GLUTEN-FREE IRISH WHISKEY CHEESECAKE
A friend gave me this recipe and I have ben making it for years. It is perfect for St Patrick's day. It's great just after chilling, but tastes best after mellowing in the fridge for 1 to 2 days.
Provided by Sue Kast
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time P1DT1h55m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan. Wrap the pan in a double layer of heavy duty aluminum foil, securely wrapping it around the pan.
- Combine cookies, 1 tablespoon dark brown sugar, and cinnamon in a food processor; finely grind. Add butter and process until crumbs hold together. Press mixture into the prepared pan, covering the bottom and extending 1 1/2 inches up the sides.
- Bake crust in the preheated oven until crust darkens slightly, about 8 minutes. Remove from the oven. Let crust cool completely, about 30 minutes.
- Preheat the oven to 325 degrees F (165 degrees C).
- Blend cream cheese and sugar in a food processor until smooth, scraping down sides of bowl occasionally. Mix in 1 egg, 2 tablespoons plus 2 teaspoons coffee liqueur, and vanilla extract. Dissolve espresso powder in Irish whiskey in a large bowl. Stir in cream cheese mixture. Whisk in remaining eggs 1 at a time. Pour filling into the cooled crust.
- Place the filled springform pan into a large, deep baking pan. Add 1 inch of hot water to the outer pan.
- Bake in the hot oven until outer 2 inches of cake are firm and slightly puffed, about 45 minutes; center will appear moist and edges may crack slightly. Remove springform pan from the water and place on a wire rack; let cool to room temperature, about 1 hour. Refrigerate cake in the pan until well chilled, about 2 hours more. Cover pan with plastic wrap and let cake mellow for 1 to 2 days.
- Dissolve espresso powder and 1/2 teaspoon sugar in 1 tablespoon cream in a small bowl. Beat 1 1/2 cups chilled cream and 2 tablespoons sugar together in a large bowl until soft peaks form. Fold in espresso mixture. Remove plastic wrap and pan sides from the cake. Serve topped with the whipped topping and garnished with chocolate-covered espresso beans.
Nutrition Facts : Calories 677.6 calories, Carbohydrate 47.9 g, Cholesterol 202.1 mg, Fat 47.7 g, Fiber 0.7 g, Protein 9.5 g, SaturatedFat 28.1 g, Sodium 314.2 mg, Sugar 36.8 g
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Me don
[email protected]This cheesecake is amazing! The whiskey flavor is perfect and it's not too sweet. I will definitely be making this again.
letecia nonyana
[email protected]I love this recipe! The cheesecake is always a hit with my friends and family. It's the perfect dessert for any occasion.
Benjamin Chukwu
[email protected]This cheesecake was easy to make and turned out perfect! The crust was crispy and the filling was smooth and creamy. The whiskey flavor was just right. I will definitely be making this again.
kabagenyi moureen
[email protected]I'm not sure what went wrong, but my cheesecake turned out a bit dense and crumbly. The flavor was good, but the texture was not what I was expecting.
Douglas Miheso
[email protected]This cheesecake was delicious! The crust was crispy and buttery, and the filling was smooth and creamy. The whiskey flavor was subtle but noticeable. I would definitely recommend this recipe.
Sohel Mazi
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had. The texture was perfect, and the whiskey flavor was just right. I will definitely be making this again for special occasions.
Mmathapelo Lefoane
[email protected]This cheesecake was a bit too boozy for my taste. The whiskey flavor was very strong, and it overpowered the other flavors in the cheesecake. I would recommend using less whiskey next time.
Chukwuebuka Utaegbulam
[email protected]I love whiskey, so I was excited to try this recipe. It did not disappoint! The cheesecake was very flavorful, and the whiskey flavor was strong but not overpowering. The texture was also perfect - smooth and creamy. I will definitely be making this
Vivian Harisson
[email protected]This cheesecake was easy to make and turned out great! I used a gluten-free graham cracker crust, and the cheesecake was smooth and creamy. The whiskey flavor was just right - not too strong, but definitely noticeable. I will definitely be making thi
Muzamil Hussain
[email protected]I'm not a huge fan of whiskey, but this cheesecake was surprisingly good! The whiskey flavor was very mild, and the cheesecake itself was very creamy and flavorful. I would definitely make this again.
James Michael Whittington
[email protected]This gluten-free Irish whiskey cheesecake was a hit at my last dinner party! The texture was smooth and creamy, and the whiskey flavor was subtle but noticeable. I would definitely recommend this recipe to anyone looking for a delicious and unique de