I may have mentioned that I love birthdays. I love ALL birthdays.; mine, my children’s, friends, and other people’s birthdays. In case you had not figured it out, I LOVE BIRTHDAYS! When you combine my love of birthdays, with my love of baking, and my love of coffee you get this amazing Coffee Cheesecake.
Yesterday, Daughter Number Four celebrated her 9th birthday. She was super excited for her birthday, not for any particular reason other than it was her birthday. I was super excited for her birthday primarily because it meant I got to bake a cake!
Daughter Number Four is not the kind of girl who follows any particular tradition. For example, Daughter Number One always asks for Angel Food. I always ask for Cherry Cheesecake. Daughter Number Four always asks for something different. Last year, she wanted a Boston Cream Pie. This year she asked for a cheesecake. She asked for an Irish Coffee Cheesecake.
She found the recipe in a book that I ordered from Amazon earlier this month. The reason I ordered the book is because my father owned one. And lost it. More likely, he loaned it out to someone and couldn’t remember who. That was his M.O. well before his stroke last December. He would loan or give anything to anyone.
The importance of this particular recipe book is that there is a recipe in it that he and I made when I was young. It is a Triple Chocolate Cheesecake. The last time he made it for me was on my wedding day. It was my wedding cake. When I stumbled upon it on Amazon (for 99 cents) I was ecstatic. It came in the mail, I ripped open the package and immediately found the Triple Chocolate Cheesecake recipe. I felt satisfied knowing that I now owned the book and the recipe.
When I arose the next morning I found Daughter Number Four was sitting in the Living Room reading the cookbook. She looked to be about halfway through the book. It was then she announced that she had found what she wanted me to make for her birthday cake this year… Irish Coffee Cheesecake. So, I did.
Here is the recipe that I have adapted from Mother Wonderful’s Cheesecakes and Other Goodies by Myra Chanin. The Irish Coffee Cheesecake was simply Wonderful! Very rich and decadent, and…wonderful! This recipe was such a hit with the family. Daughter Number One even said she might want this for HER birthday! I must caution everyone that this is a VERY rich and decadent dessert. It is a definite delight and truly Wonderful!
With a birthday cake like this, you can see one of the reasons I love birthday so much! Who wouldn’t???
Irish Coffee Cheesecake
- 8 Tablespoons Unsalted Butter
- 1 ½ cups finely ground Chocolate Graham Crackers
- ½ cup grated Coffee-flavored Chocolate
- ¼ cup granulated Sugar
- 4 8- ounce packages Cream Cheese (softened)
- 1 ½ cups granulated Sugar
- 2 teaspoons Instant espresso
- 1 ½ Tablespoons Irish whiskey
- Pinch of Salt
- 4 Large Eggs
- ¼ cup grated Coffee-flavored Chocolate
Sour Cream Glaze
- 2 cups Sour Cream
- ¼ cup Granulated Sugar
- 1 teaspoon Coffee flavor liqueur (or Irish Cream flavor liqueur)
- Shaved or Grated Coffee-flavored Chocolate
- Preheat oven to 350 degrees.
- In a large glass bowl melt the better in the microwave, in short increments so as not to burn. Add in crumbs, chocolate, and sugar. With a fork stir until combined. Press small amounts of crust mixture into ungreased 10-inch springform pan and then press remaining crust mixture over bottom of the pan. Be careful not to make your crust uneven or too thick.
- In a mixing bowl of a stand-mixer whip cream cheese on high speed for 5 minutes, then add sugar and beat for 2 minutes more.
- Dissolve espresso in whiskey and then add espresso mixture, grated chocolate and salt to batter and blend together thoroughly.
- Add the eggs, one at a time, keeping the mixer on lowest speed in order to prevent too much air from destroying the consistency of the batter. Mix just until each egg has been incorporated into the batter. Be sure to scrape down the sides of the bowl as you mix.
- Pour batter into crust and bake for 55 minutes.
- Remove from oven and let stand on cooling rack for 10 minutes. Make the glaze.
- Combine sour cream, sugar and liqueur in a small bowl.
- Spread evenly and smoothly over top of baked filling and return to the oven for 10 minutes.
- Remove from oven and place immediately in the refrigerator to cool. This prevents cracks from forming in the cake.
- Refrigerate for several hours until COLD and set.
- Remove cake from springform pan before serving and sprinkle top with shaved or grated chocolate.