Coffee and Irish Cream Cheesecake
This coffee and Irish cream cheesecake is rich, creamy and perfectly balanced, with a crunchy base made of ginger cookies and hazelnuts. The coffee caramel and the crunchy hazelnuts bring a gourmet and slightly toasted touch.
Ingredients
- ¾ cup ginger cookies
- ¾ cup ground hazelnuts
- ½ cup melted butter
- 400 g Philadelphia cream cheese
- ¼ cup granulated sugar
- 3 eggs
- 6 tsp all-purpose flour
- ⅔ cup 35% cream
- ¼ cup Irish cream syrup or Irish cream liqueur
For the topping
- 1¾ cup granulated sugar
- 1 tsp coffee
- ¾ cup whole roasted hazelnuts
- 1 ½ cup 35% cream
Instructions
- Butter a 20 cm cake pan and put parchment paper on the bottom to make sure nothing sticks.
- Then, mix the cookies, the hazelnuts and the melted butter in a mixer.
- Pour half into the bottom of the pan, then pour the rest to make the sides of the cake.
- Let rest in the refrigerator for 10 to 15 minutes.
- Preheat the oven to 355°F.
- Mix the Philadelphia cheese and the sugar with an electric mixer. Then add the eggs one by one without stopping mixing.
- Mix separately the flour and the cream and add it to the Philadelphia cheese and sugar mixture. Then add the Irish cream liqueur or syrup.
- Pour the mixture into the pan.
- Place the cake on a baking sheet and bake 40 to 50 minutes.
- Put in the refrigerator for several hours afterwards.
- For the topping, put the sugar and 185 ml of water in a saucepan and melt the sugar.
- Let the syrup simmer for 10 to 12 minutes or until a golden color is obtained.
- Off the heat, add the coffee to the caramel.
- Dip the hazelnuts one by one in the caramel with two spoons and place them on parchment paper to harden.
- Then, whip the cream until you get whipped cream.
- Unmold the cake and decorate with whipped cream and caramel hazelnuts.