Print

Creamy Irish-Style Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy Irish-style cheesecake with a smooth coffee-chocolate flavor, featuring a chocolate cookie crust and an optional silky ganache topping. This elegant baked dessert is perfect for gatherings or special occasions.

Ingredients

30 Oreo cookies, finely crushed (about 390 grams)

½ stick unsalted butter, melted

24 ounces (750 grams) full-fat cream cheese, room temperature

200 grams (about 1 cup) white granulated sugar

½ tablespoon cornstarch

3 ounces non-alcoholic Irish cream syrup, room temperature

4 ounces whipping cream, room temperature

3 large eggs, room temperature

4–5 ounces high-quality chocolate melts, roughly chopped (optional)

4–5 ounces heavy whipping cream (for ganache, optional)

1 ounce non-alcoholic Irish cream syrup (for ganache, optional)

Instructions

  1. Preheat oven to 325°F (163°C) and position the rack one level below the middle.
  2. Combine crushed Oreo cookies and melted butter until evenly mixed. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
  3. Bake crust for 12 minutes, then remove and cool slightly. Reduce oven temperature to 300°F (149°C).
  4. Beat cream cheese and sugar until completely smooth. Add cornstarch and mix on low speed until blended.
  5. Add non-alcoholic Irish cream syrup and whipping cream, mixing on low speed until fully incorporated.
  6. Add eggs one at a time, mixing slowly just until combined. Scrape down the bowl as needed and avoid overmixing.
  7. Pour batter into prepared crust. Wrap springform pan with foil and place in a roasting pan filled halfway with hot water.
  8. Bake for 1 hour and 25 minutes, until edges are set and the center is slightly jiggly.
  9. Turn off oven, crack the door open, and let cheesecake sit inside for 45 minutes.
  10. Remove from oven and cool at room temperature for 2 hours. Refrigerate for at least 1½ to 2 hours or overnight.
  11. For the optional ganache, heat heavy cream until simmering. Pour over chopped chocolate, add Irish cream syrup, let sit 5 minutes, then whisk until smooth.
  12. Allow ganache to thicken slightly, then pour over chilled cheesecake and spread evenly. Chill until set before serving.

Notes

Always use a water bath to help prevent cracks and ensure even baking.

A slight jiggle in the center is normal and will firm up as it chills.

For a stronger coffee flavor, add 1 teaspoon instant espresso powder to the filling.

Store covered in the refrigerator for up to 4–5 days.

Freeze tightly wrapped slices for up to 2 months and thaw overnight in the refrigerator.

Use a warm knife wiped clean between slices for neat, clean cuts.

Nutrition

Find it online: https://chocolatecoveredamy.com/creamy-irish-style-cheesecake/