Summer again, and we all need a superb dessert option to impress our friends with at 4th of July cook outs and summer garden parties, right -and this is a rather indulgent and super rich cheesecake is a winner. Always a really popular dessert on my catering menu with the Ulster Kitchen, and once you read through the list of ingredients you will see why! The decadent and splendid combinations of Irish whiskey truffle cream with a chocolate ganache, rich Irish cream and fresh raspberry sauce are the stuff of legends. Bring this delight to any summer garden party or event and you will be the talk of the town and the envy of all!
Boozy Irish whiskey cheesecake :
(For the base)
- 8 oz. (2 cups) crushed digestive biscuit (or graham crackers)
- 4 oz. (½ cup) butter
(For the Irish whiskey truffle layer)
- 24 oz. (4 cups) semi sweet chocolate chips
- 4 oz. (½ cup) butter
- 1 lb. cream cheese
- 2 oz. (6 tbsp) powdered sugar (sifted)
- ½ pint (1 cup) heavy whipping cream
- 4 tbsp. (¼ cup) Bushmills Irish whiskey
(For the Irish cream Layer)
- 8 oz. cream cheese
- 5 ½ oz. (1 cup) powdered sugar
- 6 fluid oz. (¾ cup) heavy whipping cream
- 2 tbsp Irish Cream liquor
(For the chocolate ganache layer)
- 5 oz (¾ cup) quality milk chocolate
- 2 fluid oz (¼ cup) heavy whipping cream
How to make it:
- To begin, melt the butter and combine with the digestive biscuit cookie crumbs, or graham cracker crumbs. Then press the mixture into the base of a 8” spring form pan.
- In a double boiler melt the chocolate and butter over low heat. Allow to cool slightly.
- Beat the cream cheese and sugar stopping to scrape down the sides of the bowl and then add chocolate mixture and Irish whiskey.
- In a clean bowl beat whipping cream and then fold in to chocolate mixture.
- Pour filling on top of cookie base. Allow at least 45 minutes for the cheesecake to set in the refrigerator.
- Prepare Irish Cream layer by beating the cream cheese with powdered sugar then gradually add the heavy whipping cream and the Irish Cream.
- Pour over chocolate layer. Allow to set in refrigerator for 45 minutes.
- Prepare chocolate ganache layer by melting the chocolate and cream in a double boiler. Allow to cool slightly before pouring over cheesecake.
- Refrigerate until ready to slice and serve.
Judith the Irish foodie