Cheesecake has got to be one of the simplest and most delicious deserts you can make. It is very versatile and can be made to suit most tastes. This version adds a bit of Irish Cream liqueur which makes it perfect for both regular dinners and ‘grown up’ parties. The end result is a recipe that is both creamy and crunchy with the base and filling working together perfectly.
This recipe shouldn’t take take much longer than a couple of hours with only about 30 mins of active work involved. Given that it is no bake, you can taste the components as you go along to check if any changes or necessary. This one is always a big hit in our household and is now firmly the ‘default’ cheesecake.
This recipe in generally straightforward and shouldn’t require much more than a bowl, whisk and a folder/spoon. A food mixer is ideal if you don’t want to work your biceps. Although you could substitute non-dairy cream cheese or similar this desert is generally best left without substitution. There isn’t going to be a healthy way to bring this one to life.
Obviously those with allergies to eggs, gluten and dairy should avoid trying out the Irish Cream Cheesecake.
So, meander into the kitchen, pour yourself a test glass of liqueur and get baking!
Nutritional Information: It’s a cake, it’s not good for you.
Cheesecake Ingredient List (Per 8 servings)
- 250g or 9oz crushed Graham Crackers of Digestive Biscuits(preferred)
- 100g or 4oz butter
- 1 TBSP Cocoa Powder (you may need more or less depending on sweetness of crackers/biscuits)
- 600g or 21 oz Cream Cheese
- 75ml or 2.5fl oz Irish Cream (recommend Bailey’s)
- 100g or 4oz icing sugar
- 200ml or 6fl oz double fat cream
- 50g or 2oz semi-sweet chocolate grated
- 1 Tsp vanilla extract
- To create the base first melt the butter over a medium heat or in the microwave until completely liquefied.
- Take your crushed crackers/biscuits and mixed in the coca powder.
- Pour the melted butter in and combine with a wooden spoon until fully incorporated
- Taste a small bit of the mixture to gauge the bitterness from the cocoa. Ideally it should not taste sweet but should not be noticeably bitter. Add some sugar or cocoa as needed.
- Place the mixture into a 20cm/8in lined round baking tin and press into every corner.
- Flatten and press down firmly before putting in the refrigerator for 2 hours or until set solid.
- To create the topping put the cream cheese, sugar, vanilla extract, and liqueur in a bowl
- Beat with an electric mixture or your biceps of steel until combined.
- Add in the double fat cream and mix again until combined.
- Sprinkle in the chocolate shavings and gently fold them around.
- Pour the mixture onto the base and spread it evenly around making sure no air bubbles appear.
- Chill for 4 hours or ideally overnight. Remove from the refrigerator 30 mins before serving and place on a plate.
So there you have it, a relatively simple but absolutely delicious Irish Cream cheesecake. If you’re talking a party, or a cheat meal, this one will carry you through for sure. Let us know how it worked out for you and feel free to add suggestions in the comments!
Suggested Recipe Alterations;
- Simply top with caramel sauce
- Use 15g all-spice, or cinnamon/nutmeg in the base
- Add 50g cocoa powder to the topping as well as the base
- Substitute the cocoa powder and chocolate shavings for fresh strawberries in the topping