Coffee lovers, here's a great small-batch cheesecake recipe for you. Mixed using SideSwipe on your KitchenAid mixer, and baked in a loaf pan, you get six creamy ganache-topped servings. You can also double the recipe and make an 8x8 inch pan for a larger group.
Flavored with expresso powder and Irish cream liqueur in the filling, plus Irish cream in the glaze, these are grown-up treats. Perfect for your St. Paddy's day festivities.
We think you'll love them so much that you'll make them all year 'round.
- Make sure your cream cheese is very soft so it can be mixed smoothly. Otherwise you may get lumpy cheesecake.
- Don't use higher speeds when mixing cheesecake batter, especially when using a SideSwipe or other scraping beater. This will incorporate too much air and leave bubbles.
INGREDIENTS & EQUIPMENT
- 5-6 (75g) graham crackers
- 3 Tablespoons (85g) unsalted butter, melted
- 8 ounces (227g) full-fat cream cheese, softened to room temperature (Philly recommended)
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (28g) sour cream, at room temperature
- 1 large eggs, at room temperature
- 1 teaspoons vanilla extract
- 1/2 teaspoon espresso powder
- 1/4 teaspoon fine sea salt
- 2 Tablespoons Irish Cream Liqueur
- 1/2 cup (85g) semisweet chocolate chips
- 1/4 cup heavy cream
- 1 Tablespoon Irish Cream Liqueur
- Quart size zipper bag
- Rolling pin
- 8x5 loaf pan (8x8 pan if doubling the recipe)
Make the crust:
Heat the oven to 350°F. Line an 5 by 8-inch loaf pan with parchment, leaving an overhang.
In a ziptop bag, crush and grind the crackers with a rolling pin until finely ground. Melt the butter in a medium size bowl. Add the graham dust to the butter and mix until combined into a sandy mixure.
Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass.
Bake until fragrant, about 10 minutes. Place on a cooling rack to cool completely.
Reduce oven temperature to 325°F.
Make the filling:
- In your stand mixer fitted with SideSwipe or your flat paddle, beat the cream cheese on low to medium speed until smooth and creamy.
- Add in the sugar and beat until totally combined, scraping down the beater as needed.
- Add the sour cream then the eggs one at a time, blending after each addition.
- Add in vanilla, espresso powder, and salt and blend on low speed until just combined.
- Add Irish cream and mix on low until incorporated.
Spread batter over cooled crust and tap gently on your counter to release air bubbles. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 30 minutes. The center may jiggle a small amount, but will no longer look wet on top.
Turn off the heat and crack the oven door and allow the cheesecake to cool in the oven for 30 minutes. Transfer to rack to let cool completely.
Refrigerate 4 hours or overnight.
Make the ganache:
- Place the chocolate chips in a heatproof bowl. Heat cream in the microwave about 20 seconds, or until the cream begins to simmer. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Stir in the Irish Cream. Allow to cool and thicken slightly. Pour over the cheesecake.
Serve or store in the fridge for up to 5 days. Keep refrigerated.