Can you imagine a better combination? Make it today, serve it tomorrow. Cheesecakes always de-pan and cut best if they sit in the refrigerator overnight.
BAILEY’S IRISH CREAM-CAPPUCCINO CHEESECAKE
FOR THE CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
Pinch of salt
3 ounces butter, melted
FOR THE CHEESECAKE:
1 1/4 pounds cream cheese, room temp
1 1/2 cups sugar
5 large eggs, room temp
2 teaspoons vanilla extract
3 ounces heavy cream
2 tablespoons Medaglia d’Oro Instant Espresso
2 ounces Bailey’s Irish Cream
1 cup heavy cream for garnish
2 tablespoons powdered sugar
12 chocolate covered coffee beans
Unsweetened chocolate for grating
- Preheat oven to 325 degrees. Put a kettle of water on the stove to heat.
- Stir together crumbs, 1/4 cup sugar, pinch of salt, and melted butter until fully blended. Spread evenly over the bottom of a 10″ springform pan, then press very firmly all over.
- If eggs are not at room temp, fill a bowl with warm (not hot) water and soak them for 5 minutes, then remove. You’ll be making an emulsion with the cream cheese, sugar, and eggs, and your results will be much better if all ingredients are at room temp. For cream cheese, I let it sit out overnight (in a spot where none of the 4-leggeds will be tempted).
- Measure cream cheese and 1 1/2 cups sugar into bowl of a stand mixer fitted with the paddle. Mix on lowest speed until fully blended and no lumps of cream cheese remain. Stop mixer, lower bowl and scrape very thoroughly around sides and bottom. Raise bowl and mix to blend what you scraped loose.
- Crack eggs into a liquid measuring cup. With mixer running on lowest speed, tip one at a time into mixer bowl. This is your emulsion; take your time and allow each to be fully incorporated before adding the next. After all eggs have been added, once again stop mixer, lower bowl and scrape very thoroughly around sides and bottom then raise bowl and mix to blend what you scraped loose.
- Warm 1/2 cup cream in a microwave just enough so that you can dissolve the coffee in it. Stir to blend, then mix in the Bailey’s and add to filling mixture along with vanilla. Mix on lowest speed until fully incorporated.
- If your springform pan is prone to leaking, you may want to wrap the outside with foil. Turn filling into pan. Set pan in the center of a rimmed baking sheet. Set the baking sheet on center rack in oven with front edge protruding slightly. Carefully pour hot water into baking sheet until it comes almost to the lip of the sheet. You are creating a water bath which will slow down the baking time around the perimeter of the cheesecake, so that the edges and center get done at the same time. Gently slide the baking sheet the rest of the way into the oven. Bake for 45-55 minutes. Start watching it carefully at 45 minutes. Custards are done when you can bump the edge of the baking vessel and the contents will, I’m not making this up, jiggle like jello, not wiggle like a wave.
- When done, carefully lift the cheesecake pan from the water bath and allow to cool to room temp before refrigerating overnight. The next day, run some warm water into a sink and set the cheesecake pan in it for a few seconds. Remove to a towel and run a narrow spatula all the way around edge. Release and remove springform ring.
- The safest way to remove the baking sheet from the oven is to turn off the heat and leave the oven door ajar until the water has cooled to a temperature safe enough for you to transfer it to the sink.
- To serve your cheesecake, whip 1 cup of cream with 2 tablespoons of powdered sugar until soft peaks form. Spread over the surface of the cake, then garnish with chocolate covered coffee beans and grated bitter chocolate.
- The easiest way to cut a cheesecake is with a hot, wet flat-bladed knife (such as a serrated one). The heat and dampness will prevent the cheesecake from sticking to the knife. Run your knife under hot water, shake off the loose drops, an make a cut. Repeat after each cut, rinsing off any stuck-on cheesecake each time. Happy St. Patrick’s Day!