Welcome to the Saint Patrick’s Day series, or as I like to call it, the most wonderful time of the year! I’ve been baking away
Now it’s no secret I love the Baileys, but this, this is just beyond. We start out with a chocolate graham crust that anchors the cheesecake perfectly. The cheesecake batter is what I refer to as dangerous territory. I added espresso powder that lends this wonderful depth of rich, coffee flavor and goes so lovely with the Irish cream. And the Baileys, well let’s just say I don’t hold back! Once you add that in, it’ll take everything in your power to put the spoon down
As you can probably tell, I’m a little smitten with this cheesecake, but how you really know is when you share it with others. The last time I made this was for my family and there was actually silence at the table. When all the chatter stops and the only thing you hear are murmurs of a second slice, you know it’s good! I hope you all enjoy this one!
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Ingredients
- 2 cups chocolate graham cracker crumbs
- 4 ounces unsalted butter
- ½ teaspoon instant espresso powder
- 24 ounces cream cheese
- 1 & 1/3 cups sugar
- ¼ cup cornstarch
- 2 Tablespoons instant espresso powder
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup Baileys Irish cream
- 4 ounces semisweet or dark chocolate
- ½ cup heavy cream
- 1 Tablespoon unsalted butter
- 2 teaspoons Jameson Irish Whiskey
Chocolate Cookie Crust
Irish Cream Cheesecake
Chocolate Whiskey Ganache
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