Irish Coffee Cheesecake
- Ready In:
- 2hrs 45mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 16 tablespoons unsalted butter, cold and cut into small pieces
- 1⁄2 cup granulated sugar
- 1 1⁄4 cups all-purpose flour
- 1⁄4 cup rice flour
- 1⁄2 cup cocoa powder
- salt, large pinch
- 3 (8 ounce) Philadelphia Cream Cheese, at room temperature
- 1 cup granulated sugar
- 4 eggs
- 1 lb sour cream
- 1⁄3 cup Baileys Irish Cream
- 2 tablespoons instant espresso powder
directions
- To make the crust: In an electric mixer fitthe flat beater. Mix the butter, all-purpose flour, granulated sugar, rice flour, cocoa powder and salt. Mix on low until the dough comes together. Roll the dough into a 9-inch round. Pat into the bottom of a 9-inch springform tin. Refrigerate overnight if possible, but a minimum of 30 minutes Once the base has refrigerated, preheat an oven to 300°F Bake the crust for 30 minutes. Cool completely.
- To make the cheesecake topping: In an electric mixer, fit the flat beater. Beat the cream cheese on medium until smooth. Slowly add the granulated sugar and beat until smooth. Add 1 egg at a time, beating well after each. Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
- To make the final cheesecake: Spread the topping evenly over the crust. Place the springform tin in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 hour 15 minutes Test it is cooked by gently shaking the pan. The cheesecake should be set but not dry. Transfer the tin to a wire rack and cool for 30 minutes. Refrigerate until chilled throughout.
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RECIPE SUBMITTED BY
Mommy, a wanna be svelte domestic goddess, tech geek, avid reader and lover of doggies.
Parent of a teenage boy and a preschool girl - someone is AlWAYS unhappy with something I've done in my house, but they both give my life definition and joy.
When I have free time I love to indulge my passion for photography.
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