Irish Cream Cheesecake Ganache (Printable)
Creamy Irish cream infused cheesecake with silky chocolate ganache, ideal for festive indulgence or elegant gatherings.
# What You Need:
→ Crust
01 - 7 oz chocolate graham crackers or digestive biscuits, crushed
02 - 4 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 24 oz cream cheese, softened
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 3/4 cup alcohol-free Irish cream flavored coffee creamer
09 - 1/2 cup sour cream
10 - 1 tbsp cornstarch
11 - 1 tsp vanilla extract
12 - 1/4 tsp fine sea salt
→ Chocolate Ganache
13 - 6 oz semisweet or dark chocolate, chopped
14 - 1/2 cup heavy cream
15 - 1 tbsp unsalted butter
# Directions:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
02 - Combine crushed biscuits, melted butter, sugar, and salt in a bowl. Press firmly into the base of the pan. Bake for 10 minutes. Let cool while preparing the filling.
03 - Beat cream cheese in a large mixing bowl until smooth. Add sugar and mix until combined.
04 - Beat in eggs one at a time, scraping down the sides between additions.
05 - Add alcohol-free Irish cream, sour cream, cornstarch, vanilla, and salt. Mix until just combined. Do not overmix.
06 - Pour filling over the cooled crust and smooth the top.
07 - Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water to reach halfway up the sides of the cheesecake pan.
08 - Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
09 - Remove from oven, let cool in the water bath for 30 minutes, then remove and chill in refrigerator for at least 4 hours or overnight.
10 - Heat cream and butter in a small saucepan until just simmering. Remove from heat, add chopped chocolate, and let sit for 2 minutes. Stir until smooth.
11 - Pour ganache over chilled cheesecake, spreading evenly. Chill for 30 minutes to set. Slice and serve chilled.
# Expert Tips:
01 -
- The alcohol-free Irish cream gives all the cozy flavor without any buzz, making it perfect for everyone at the table
- That water bath technique creates the impossibly smooth texture that makes people think you bought it from a fancy bakery
02 -
- Room temperature ingredients are nonnegotiable here because cold cream cheese will create tiny lumps that ruin the silky texture
- The water bath sounds fancy and complicated but it is actually what keeps the cheesecake from cracking and creates that professional smoothness
03 -
- Run a thin knife around the edge of the pan before releasing the springform to prevent the sides from sticking or tearing
- Touch the center of the cheesecake gently after baking, if it feels like your cheek when you blush, it is done, but if it feels like your forehead, it needs more time