Irish Cream Cheesecake Ganache (Print version)
Creamy Irish cream cheesecake layered with smooth chocolate ganache, a perfect treat for celebrations.
# What you'll need:
→ Crust
01 - 7 oz chocolate graham crackers or digestive biscuits, crushed
02 - 4 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 24 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 3/4 cup alcohol-free Irish cream flavored coffee creamer
09 - 1/2 cup sour cream
10 - 1 tbsp cornstarch
11 - 1 tsp vanilla extract
12 - 1/4 tsp fine sea salt
→ Chocolate Ganache
13 - 6 oz semisweet or dark chocolate, chopped
14 - 1/2 cup heavy cream
15 - 1 tbsp unsalted butter
# How to make it:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - In a bowl, combine crushed biscuits, melted butter, sugar, and salt. Press firmly into the base of the pan. Bake for 10 minutes. Let cool while preparing the filling.
03 - In a large mixing bowl, beat cream cheese until smooth. Add sugar and mix until combined.
04 - Beat in eggs, one at a time, scraping down the sides between additions.
05 - Add alcohol-free Irish cream, sour cream, cornstarch, vanilla, and salt. Mix until just combined. Do not overmix.
06 - Pour filling over the cooled crust and smooth the top.
07 - Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water to reach halfway up the sides of the cheesecake pan.
08 - Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
09 - Remove from oven, let cool in the water bath for 30 minutes, then remove and chill in refrigerator for at least 4 hours or overnight.
10 - Heat cream and butter in a small saucepan until just simmering. Remove from heat, add chopped chocolate, and let sit for 2 minutes. Stir until smooth.
11 - Pour ganache over chilled cheesecake, spreading evenly. Chill for 30 minutes to set before slicing and serving.
# Expert suggestions:
01 -
- The alcohol-free Irish cream creamer gives you all those familiar coffee shop flavors without any of the aftertaste or buzz
- That chocolate ganache isn't just garnish, it creates a protective seal that keeps the cheesecake impossibly fresh for days
02 -
- Opening the oven door during baking can cause the cheesecake to collapse, so use the oven light to check progress instead
- The center should still jiggle when you remove it from the oven because residual heat completes the cooking process
03 -
- Place a kitchen towel in the bottom of your water bath roasting pan to prevent the springform from sliding around and potentially splashing water
- Chop your chocolate for the ganache into uniformly small pieces so they melt evenly and create the smoothest consistency