Irish Coffee Cheesecake
Cheesecake in any form makes a tremendous dessert, but when you add cocoa, fresh-brewed espresso, ground coffee beans, and your favorite Irish cream liqueur, it sets a new standard. This elegant cheesecake is appropriately rich, balanced in flavor, and easily one of our favorites.
- 1 cup all-purpose flour
- 1 Tablespoon ground coffee beans
- 1 Tablespoon cocoa
- ⅓ cup sugar
- ½ cup (1 stick) Danish Creamery Butter
- 1 egg yolk
- 3 packages cream cheese, softened (8 oz packages)
- 1 ¼ cups sugar
- 2 Tablespoons all-purpose flour
- 1 ½ Tablespoons ground coffee beans
- 4 eggs
- ¾ cup sour cream
- ½ cup Irish cream liqueur
- ¼ cup brewed espresso coffee
- optional grated chocolate curls and/or chocolate espresso beans for garnish
- Preheat oven to 375° F.
- Combine flour, 1 Tablespoon ground coffee beans, cocoa, and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix until evenly moistened. (Mixture will appear rather dry.)
- Spread mixture evenly in a 10-inch springform pan with 3-inch sides; then press firmly over the bottom of the pan and half way up the sides. Bake 8 minutes. Set aside.
- Preheat oven to 450° F.
- In a large bowl combine cream cheese, sugar, 2 tablespoons flour and 1 ½ tablespoon ground coffee beans; beat until well blended.
- Add eggs one at a time, mixing well after each addition. Blend in sour cream, Irish cream liqueur, and brewed espresso coffee.
- Pour filling into prepared crust. Bake at 450° F for 10 minutes.
- Reduce oven temperature to 250° F and continue baking for 50 to 55 minutes or until the top is browned, edges have puffed, and the center is still slightly moist and jiggles when the pan is tapped.
- With a knife loosen cake from rim of pan. Cool completely before unmolding.
- Cover and refrigerate at least six hours before serving. If desired, garnish top with chocolate curls or chocolate espresso beans.