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Irish coffee cheesecakes
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Prep Time:
165 minutes
Cook Time:
25 minutes
Total Time:
190 minutes
Espresso and whisky infused St. Patrick's Day dessert.
Ingredients:
  • Dark cocoa powder, to dust
  • 120g plain chocolate biscuits
  • 50g butter, melted
  • 2 tsp espresso instant coffee powder
  • 20.00 gm water, boiling
  • 250g cream cheese, at room temperature, chopped
  • 100g (1/2 cup) brown sugar, firmly packed
  • 2 eggs
  • 40.00 ml Irish whisky
  • 60ml (1/4 cup) thickened cream, whipped
Instructions:
  • Preheat the oven to 150C/130C fan forced. Grease six large 160ml muffin pans and line each with two 5cm-wide strips of baking paper, making sure the sides overhang by 2cm.
  • Pulse the chocolate biscuits in a food processor until finely crushed. Add the butter and process until fully incorporated. Use the base of a glass to firmly press the mixture onto the prepared pans.
  • In a heatproof bowl, dissolve coffee in water. Allow to cool. Use a food processor to blend cream cheese, sugar, eggs, whisky, and cooled coffee mixture until combined. Pour into pans and bake for 25 minutes or until set. Cool in pans, then transfer to the fridge to chill for 2 hours before serving.
  • Spread a generous layer of cream over each cake, ensuring a smooth surface. Place a shamrock stencil over a cake and gently dust with cocoa. Repeat this process for the remaining cakes.

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