Irish coffee cheesecake
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.
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Spring form 8 inch (20 cm) diameter
Mix the crumbled cookies with melted butter and make the cake bottom. Then put it into the refrigerator to harden. That way you get a delicious crispy bottom.
Take the cream cheese fifteen minutes before use from the refrigerator so it is at room temperature when using it. That way you can mix it easy and won't get lumps.
Make sure your cream is cold so it stiffens better.
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.
Irish coffee filling
Place the gelatin with 2 tablespoons water in a small bowl for a few minutes to soften.
Then add the gelatin and sugar to the hot coffee and stir until everything is dissolved.
Whisk the cream until it gets the thickness of yogurt.
Smooth the cream cheese with a mixer and add the pudding. Mix for 3 minutes.
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.
Remove the outside of the springform.
Garnish with chocolates.
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Irish coffee cheesecake https://www.byandreajanssen.com/irish-coffee-cheesecake/ 01/12/2013