Irish Cream Cheesecake

The first time I made this cheesecake, my kitchen smelled like a cozy coffee shop on a rainy morning. My roommate wandered in, mug in hand, asking what magic was happening in the oven. That day I discovered that the combination of chocolate and coffee creates something utterly addictive, even without any actual liqueur.

Last New Years Eve, I served this to a group of friends who swore they hated coffee desserts. Within minutes, plates were completely clean and someone was actually scraping crumbs off the serving platter. Thats when I knew this recipe wasnt just good, it was dangerous.

Ingredients

• Chocolate cookie crumbs: I use chocolate graham crackers or digestives because they create this incredibly rich foundation that regular graham crackers just cannot match
• Unsalted butter, melted: Pour it slowly over the crumbs and watch how they transform into this pressable, moldable magic
• Cream cheese, softened: This absolutely must be room temperature or you will end up with tiny lumps that no amount of mixing can fix
• Granulated sugar: Do not reduce this, the sugar is not just for sweetness but helps create that perfectly smooth texture
• Eggs, room temperature: Cold eggs can shock the batter and cause those dreaded cracks
• Sour cream and heavy cream: This combination is what gives the cheesecake its tangy depth and creamy structure
• Brewed coffee and instant coffee: Using both creates layers of coffee flavor that taste complex and authentic
• Unsweetened cocoa powder: Just enough to give a subtle chocolate undertone without making it taste like a chocolate cake
• Pure vanilla extract: Always use the real stuff here, imitation vanilla has a weird aftertaste in cheesecakes

Instructions

Prepare your pan and preheat:

Preheat your oven to 160°C (325°F) and line the bottom of a 23 cm springform pan with parchment paper, then wrap the outside in foil to protect against the water bath

Make the chocolate crust:

Mix those chocolate cookie crumbs with melted butter, sugar, and a pinch of salt until they feel like wet sand, then press them firmly into the bottom of your pan and bake for 10 minutes

Beat the cream cheese base:

In a large bowl, beat the softened cream cheese and sugar until completely smooth, scraping the bowl down frequently to ensure no lumps remain

Add eggs gently:

Add those room temperature eggs one at a time, mixing well after each, but do not overmix or you will incorporate too much air

Build the flavor:

Add sour cream, heavy cream, that cooled brewed coffee, cocoa powder, instant coffee, vanilla, and almond extract if you are using it

Pour and prepare the bath:

Pour the filling over your cooled crust, tap the pan gently to release trapped air bubbles, then place it inside a larger roasting pan

Bake with patience:

Fill the outer pan with hot water halfway up the sides, then bake for 50 to 60 minutes until the center is just set with a slight wobble

The cooling ritual:

Turn off the oven, crack the door open, and let the cheesecake cool inside for a full hour, which is the secret to preventing cracks

Chill completely:

Remove the cheesecake from the water bath, cool it to room temperature, then refrigerate for at least 4 hours though overnight is even better

Add the finishing touch:

Whip cold heavy cream with powdered sugar and vanilla to soft peaks, then spread or pipe it over the chilled cheesecake and garnish with shaved chocolate

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This cheesecake has become my go to for birthdays and holidays because it makes everyone feel like they are eating something truly special. My grandmother actually asked for the recipe after trying it, which is basically the highest compliment I have ever received.

Making It Your Own

I have played around with this recipe over the years and discovered that you can actually use different cookie bases for interesting variations. Vanilla wafers give you a lighter, more delicate crust while chocolate sandwich cookies make it even more intensely chocolatey.

The Water Bath Technique

When I first started making cheesecakes, I skipped the water bath because it seemed like extra work. The difference was so dramatic that I will never skip it again. The gentle, even heat prevents the edges from overcooking before the center sets.

Perfect Presentation Every Time

Run a thin knife around the edge of the pan before releasing the springform side, which helps prevent the crust from sticking to the pan. Use a hot knife to slice clean portions, wiping the blade between cuts for those restaurant quality slices.

• Room temperature ingredients are your best friend for achieving that silky smooth texture
• The overnight chill really does make a difference in both flavor and texture
• Leftovers keep beautifully in the refrigerator for up to five days, though they rarely last that long in my house

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There is something so satisfying about slicing into this cheesecake and seeing that perfect, creamy interior. Enjoy every single bite.

Recipe FAQs

→ How is the Irish cream flavor achieved without alcohol?

The flavor comes from combining brewed coffee, cocoa powder, instant coffee granules, vanilla, and optional almond extract, creating a rich imitation of Irish cream liqueur notes.

→ What is the purpose of the water bath during baking?

The water bath gently regulates baking temperature, preventing cracks and ensuring an even, creamy texture throughout the cheesecake.

→ Can the crust be made gluten-free?

Yes, by substituting regular chocolate cookie crumbs with gluten-free chocolate cookies, the crust becomes suitable for gluten-free diets.

→ What is the best way to chill and serve this dessert?

After baking and cooling, refrigerate the cheesecake for at least 4 hours or overnight to set fully and enhance flavor and texture before serving.

→ What toppings complement this dessert best?

Lightly whipped cold heavy cream flavored with vanilla and a dusting of shaved chocolate or cocoa powder offer a perfect finishing touch.