Irish Coffee Cheesecake
Discover a delicious birthday treat with this Irish coffee cake recipe. A creamy, decadent cheesecake infused with coffee, whiskey, and vanilla flavors.Perfect for a birthday, special occasion, or to treat yourself and your guests. Enjoy a delicious piece of delicious pastry that you can easily make yourself!
Equipment
- Spring form 8 inch / 20 cm diameter
Ingredients
Bottom
- 3½ oz. Speculoos cookies
- 1 stick butter
Filling
- 1 tablespoon gelatin powder
- ⅔ cup coffee hot
- 5 tablespoons sugar
- 3 tablespoons whiskey
- ⅔ cup cream
- ⅘ cup cream cheese
- 1 cup vanilla custard
Garnish
- chocolates for garnish
Ingredients you need per step are listed below the step in Italic
Instructions
Bottom
- Crunch the cookies in a blender or put them in a sack and smash them with a rolling pin.3½ oz. Speculoos cookies
- Melt the butter.1 stick butter
- Mix the butter through the crunched cookies and distribute the cookies on the bottom of the spring form.
- With the back of a spoon flatten the cookie bottom.
- Place the bottom for at least 15 minutes in the refrigerator.
Irish coffee filling
- Place the gelatin with 2 tablespoons water in a small bowl for a few minutes to soften.1 tablespoon gelatin powder
- Then add the gelatin and sugar to the hot coffee and stir until everything is dissolved. Pour the whiskey into the coffee.⅔ cup coffee , 5 tablespoons sugar, 3 tablespoons whiskey
- Whisk the cream until it gets the thickness of yogurt.⅔ cup cream
- In a second bowl, smooth the cream cheese with a mixer and add the custard. Mix for 3 minutes.⅘ cup cream cheese, 1 cup vanilla custard
- Then add the coffee mixture and mix for 2 minutes.
- Take a spatula and very gently spoon the cream through the filling.
- Put the filling on top of the cookie bottom and put in the refrigerator for at least 3 hours to stiffen.
Serving
- Remove the outside of the springform.
- Garnish with chocolates.chocolates
NOTES
1. Speculoos cookies: You can also use other cookies, such as Graham crackers or Chocolate cookies.
2. Gelatin:
- For the cheesecake, you need 6 leaves of gelatin or one tablespoon (= 9 grams) of gelatin powder.
- Let the gelatin soak before adding it.
- Mix the crumbled cookies with melted butter and let harden in the refrigerator. This gives you a delicious, crispy base.
- Remove the cream cheese from the fridge an hour before adding it. This makes it soft, and you don't get any lumps.
- Make sure the cream is nice and cold. That way, when mixing, the cream will set better.
- Refrigerator: Cover with plastic wrap (or a suitable lid) and store in the refrigerator for up to three days. Let it sit at room temperature for 10 minutes before slicing.
- Freezer: The structure of the Irish Coffee cake changes if you freeze it, so it's not recommended.
Nutrition
Calories: 324kcal | Carbohydrates: 19g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 196mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 827IU | Vitamin C: 0.1mg | Iron: 0.4mg
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