Ingredients
- Chocolate Cookie Crust:
- 2 cups chocolate graham cracker crumbs
- 4 ounces unsalted butter
- 1/2 teaspoon instant espresso powder
- Irish Cream Cheesecake:
- 24 ounces cream cheese
- 1 & 1/3 cups sugar
- 1/4 cup cornstarch
- 2 Tablespoons instant espresso powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Baileys Irish cream
- Chocolate Whiskey Ganache:
- 4 ounces semisweet or dark chocolate
- 1/2 cup heavy cream
- 1 Tablespoon unsalted butter
- 2 teaspoons Jameson Irish Whiskey
Preparation
Step 1
Cookie Crust:
Preheat oven to 350 degrees.
Melt butter and mix with crumbs and espresso powder.
Press into 9” springform pan and bake for 8-10 minutes.
Cheesecake:
Once crust is cooled, wrap pan in plastic wrap and then wrap in
aluminum foil.
Mix cream cheese and sugar on medium speed till fully
combined.
Add cornstarch and espresso powder, and continue to mix until
incorporated.
Add eggs and vanilla extract.
Stir in 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.
When the cheesecake is done, remove from the water bath and
set on a cooling rack.
Once cheesecake has cooled to room temp, refrigerate.
Ganache:
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.