crumbs. Combine crumbs and melted butter and press evenly onto the bottom of a lightly greased 8″ spring-form pan.
Place the softened cream cheese in a large bowl and beat on medium speed until there are no lumps. Add sugar and beat until well combined. Add the eggs, one at a time, mixing very briefly each time (do not over mix). Stir in the Baileys Irish Cream and vanilla.
Pour into the prepared pan and place in the preheated oven. Bake for 60 minutes or until the top looks MOSTLY set. Try to resist opening the door until the 60 minutes is up. Turn the oven OFF and leave the cake in the oven for at least another hour or several until the oven has fully cooled.
Once the oven has cooled, remove the cake, run a butter knife or spatula-style-knife around the edge of the cheesecake and chill the cake in the pan for at least 8 hours or overnight.
Once the cake is well-chilled, spread with Baileys whipped cream and serve the caramel Irish Whiskey sauce on top and/or on the side.
To make the Baileys Whipped Cream – whip 250ml of whipping cream to firm peaks, then add 1-2 tbsp of Baileys Irish Cream and 1 tbsp icing sugar an d whip briefly to combine.
To make the Salted Caramel Irish Whiskey Sauce
- 1/2 cup brown sugar, lightly packed
- 1/4 cup light cream
- 2 tablespoons butter
- 2 tbsp Irish Whiskey (or whatever whiskey you have on hand)
- sea salt or coarsely grained salt to finish
Mix the brown sugar, cream, and butter in a sa ucepan over medium-low heat. Cook while stirring gently until the mixture thickens – this will probably take about 5 minutes. Keep the heat low or the mixture will go grainy. Remove from heat and stir in the whiskey. When the sauce cools enough not to melt the whipping cream on the cake – drizzle over cake and finish with a light sprinkle of sea salt or other coarsely grained salt.
Whiskey-Caramel Cheesecake Bars
Recipe from the Tasting Table Test Kitchen
Yield: One 9-inch square tray
Prep Time: 25 minutes, plus cooling and chilling time
Cook Time: 1 hour
Total Time: 1 hour and 25 minutes, plus cooling and chilling time
For the Crust:
2 cups graham cracker crumbs
For the Whiskey Caramel:
2 tablespoons unsalted butter
For the Cheesecake:
1½ pounds (three 8-ounce packages) room-temperature cream cheese
½ cup room-temperature sour cream
1 vanilla bean, seeds scraped
1. Make the crust: Preheat the oven to 350º. In a medium bowl, mix the crust ingredients until the crumbs are evenly coated in butter. Add the crumbs to a parchment-lined 9-inch square pan and press in an even layer with your fingers. Bake until the crust is lightly golden, 12 to 14 minutes, then set aside to cool.
2. Meanwhile, make the whiskey caramel: In a medium saucepan, combine the sugar and water over medium-high heat. Cook until the sugar has dissolved and the caramel is amber in color, 5 minutes. Remove from the heat and stir in the remaining caramel ingredients until smooth, then set aside.
3. Make the cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, sour cream and sugar until light and fluffy, 2 to 3 minutes. With the motor running, add the eggs, one at a time, and scrape the bowl as needed, until well incorporated. Add the remaining cheesecake ingredients and beat until incorporated.
4. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Drizzle the caramel over the cheesecake, then use the tip of a small knife to swirl the caramel into the batter. Bake until golden brown and set, 45 minutes. Remove from the oven and let cool completely, then chill for 1 hour before cutting into squares and serving.