cheesecake please-cake

This dessert tops my list of decadent cheesecakes. Coffee often makes its way out of our cups and into our sweets around here, lending to many a late night run to Starbucks for yet more Italian Roast via packets. Most people love cheesecake, but this combination of cream cheese, sugar, Bailey’s, Kahlua, and coffee will make you eat two pieces, lean back in your chair, and moan while you ponder where you’re going to put the next piece. The texture is creamy and smooth, with that wonderful bold coffee flavor. An even coating of cocoa powder to top and this baby is ready for the road. I loved this dessert and will definitely make it again.

The excuse for making this goody was my husband’s boss’s birthday, who happens to be a supreme-ninja-black-card-member at Starbucks (yes, I think that is the official name). For fun, I had my husband swirl a dollop of whipped cream in the middle of the cake and stick a tall, dark green candle in the middle in true Starbucks style.

tirimisu cheesecake
slightly adapted from food lovers odyssey

crust

cups crushed graham crackers (I opted for chocolate)
3 tbs sugar
6 tbs unsalted butter, melted
  • Preheat oven to 375ºF and butter the bottom of a 9-inch spring form pan
  • Mix together the cookie crumbs, sugar and melted butter.  Press into the spring form pan, going up the side of the pan only 1/4 inch.  Bake 8 minutes.  Cool completely.
  • Decrease oven temperature to 325ºF
filling
pounds cream cheese, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
3 egg yolks, at room temperature
3 tablespoons cornstarch
3 tablespoons Kahlua
1 tablespoon Bailey’s Irish Cream
4 teaspoons espresso coffee powder
cocoa or chocolate shavings for garnish
whipped cream
  • In a stand mixer with a paddle attachment, cream the cream cheese until it’s smooth.  Add the sugar and mix together.  Add the eggs and yolks one at a time; mix each in before adding the next. Add the cornstarch and mix together. In a small bowl combine the Kahlua, Bailey’s and coffee powder and stir until the coffee powder has dissolved.  Add to the cream cheese mixture and mix together.
  • At this point, my filling looked lumpy so I put the whole mixture in the food processor and pulsed until smooth with the mixing attachment (not the blade if you have the option). This left it unbelievably creamy smooth.
  • Wrap two layers of aluminum foil around the sides of the spring form pan.  Pour the cheesecake filling into the pan on top of the cooled crust.  Bake in a water bath for 55-60 minutes.  The outer edges should be set and the center will still jiggle a little when you move it.  (The cake continues cooking after it’s removed from the oven.)  Cool for 30 minutes, then remove the spring form rim.  Cool completely, then place into the refrigerator for at least 8 hours, overnight is best.
  • Top with your garnish of choice and enjoy!

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