Irish cream cheesecake rich (Printable version)

Creamy dessert featuring Irish cream flavors with a buttery crust and smooth filling.

# What you need:

→ Crust

01 - 7 oz digestive biscuits or graham crackers, crushed
02 - 2.8 oz unsalted butter, melted
03 - 2 tbsp brown sugar

→ Filling

04 - 21 oz cream cheese, room temperature
05 - 1 cup granulated sugar
06 - 3/4 cup heavy cream
07 - 3 large eggs
08 - 2 tbsp cornstarch
09 - 1/2 cup alcohol-free Irish cream syrup
10 - 1 tsp vanilla extract
11 - 1/4 tsp salt

→ Optional Topping

12 - 1 cup whipping cream
13 - 2 tbsp powdered sugar
14 - 1 tbsp alcohol-free Irish cream syrup

# How to make it:

01 - Preheat oven to 320°F. Line base of 9-inch springform pan with parchment paper.
02 - Combine crushed biscuits, brown sugar, and melted butter in bowl. Press mixture firmly into pan base. Chill while preparing filling.
03 - Beat cream cheese and granulated sugar in large mixing bowl until smooth and creamy.
04 - Add heavy cream, then beat in eggs one at a time until incorporated.
05 - Mix in cornstarch, Irish cream syrup, vanilla extract, and salt until just combined. Avoid overmixing.
06 - Pour filling over prepared crust and smooth top. Bake 55-60 minutes until center is set but slightly wobbly.
07 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
08 - Refrigerate cheesecake at least 3 hours or overnight before serving.
09 - Whip cream with powdered sugar and Irish cream syrup until soft peaks form. Spread or pipe over chilled cheesecake before serving.

# Expert tips:

01 -
  • The creamy filling delivers all that beloved Irish cream flavor without any alcohol, so everyone can enjoy seconds
  • That perfect crackle on top forms naturally as it cools no fancy techniques required
02 -
  • Rushing the cooling process is the fastest way to crack your cheesecake and undo all your careful work
  • Every bowl and ingredient should be at room temperature before you start mixing or you'll fight lumps the entire time
03 -
  • Run a knife around the edge of the pan immediately after the oven cooling period this helps prevent cracking as it chills
  • The cheesecake is actually better made a day ahead the flavors deepen and the texture becomes impossibly smooth

Go back