Irish Cream Cheesecake (Printable version)
Creamy Irish cream cheese blend on a buttery biscuit crust with rich, smooth flavors and subtle vanilla notes.
# What you need:
→ Crust
01 - 7 oz digestive biscuits or graham crackers, crushed into fine crumbs
02 - 1/3 cup unsalted butter, melted
→ Cheesecake Filling
03 - 21 oz cream cheese, softened to room temperature
04 - 1 cup granulated sugar
05 - 3/4 cup plus 1 tablespoon heavy cream
06 - 2/3 cup alcohol-free Irish cream syrup or flavored coffee creamer
07 - 3 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 2 tablespoons cornstarch
→ Optional Topping
10 - 3/4 cup plus 1 tablespoon heavy cream, cold
11 - 1 tablespoon powdered sugar
12 - Grated chocolate or cocoa powder for garnish
# How to make it:
01 - Preheat oven to 320°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
02 - Crush biscuits into fine crumbs using a food processor or rolling pin. Combine with melted butter in a bowl until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Refrigerate while preparing filling.
03 - In a large mixing bowl, beat softened cream cheese and granulated sugar with an electric mixer on medium speed until completely smooth and creamy, approximately 2-3 minutes. Scrape down bowl sides as needed.
04 - Add eggs one at a time, beating thoroughly after each addition until fully incorporated. This step is crucial for achieving smooth texture.
05 - Sprinkle cornstarch over the mixture and beat on low speed until just combined.
06 - Pour in heavy cream, alcohol-free Irish cream syrup, and vanilla extract. Beat on medium-low speed until mixture is completely smooth and uniform, approximately 1 minute.
07 - Pour filling over the chilled crust. Gently tap the pan on the counter several times to release trapped air bubbles.
08 - Bake for 55-65 minutes, or until edges are set and firm while the center still has a slight jiggle when gently shaken. The center will continue cooking as it cools.
09 - Turn off oven and crack the door open slightly. Leave cheesecake inside for 1 hour to cool gradually and prevent cracking.
10 - Remove from oven and refrigerate for at least 4 hours, preferably overnight, until fully set.
11 - Whip cold heavy cream with powdered sugar until soft peaks form. Spread or pipe decoratively over the chilled cheesecake. Garnish with grated chocolate or dust with cocoa powder before serving.
# Expert tips:
01 -
- The alcohol-free Irish cream syrup gives you all those sophisticated coffee house flavors without any alcohol, making it perfect for everyone at your table including kids and anyone avoiding alcohol
- This cheesecake strikes that perfect balance between rich and creamy without being overwhelmingly heavy, so you can genuinely enjoy a generous slice without feeling like you overdid it
02 -
- That slightly jiggly center when you pull it from the oven is exactly right, it continues cooking as it cools and firms up perfectly, so please don't make the mistake of baking it until completely set
- The cracked door cooling method sounds fussy but it genuinely prevents cracks, I learned this the hard way after three cracked cheesecakes before someone finally told me the secret
03 -
- Run a thin knife around the edge of the pan immediately after baking while it's still warm, this prevents the cheesecake from sticking to the sides as it contracts during cooling
- A water bath isn't strictly necessary but it creates the most incredibly smooth texture, just wrap your springform pan in several layers of foil to prevent water from seeping in