Ingredients: |
Ingredients: Oatmeal Crust:
1/2 - 12 1/2 oz pkg crisp oatmeal cookies (you only need 6 1/4 oz of cookies)
1 tbs firmly packed dark brown sugar
1/4 tsp cinnamon
3 1/2 tbs well-chilled unsalted butter, cut into small pieces
Coffee Filling:
24 ozs cream cheese, @ room temperature
1 cup plus 2 1/2 tbs firmly packed brown sugar
4 large eggs @ room temperature
2 tbs plus 2 tsp coffee liqueur (Tia Maria or Kahlua)
1/2 Tsp Vanilla Extract
5 tsp instant espressor powder (like Medalia D'Oro)
7 tbs of Irish Whiskey (Jameson's) Note...I usually add 1/2 water and 1/2 whiskey.) If you use the 7 Tbls of whiskey he need to mellow for a day or two.
Topping:
3/4 Tsp instant espresso powder
1/2 Tsp powdered sugar
1 Tbs Whipping Cream
1 1/2 Cups chilled Whipping Cream
2 Tbs powdered sugar
Chocolate coffee beans (optional) or decoration. These are chocolate candies that look like coffee beans, not chocolate covered espresso beans, which you can also find.
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Directions: |
Directions:For cust: Preheat over to 325 degrees F. Lightly butter a 9" springform pan. Finely grind cookies, sugar and cinnamon in processor. Add butter and process until crumbs hold together. Press into prepared pan, covering bottom and extending 1 1/2 inches up the sides. Bake until crust darkens slightly, about 8 minutes. Cook completely.
Filling: Preheat oven to 325o. Blend cream cheese and sugar in processor until smooth, stopping occasionally to scrape down sides of bowl. Mix in 1 egg, liqueur and vanilla. Disolve instand espresso powder in whiskey in a large bowl. Stir in cheese mixture. Whisk in remaining 3 eggs, 1 at a time. Pour filling into cooled crust. Bake until outer 2 inches of cake are firm and slightly puffed, about 45 minutes (center will appear moist and edges may crack slightly) Cool to room temperature on rack, Refrigerate until well chilled. Cover with plastic wrap and let mellow for 1 to 2 days.
Topping: Dissolve instant espresso powder and 1/2 tsp sugar in 1 tbls of cream in a small bowl. Beat 1 1/2 cups cream and 2 tbs sugar in a large bowl until peaks form. Fold in the espresso mixture.
Remove plastic wrap and pan side from cake. Spread top with the whipped cream and garnish with coffee beans. (I also put a little espresso powder in a fine sieve and dust the top of the cake before serving)
Let stand @ room temperature for 15 minutes before serving. |
This recipe for Irish Coffee Cheesecake is from