1. Recipes

How to Make Gluten-Free Irish Whiskey Cheesecake - A Step-by-Step Guide

There's something undeniably special about the rich, creamy taste of a good cheesecake. And when you pair that with the distinct, smooth flavor of Irish whiskey, you get a truly indulgent dessert experience. This Gluten-Free Irish Whiskey Cheesecake recipe is perfect for anyone looking to savor a decadent treat while accommodating dietary restrictions. Whether you're hosting a dinner party or simply want to treat yourself to a luxurious dessert, this recipe is sure to impress.

What se...

Read more

Ingredients

  • 6 ounces gluten-free oatmeal cookies
  • 1 tablespoon firmly packed dark brown sugar
  • ¼ teaspoon ground cinnamon
  • 3 ½ tablespoons very cold unsalted butter, cut into 1/2-inch cubes
  • 24 ounces cream cheese, at room temperature
  • 1 cup firmly packed dark brown sugar
  • 2 ½ tablespoons firmly packed dark brown sugar
  • 4 eggs, at room temperature
  • 2 tablespoons coffee-flavored liqueur (such as Kahlua®)
  • 2 teaspoons coffee-flavored liqueur (such as Kahlua®)
  • ½ teaspoon vanilla extract
  • 5 teaspoons instant espresso powder
  • 7 tablespoons Irish whiskey
  • ¾ teaspoon instant espresso powder
  • ½ teaspoon white sugar
  • 1 tablespoon heavy whipping cream
  • 1 ½ cups chilled heavy whipping cream
  • 2 tablespoons white sugar
  • 10 chocolate-covered espresso beans, or as desired

Information

  • Prep Time: 1 hr
  • Cook Time: 55 mins
  • Additional Time: 1 day
  • Total Time: 1 day 1 hr 55 mins
  • Servings: 10
  • Yield: 10 servings

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly butter a 9-inch springform pan. Wrap the pan in a double layer of heavy duty aluminum foil, securely wrapping it around the pan.
  • Combine cookies, 1 tablespoon dark brown sugar, and cinnamon in a food processor; finely grind. Add butter and process until crumbs hold together. Press mixture into the prepared pan, covering the bottom and extending 1 1/2 inches up the sides.
  • Bake crust in the preheated oven until crust darkens slightly, about 8 minutes. Remove from the oven. Let crust cool completely, about 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Blend cream cheese and sugar in a food processor until smooth, scraping down sides of bowl occasionally. Mix in 1 egg, 2 tablespoons plus 2 teaspoons coffee liqueur, and vanilla extract. Dissolve espresso powder in Irish whiskey in a large bowl. Stir in cream cheese mixture. Whisk in remaining eggs 1 at a time. Pour filling into the cooled crust.
  • Place the filled springform pan into a large, deep baking pan. Add 1 inch of hot water to the outer pan.
  • Bake in the hot oven until outer 2 inches of cake are firm and slightly puffed, about 45 minutes; center will appear moist and edges may crack slightly. Remove springform pan from the water and place on a wire rack; let cool to room temperature, about 1 hour. Refrigerate cake in the pan until well chilled, about 2 hours more. Cover pan with plastic wrap and let cake mellow for 1 to 2 days.
  • Dissolve espresso powder and 1/2 teaspoon sugar in 1 tablespoon cream in a small bowl. Beat 1 1/2 cups chilled cream and 2 tablespoons sugar together in a large bowl until soft peaks form. Fold in espresso mixture. Remove plastic wrap and pan sides from the cake. Serve topped with the whipped topping and garnished with chocolate-covered espresso beans.

    • Nutrition

    678 cal.

    • Total Fat: 48g
    • Saturated Fat: 28g
    • Cholesterol: 202mg
    • Sodium: 314mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 1g
    • Total Sugars: 37g
    • Protein: 10g
    • Vitamin C: 0mg
    • Calcium: 120mg
    • Iron: 2mg
    • Potassium: 224mg

    Categories

    Dessert recipes
    Cheesecake recipes
    Irish recipes
    Gluten-free recipes