Irish Cream Cheesecake Ganache (Printable version)
A luscious cheesecake featuring Irish cream notes and a smooth, glossy chocolate topping.
# What you need:
→ Crust
01 - approximately 16 chocolate sandwich cookies, finely crushed
02 - 4 tbsp unsalted butter, melted
→ Cheesecake Filling
03 - 24 oz cream cheese, softened
04 - 1 cup granulated sugar
05 - 3/4 cup alcohol-free Irish cream flavored coffee creamer
06 - 3 large eggs, room temperature
07 - 2 tsp vanilla extract
08 - 2 tbsp cornstarch
09 - 1/4 tsp salt
→ Chocolate Ganache
10 - 6 oz semi-sweet chocolate, chopped
11 - 1/2 cup heavy cream
12 - 1 tbsp unsalted butter
# How to make it:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine cookie crumbs and melted butter in a bowl. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy.
04 - Add eggs one at a time, mixing on low speed after each addition just until incorporated.
05 - Mix in alcohol-free Irish cream creamer, vanilla, cornstarch, and salt until just combined. Do not overmix.
06 - Pour filling over the crust. Tap pan gently to remove bubbles. Bake for 50–60 minutes, or until the center is almost set but still slightly wobbly.
07 - Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove from oven and cool completely at room temperature. Then refrigerate at least 6 hours or overnight.
08 - Place chopped chocolate in a heatproof bowl. Heat cream and butter in a small saucepan until just simmering. Pour over chocolate and let sit for 2 minutes. Stir until smooth and glossy.
09 - Spread ganache evenly over the chilled cheesecake. Refrigerate for at least 30 minutes to set before serving.
# Expert tips:
01 -
- The alcohol-free version means everyone can enjoy that creamy Irish cream flavor without worrying about kids or guests avoiding alcohol
- That chocolate ganache transforms an already incredible cheesecake into something that feels like it came from a fancy bakery
02 -
- The oven door cracking trick is not optional, it is what keeps your cheesecake from developing those deep cracks we all want to avoid
- Room temperature ingredients are the difference between a silky smooth cheesecake and one with tiny lumps of cream cheese throughout
03 -
- Run a thin knife around the edge of the pan before releasing the springform side to ensure clean edges
- The wobble test is your friend, a slightly jiggly center will firm up during chilling but a completely set center means it is overdone