Irish Cream Cheesecake Ganache (Print version)
Luscious Irish cream-flavored cheesecake topped with a smooth chocolate ganache for a decadent treat.
# What you'll need:
→ Crust
01 - 200 g (about 16) chocolate sandwich cookies, finely crushed
02 - 60 g (4 tbsp) unsalted butter, melted
→ Cheesecake Filling
03 - 680 g (24 oz) cream cheese, softened
04 - 200 g (1 cup) granulated sugar
05 - 180 ml (3/4 cup) alcohol-free Irish cream flavored coffee creamer
06 - 3 large eggs, room temperature
07 - 2 tsp vanilla extract
08 - 2 tbsp cornstarch
09 - 1/4 tsp salt
→ Chocolate Ganache
10 - 170 g (6 oz) semi-sweet chocolate, chopped
11 - 120 ml (1/2 cup) heavy cream
12 - 1 tbsp unsalted butter
# How to make it:
01 - Preheat oven to 160°C (325°F). Line the bottom of a 23 cm (9-inch) springform pan with parchment paper.
02 - In a bowl, combine cookie crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy.
04 - Add eggs one at a time, mixing on low speed after each addition just until incorporated.
05 - Mix in alcohol-free Irish cream creamer, vanilla, cornstarch, and salt until just combined. Do not overmix.
06 - Pour filling over the crust. Tap pan gently to remove bubbles.
07 - Bake for 50–60 minutes, or until the center is almost set but still slightly wobbly.
08 - Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
09 - Remove from oven and cool completely at room temperature. Then refrigerate at least 6 hours or overnight.
10 - Place chopped chocolate in a heatproof bowl. Heat cream and butter in a small saucepan until just simmering. Pour over chocolate and let sit for 2 minutes. Stir until smooth and glossy.
11 - Spread ganache evenly over the chilled cheesecake. Refrigerate for at least 30 minutes to set before serving.
# Expert suggestions:
01 -
- The cheesecake tastes incredibly indulgent but has zero alcohol making it perfect for everyone at your table
- That chocolate ganache creates a restaurant worthy finish that makes people think you spent hours on it
02 -
- Room temperature ingredients are non negotiable here because cold cream cheese creates lumps that never fully disappear
- Opening the oven door too early causes the cheesecake to collapse so trust the process and wait until the very end
03 -
- Place a pan of water on the rack below your cheesecake to create a steamy oven environment that prevents cracking
- The center should still have a slight wobble when you remove it from the oven because it continues cooking as it cools