Irish Cream Cheesecake (Print Version)

Creamy cheesecake with Irish cream-inspired notes of chocolate, coffee, and vanilla. Smooth and indulgent chilled dessert.

# What You'll Need:

→ Crust

01 - 7 oz chocolate cookie crumbs (chocolate graham crackers or digestive biscuits)
02 - 5 tbsp unsalted butter, melted
03 - 1 tbsp granulated sugar
04 - Pinch of salt

→ Filling

05 - 24 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs, room temperature
08 - 3/4 cup sour cream
09 - 3/4 cup heavy cream
10 - 1/4 cup strong brewed coffee, cooled
11 - 2 tbsp unsweetened cocoa powder
12 - 2 tsp instant coffee granules
13 - 2 tsp pure vanilla extract
14 - 1/2 tsp almond extract (optional)
15 - Pinch of salt

→ Topping

16 - 1 cup cold heavy cream
17 - 2 tbsp powdered sugar
18 - 1 tsp vanilla extract
19 - Shaved chocolate or cocoa powder for garnish

# Steps:

01 - Preheat oven to 325°F. Line bottom of 9-inch springform pan with parchment paper.
02 - Combine chocolate cookie crumbs, melted butter, sugar, and salt in bowl. Mix until evenly moistened. Press firmly into bottom of prepared pan. Bake 10 minutes, then cool.
03 - Beat cream cheese and sugar in large bowl until smooth and creamy. Add eggs one at time, mixing well after each addition.
04 - Add sour cream, heavy cream, brewed coffee, cocoa powder, instant coffee, vanilla, almond extract if using, and pinch of salt. Mix until just combined, avoiding overmixing.
05 - Pour filling over cooled crust. Tap pan gently to release air bubbles.
06 - Place springform pan in larger roasting pan. Fill outer pan with hot water halfway up sides of cheesecake pan.
07 - Bake 50-60 minutes until center is just set and slightly wobbly. Turn off oven, crack door, and let cheesecake cool inside 1 hour.
08 - Remove cheesecake and cool to room temperature. Cover and refrigerate at least 4 hours, preferably overnight.
09 - Whip cold heavy cream with powdered sugar and vanilla to soft peaks.
10 - Spread or pipe whipped cream over chilled cheesecake. Garnish with shaved chocolate or dusting of cocoa powder before serving.

# Expert Tips:

01 -
  • The texture is impossibly silky, like velvet on your tongue
  • You get all those luxurious Irish cream flavors without actually needing any alcohol
  • The water bath technique I learned creates the most perfect crack free surface
02 -
  • The water bath might seem fussy but it is absolutely necessary for that smooth, creamy texture
  • Overmixing after adding the eggs will cause the cheesecake to puff up and then collapse while cooling
  • Trust the wobble, a perfectly baked cheesecake should still jiggle slightly in the center when you remove it from the oven
03 -
  • If you see tiny cracks forming, do not panic, the whipped cream topping hides almost everything
  • Place a baking sheet on the rack below the water bath to catch any potential spills
  • The cheesecake is actually better on day two, so consider making it the day before you plan to serve it

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