Irish Cream Cheesecake

With St. Patrick’s Day coming up one of my favorite desserts is to make an Irish Cream Cheesecake. This recipe does take some time to make and, if you follow the steps below, you should end up with no cracks.

Let me know how it goes:

Irish Cream Cheesecake
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Sponge Cake Crust
  1. 1/3 cup of cake flour
  2. 3/4 teaspoon baking powder
  3. pinch of salt
  4. 2 extra large eggs separated
  5. 1/3 cup sugar
  6. 1 teaspoon pure vanilla extract
  7. 2 drops pure lemon extract
  8. 2 tablespoons of unsalted butter melted
  9. 2-ounces of bittersweet chocolate melted and slightly cooled
  10. 1/4 teaspoon of cream of tartar
  1. 10-ounces of semisweet chocolate
  2. Four 8-ounce packages of full fat cream cheese at room temperature
  3. 1 2/3 cups of sugar
  4. 1/3 cup of cornstarch
  5. 1 tablespoon of pure vanilla extract
  6. 2 extra large eggs
  7. 3/4 cup of Bailey's Irish Cream (If you want to use less, make up the difference with heavy cream)
Fudge Topping
  1. 1/2 cup of a good fudge ice cream topping
  2. 1 teaspoon of light corn syrup
Making the sponge base
  1. 1. Preheat the oven to 350 degrees (if you use convection, set it to 25 - 50 degrees lower)
  2. 2. Spray a 9-inch springform pan with a no-stick butter spray and wrap the bottom with foil if necessary
  3. 3. Sift together the flour, baking powder and salt into a bowl
  4. 4. In another bowl beat the egg yolks on high for 3-minutes.
  5. 5. Keep the mixer running slowly add 2-tablespoons of sugar and beat an additional 5-minutes
  6. 6. Beat in the lemon and vanilla extracts
  7. 7. Beat in the melted chocolate
  8. 8. Sift the flour mixture into the batter and stir by hand until no more white appears.
  9. 9. Stir in the butter.
  10. 10. Wash the mixer beaters well and use a clean bowl.
  11. 11. Beat the egg whites and cream of tartar on high until frothy
  12. 12. Gradually add the sugar and continue beating until stiff peaks form
  13. 13. Fold about 1/3 of the egg whites into the batter. Mix by hand until completely blended in.
  14. 14. Do the same with the rest of the egg whites.
  15. 15. Spread the batter over the bottom of the springform pan and bake for about 10-minutes. It should be just set and golden. Check to see that it springs back from the touch. Do not let it brown.
  16. 16. Let it cool.
  17. You will use the oven at the same temperature for the cake. So keep it on.
  1. 1. Melt the chocolate in either a double boiler or your microwave (follow manufacturers directions)
  2. 2. Put one package of the cream cheese, 1/3-cup of sugar, and cornstarch in a mixing bowl and beat at a low speed for about 3-minutes.
  3. 3. Blend in the remaining cream cheese one package at a time and scraping down the bowl after each one.
  4. 4. At a medium speed, blend in the remaining sugar and and vanilla.
  5. 5. Beat in the chocolate and the Irish Cream until just blended.
  6. 6. Blend in the eggs one at a time and DO NOT beat any longer than 30 seconds each; preferably less. Beat just until the egg is blended in.
  7. 7. Put the springform pan into a larger pan and pour boiling water around the outside until it comes about halfway up the sides of the pan.
  8. 8. Gently spoon the batter of the top of the spongecake crust.
  9. 9. Put it into the oven and and bake about 1 1/4 hours.
  10. 10. Shut the oven off and just let it sit for 1-hour.
  11. 11. Remove the springform pan from the water bath and let it sit in a draft-free place for another hour.
  12. 12. Refrigerate at least 4 hours.
  1. 1. Transfer the cheesecake to the freezer for one hour. This makes it easier to work with.
  2. 2. Heat the fudge and the corn syrup in a sauce pan until it is just warm and spreadable.
  3. 3. Spread it over the top of the cake evenly and return the cake to the freezer for another hour to help it set. Then refrigerate cake until you serve.
  4. 4. Before serving, release the cake from the springform pan.
Charles E. Brown

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