Classic Irish Coffee, served as a cheesecake.
Irish Coffee cheesecake, – rich, creamy and with a gentle, balanced flavour of espresso and whiskey.
This cheesecake tastes simply wonderful, – the perfect grown-up dessert for any time of year.
If you love Irish Coffee, – I’m sure this cake will be a hit.
Besides espresso and whiskey, the espresso cheesecake filling also has soft light brown sugar added, to give it the classic caramelised flavour of an Irish Coffee.
A must-try cheesecake 🙂
Irish Coffee cheesecake
Recipe for a wonderfully creamy Irish Coffee cheesecake
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Ingredients
Biscuit base
- 225 g digestive biscuits
- 45 g toasted hazelnuts (optional)
- 125 g butter
Espresso cheesecake filling – dark
- 180 g cream cheese
- 175 ml whipping cream (38% fat)
- 75 ml espresso – hot
- 50 ml whiskey – plus a tbsp more if you like (taste and adjust)
- 75 g soft light brown sugar
- 4 leaves gelatine
Cheesecake filling – white
- 85 g cream cheese
- 150 ml whipping cream (38% fat)
- 1 tbsp whiskey
- 35 g icing sugar
- 1 1/2 leaves gelatine
You will also need
- Cake ring or springform tin, approx. 18 cm
- Acetate cake collar
- Chocolate shavings, chocolate balls or other decoration
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Method
Biscuit base
- Blitz the biscuits and nuts in a food processor to fine crumbs.
- Melt the butter in a saucepan and mix it into the biscuit and nut crumbs.
- Line the base of a springform tin with baking parchment, then fit an acetate cake collar around the inside of the ring. If using a cake ring, place it on a chopping board with a piece of baking parchment underneath, and line the inside of the ring with acetate.
- Tip the biscuit mixture in and press it out firmly so the whole base is covered and the mixture is well compacted, – that way your biscuit base won’t crumble when you cut the cake.
- Chill and let it rest while you make the first layer of cheesecake filling.
Espresso cheesecake filling – dark
- Soak the gelatine leaves in a large bowl of cold water for about 15 min.
- Stir the brown sugar into the hot espresso, – stir until the sugar has dissolved. Then add the whiskey.
- Stir the cream cheese into the espresso and whiskey mixture, – this is easiest with a whisk. Stir until it is free of lumps.
- Whip the cream to soft peaks and fold it into the cheesecake filling.
- Melt the soaked gelatine in a small saucepan over the very lowest heat, – it only takes a few seconds, so keep an eye on it. Don’t squeeze out the gelatine before melting, – the little water still clinging to it makes the melting easier to control. Otherwise add 1 tbsp of water if needed.Remove the pan from the heat as soon as the gelatine has melted.
- Fold a couple of large spoonfuls of the cheesecake filling into the pan with the melted gelatine and stir until it is free of lumps and the mixture has cooled. Test with your little finger whether it is cold enough to fold into the filling; if not, add another spoonful.
- Fold the gelatine mixture into the cheesecake filling and stir well.
- Pour the filling over the biscuit base, – spread it out with a spoon if needed, and tap the tin gently on the worktop to knock any air bubbles out of the filling and fill the tin evenly.
- Return the cake to the fridge and let it set for a couple of hours before topping it with the final layer.
Cheesecake filling – white
- Soak the gelatine leaves in a large bowl of cold water for about 15 min.
- Stir the cream cheese and icing sugar together, then stir in the whiskey.
- Whip the cream to soft peaks and fold it into the cheesecake filling.
- Melt the soaked gelatine in a small saucepan over the very lowest heat, – it only takes a few seconds, so keep an eye on it. Don’t squeeze out the gelatine before melting, – the little water still clinging to it makes the melting easier to control. Otherwise add 1 tbsp of water if needed.Remove the pan from the heat as soon as the gelatine has melted.
- Fold a couple of large spoonfuls of the cheesecake filling into the pan with the melted gelatine and stir until it is free of lumps and the mixture has cooled. Test with your little finger whether it is cold enough to fold into the filling; if not, add another spoonful.
- Fold the gelatine mixture into the cheesecake filling and stir well.
- Pour the filling over the cake and tap the tin gently on the worktop to knock any air bubbles out of the filling.
- Return it to the fridge for about 2-3 hours, or preferably overnight.
- Serve the cake topped with chocolate shavings, chocolate balls or similar, if you like.
Nutrition
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Hvor mange teskefulde espresso pulver skal cirka til de 3/4 dl vand ? købte pulveret til dine espresso brownies så tænker at kunne bruge de her også. Brownies blev super-gode.
Hejsa
Uhhh det kommer an på det mærke du har købt – men det plejer at stå på pakken:)
Ellers smager du dig blot frem 🙂
Warm wishes, Dianna