Irish Coffee Cheesecake

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 cup Cornstarch
  • 4 oz Semisweet or dark chocolate
  • 1 1/3 cups Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 2 cups Chocolate graham cracker crumbs

• Drinks

  • 6 1/2 tsp Espresso, instant powder

• Dairy

  • 1/2 cup Baileys irish cream
  • 4 oz Butter, unsalted
  • 1 tbsp Butter, unsalted
  • 24 oz Cream cheese
  • 1/2 cup Heavy cream

• Beer, Wine & Liquor

  • 2 tsp Jameson irish whiskey

Found on buttercreamblondie.com

Ingredients

• 2 cups chocolate graham cracker crumbs
• 1/2 tsp. instant espresso powder
• 4 ounces unsalted butter, melted
• 24 ounces cream cheese, room temperature
• 1 & 1/3 cups sugar
• ¼ cup cornstarch
• 2 Tbsp. instant espresso powder
• 2 eggs
• 1 tsp. vanilla extract
• ½ cup Baileys Irish cream
• ½ cup heavy cream
• 1 Tbsp. unsalted butter
• 4 ounces semisweet or dark chocolate, chopped
• 2 tsp. Jameson Irish Whiskey

Directions

• Preheat oven to 350 degrees.
• Mix together graham cracker crumbs, espresso powder and melted butter.
• Press into 9” springform pan and bake for 8-10 minutes. Set aside to cool.
• Once crust is cooled, wrap pan in aluminum foil and set aside.
• In the bowl of an electric mixer, mix cream cheese and sugar on medium speed until smooth.
• Add cornstarch and espresso powder and continue to mix until fully incorporated, scraping down the bowl as needed.
• Drop the speed down to low and add eggs one at a time followed by vanilla extract and Baileys.
• Pour batter into prepared pan and place in a roasting pan.
• Fill roasting pan about a quarter of the way with hot water and
• bake at 350 degrees for 55-60 minutes, rotating once halfway through, until the cheesecake is set around the edges and slightly loose in the center.
• When the cheesecake is done, remove from the water bath and
• set on a cooling rack.
• Once cheesecake has cooled, remove aluminum foil and refrigerate.
• Bring heavy cream and butter up to a scant boil.
• Pour over chopped chocolate and stir to combine.
• Stir in Jameson.
• Set aside for about 5-10 minutes just so ganache is not piping
• hot when you pour it on the cheesecake.
• Pour ganache on cheesecake and refrigerate until it sets.
• Decorate cheesecake with homemade whipped cream or
• buttercream.
• Garnish with chocolate covered espresso beans.