Irish coffee cheesecake is made with coffee, cream cheese and of course a drip of whiskey. Stiffen on a bottom of coffee cookies. Delicious for every birthday.
The last cake that I made for my birthday party. A cake especially for grown-ups: an Irish coffee cake.
- you whisk the custard with a little cold milk before you add it to the hot mixture, you won't get lumps. By the way, if you got little time, you can use store bought vanilla pudding.
- you put plastic foil on the custard, no skin will be formed.
- you mix the crumbled biscuits with melted butter and then leave it to harden in the refrigerator, you get a delicious crispy bottom.
- you take the cream cheese fifteen minutes before use from the refrigerator so it is at room temperature, you can mix it easy and won't get lumps.
- you use cold heavy cream it will stiffen.
It's a good taste!
Recipe Irish coffee
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Irish coffee cheesecake
- Spring form 20 cm diameter
- Blender or food processor with knife
- plastic foil
- 100 grams cookies
- 100 grams butter
- 6 sheets gelatin 15 grams
- 150 mL coffee hot
- 100 grams sugar
- 3 tablespoons whiskey
- 150 grams heavy cream
- 200 grams cream cheese
- 20 grams custard
- 200 mL milk
- chocolates for garnish
- Boil 175 mL of milk in a small saucepan.
- Whisk the custard with 25 mL of the cold milk.
- When the milk boils add the custard mixture.
- Bring to a boil and leave it to a boil until the custard thickens (about 2 minutes).
- Take of the heat and place plastic foil on the pudding.
- Let it cool down to room temperature.
- Crunch the cookies in a blender or put them in a sack and smash them with a rolling pin.
- Mix the molten butter through the crunched cookies and distribute the cookies on the bottom of the form.
- With the back of a spoon flatten the cookies.
- Place the bottom for at least 15 minutes in the refrigerator.
- Place the sheets of gelatin in a small bowl for a few minutes to soften.
- Then add them to the hot coffee and stir until the gelatin is dissolved.
- Add 70 grams of sugar.
- Whisk the heavy cream with 30 grams of sugar until it gets the thickness of yogurt.
- Smooth the cream cheese with a mixer and add the pudding.
- Mix another 3 minutes.
- Then add the coffee mixture and mix further until the mixture will stiffen.
- Then take a spatula and very gently mix the heavy cream through.
- Put this on top of the cookie bottom and put in the refrigerator for at least 3 hours to stiffen.
- Take the outside of the spring form.
- Garnish with chocolates.