Irish Coffee Cheesecake

By vealam

Ingredients

• Chocolate Cookie Crust:
• 2 cups chocolate graham cracker crumbs
• 4 ounces unsalted butter
• 1/2 teaspoon instant espresso powder
• Irish Cream Cheesecake:
• 24 ounces cream cheese
• 1 & 1/3 cups sugar
• 1/4 cup cornstarch
• 2 Tablespoons instant espresso powder
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup Baileys Irish cream
• Chocolate Whiskey Ganache:
• 4 ounces semisweet or dark chocolate
• 1/2 cup heavy cream
• 1 Tablespoon unsalted butter
• 2 teaspoons Jameson Irish Whiskey

Details

Adapted from buttercreamblondie.com

Preparation

Step 1

Cookie Crust
Preheat oven to 350 degrees.
Melt butter and mix with crumbs and espresso powder.
Press into 9” springform pan and bake for 8-10 minutes.

Cheesecake
Once crust is cooled, wrap pan in plastic wrap and then wrap in
aluminum foil. Mix cream cheese and sugar on medium speed till fully
combined. Add cornstarch and espresso powder, and continue to mix until
incorporated. Add eggs and vanilla extract. Stir in Baileys.
Pour batter into prepared pan and place in a roasting pan.
Fill roasting pan about a quarter of the way with hot water and bake at 350 degrees for 55-60 minutes.
When the cheesecake is done, remove from the water bath and set on a cooling rack. Once cheesecake has cooled to room temp, refrigerate.

Ganache
Bring heavy cream and butter up to a scant boil.
Pour over chopped chocolate and stir to combine.
Stir in Jameson.
Set aside for about 5-10 minutes just so ganache is not piping hot when you pour it on the cheesecake.
Pour ganache on cheesecake and refrigerate until it sets.
Decorate cheesecake with homemade whipped cream or buttercream.
Garnish with chocolate covered espresso beans.