Irish Cream Cheesecake (Print version)
Creamy Irish cream infused cheesecake with a buttery biscuit crust, ideal for celebrations and special moments.
# What you'll need:
→ Crust
01 - 200 g (7 oz) digestive biscuits or graham crackers
02 - 80 g (1/3 cup) unsalted butter, melted
→ Cheesecake Filling
03 - 600 g (21 oz) cream cheese, softened
04 - 200 g (1 cup) granulated sugar
05 - 200 ml (3/4 cup + 1 tbsp) heavy cream
06 - 150 ml (2/3 cup) alcohol-free Irish cream syrup or flavored coffee creamer
07 - 3 large eggs
08 - 2 tsp vanilla extract
09 - 2 tbsp cornstarch
→ Topping
10 - 200 ml (3/4 cup + 1 tbsp) heavy cream
11 - 1 tbsp powdered sugar
12 - Grated chocolate or cocoa powder, to garnish
# How to make it:
01 - Preheat oven to 320°F. Grease and line a 9-inch springform pan.
02 - Crush biscuits into fine crumbs and blend with melted butter until uniform. Press firmly into the pan bottom and chill while preparing filling.
03 - Beat cream cheese with sugar until smooth and creamy. Incorporate eggs one at a time, mixing thoroughly after each addition.
04 - Blend in cornstarch, then add heavy cream, Irish cream syrup, and vanilla. Beat until silky and fully combined.
05 - Pour filling over chilled crust. Tap gently to release air bubbles. Bake 55–65 minutes until edges set and center retains slight jiggle.
06 - Turn off oven, crack door open, and cool cheesecake inside for 1 hour.
07 - Refrigerate at least 4 hours, preferably overnight, before serving.
08 - Whip heavy cream with powdered sugar to soft peaks. Spread or pipe over chilled cheesecake. Garnish with grated chocolate or cocoa powder.
09 - Slice and serve chilled.
# Expert suggestions:
01 -
- You get all the cozy sophistication of Irish cream without anyone needing a designated driver home
- The filling sets into that elusive silky texture that makes people close their eyes on the first bite
02 -
- Room temperature ingredients are not a suggestion, they are the difference between silk and scrambled eggs
- The water bath method works but I find the slow cool in the cracked oven door more reliable and far less terrifying than lifting a springform through boiling water
03 -
- If your filling looks curdled after adding cold ingredients, keep beating on medium speed, warmth and persistence usually rescue it
- Grate chocolate with a vegetable peeler held against the flat side of a bar, the curls are prettier and more stable than a box grater produces