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Prep Time: 1 Minutes Cook Time: 1 Minutes |
Ready In: 2 Minutes Servings: 12 |
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Perfect for St. Patrick's Day, this interesting twist on a cheescake is sure to be a hit! It takes a little bit of work, but all the best in life do! Prep time includes crust chilling time. Ingredients:
16 tablespoons unsalted butter, cold and cut into small pieces |
1/2 cup granulated sugar |
1 1/4 cups all-purpose flour |
1/4 cup rice flour |
1/2 cup cocoa powder |
salt, large pinch |
3 (8 ounce) philadelphia cream cheese, at room temperature |
1 cup granulated sugar |
4 eggs |
1 lb sour cream |
1/3 cup baileys irish cream |
2 tablespoons instant espresso powder |
Directions:
1. To make the crust: In an electric mixer fitthe flat beater. Mix the butter, all-purpose flour, granulated sugar, rice flour, cocoa powder and salt. Mix on low until the dough comes together. Roll the dough into a 9-inch round. Pat into the bottom of a 9-inch springform tin. Refrigerate overnight if possible, but a minimum of 30 minutes Once the base has refrigerated, preheat an oven to 300°F Bake the crust for 30 minutes. Cool completely.
2. To make the cheesecake topping: In an electric mixer, fit the flat beater. Beat the cream cheese on medium until smooth. Slowly add the granulated sugar and beat until smooth. Add 1 egg at a time, beating well after each. Stir in the sour cream, the Bailey's Irish Cream, the espresso powder, and mix until smooth.
3. To make the final cheesecake: Spread the topping evenly over the crust. Place the springform tin in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 hour 15 minutes Test it is cooked by gently shaking the pan. The cheesecake should be set but not dry. Transfer the tin to a wire rack and cool for 30 minutes. Refrigerate until chilled throughout.
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