Everyone loves cheesecake, but this Irish coffee cheesecake is quite possibly better than all the good luck on St Patricks Day. Buttery cookie crust, rich Irish cream and whiskey infused filling, and a decadent whiskey coffee ganache make this the perfect addition to any party.
Cheesecakes may seem daunting to some, but this one is foolproof and doesn’t take much time to assemble. It doesn’t even need a water bath! Even if it does crack a tad bit, all that yummy ganache will cover up any imperfections, so fret not, and get to baking!
Crust
2 c Crushed Oreos
3 T Melted Butter
2 T Sugar
Preheat oven to 325. Mix ingredients until well incorporated and press into a springform pan. Bake 10-12 minutes and remove to add cream cheese filling.
Cheesecake
4 c very soft Cream Cheese
1 c Sugar
3 T Flour
3 T Irish Cream Liquor
1 T Irish Whiskey
1 c Sour Cream
4 eggs
If using a dark coated spring pan reduce heat to 300. Cream sugar, flour, and cream cheese together in standing mixer. Add sour cream, and spirits. Scrape down sides return mixer to slow setting and add eggs one at a time. Pour over crust into pan and bake for 60-70 minutes. Cake is done when edges are slightly browned and theres only a slight motion when jostled. Turn oven off and let cake sit to cool slowly inside oven. You may leave door cracked to speed process. Once oven has cooled, remove cake from oven and run cake around edges. Allow to fully cool before removing from pan. Place in fridge to chill while you prepare topping.
Ganache
1c Dark chocolate
1c Milk chocolate
1c (plus a 2 T) Heavy Whipping cream
1/3 c Premium Dark Roast grinds
1 T Irish Whiskey
2 t softened unsalted butter
In a small sauce pan bring cream to a low simmer and pour in coffee grinds. Cover with lid or foil, remove from heat, and allow to steep for 3-5 minute. While coffee is steeping - Measure chocolate in a microwave safe bowl and begin to melt 30 seconds at a time stirring between each interval. Chocolate burns easily so it is necessary to take these steps. After about 3-4 rounds chocolate should be mostly melted and this is perfect. Strain cream back into measuring cup (pressing with spatula over grounds to push through as much liquid as possible). Pour in additional cream just to supplement what was absorbed by coffee to make one full cup. Pour over chocolate and fold in until well combined. Add butter and mix through with burr mixer (in absence of mixer continue with spatula method) being careful not to incorporate any air. Press plastic wrap down until it touches ganache and it is not exposed to air while it cools.
Allow the ganache to cool a bit on the countertop until cake is well chilled. Pour over top of cake allowing a slight drip over edges if desired. Garnish with gold sprinkles or splatters and extra cookies.
Pro-tip: Don't invite too many folks over to share the cake because I guarantee you'll want another piece tomorrow!