High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Luck O' the Irish Cheesecake"
Whether you’re strolling through the gardens of Kilkenny Castle or simply pruning the rose bushes in your own backyard, you will want to stop for a cup of tea and a slice of Luck O’ the Irish Cheesecake. Made with Irish Cream Liqueur, it is sure to warm the cockles o’ your heart.
Preheat oven to 325°. Prepare a 9" round springform pan by spraying with cooking spray.
Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter,
melted
Filling:
4 pkgs. (8 oz. each) cream
cheese, softened
1-1/3 cups granulated sugar
4 eggs
3/4 cup Irish Cream Liqueur
2-1/2 teaspoons vanilla extract
3/4 cup mini chocolate chips
Topping:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon instant coffee
powder
In a small bowl, combine graham cracker crumbs, sugar and melted butter. Pat into bottom and partially up the sides of the springform pan. Bake for 7 minutes; let cool on wire rack.
In a large bowl, beat the cream cheese until smooth. Gradually mix in sugar. Beat in the eggs, one at a time. Blend in the Irish Cream Liqueur and vanilla extract.
Sprinkle half of the chocolate chips over the baked crust. Pour the filling into the pan and sprinkle the remaining chocolate chips on top.
Bake at 325° for 1 hour and 20 minutes, until just set. Remove from the oven and run a small knife around the edge. Leave in the pan and let cool completely. Cover and refrigerate in the pan overnight.
To make the topping, in a large bowl stir together the cream, sugar and instant coffee. Beat until stiff peaks form. Release the side of the springform pan and remove. Spread the topping over the cake. Serves 16.
Of course, you wouldn’t think of pairing this cheesecake with anything other than Barry’s Irish Breakfast tea. With its beginnings in James J. Barry’s shop in Cork, Ireland, it is known as the “espresso” of tea. This robust blend will put the “Irish” in your Luck O’ the Irish Cheesecake!
