Creamy, Dreamy, and Delightfully Booze-Free!
Treat yourself to this luscious Irish Cream Cheesecake! Packed with rich, creamy flavour, minus the alcohol, it’s perfect for any fun get-together or a cosy night in. Each bite is smooth, velvety, and irresistibly delicious. Share it with friends, family, or anyone who could use a sweet surprise.
Ingredients
- 250g Oreos
- 75g Unsalted Butter, melted plus extra for greasing
- 650g Full Fat Cream Cheese, at room temperature
- 200g Golden Caster Sugar
- 2 Tbsp Plain Flour
- 3 Large Eggs plus 1 yolk, at room temperature
- 50 Drops Foodie Flavours Irish Cream Flavouring
- 225g Soured Cream, at room temperature
- 250ml Double Cream, at room temperature
- 150g Dark Chocolate
Instructions
Servings 10-12 / Prep time 20 mins, plus 8 hours cooling / Cook time 55 mins
- Preheat the oven to 180°C/160°C fan and grease a 20cm/8inch round spring form tin, placing a round piece of greaseproof baking paper at the bottom.
- Put the Oreos into a food processor and blitz until you get a crumb consistency. If you don’t have a food processor, place the Oreos into a food bag and bash with a rolling pin.
- Add the melted butter to the food processor and combine. Alternatively mix into the biscuit crumbs in a bowl.
- Spread the biscuit crumb mixture across the bottom of your prepared tin and press it down to pack it in.
- Pop the tin in the oven for 10 mins.
- Remove the tin from the oven and set aside.
- Turn the oven down to 160°C/140°C fan and place a large baking tray underneath the middle shelf.
- In a large bowl, mix together the cream cheese, sugar and flour using a stand or handheld mixer, scraping down the sides half way through.
- Add the eggs one at a time, mixing in between until just combined.
- Fold in 100ml of the double cream, Irish Cream flavouring and the soured cream.
- Add the cheesecake mixture to the tin, levelling it with a spoon/spatula.
- Add boiling water to the baking tray in the oven, filling it a couple of cm deep.
- Immediately place the cheesecake onto the middle shelf, above the baking tray and bake for 40-45 mins. The cheesecake should have a slight wobble in the middle when done.
- Open the oven door ajar and let the cheesecake cool in the oven for 1.5 hours.
- Remove the cheesecake from the oven and once it is fully cool, cover it and pop it into the fridge for at least 4 hours or overnight.
- Run a knife around the edge of the cheesecake and unlock the side of the tin. Carefully remove the cheesecake from the tin.
- Chop the dark chocolate into small pieces and add it to a microwave safe bowl.
- Pour the remaining double cream over the top and heat for 30 – 40 seconds in the microwave on a high heat setting. You want the cream to be hot but not boiling.
- Remove and stir until smooth. If there are still some lumps of chocolate, pop the mixture into the microwave for 20 seconds and stir.
- Test the ganache on a cold glass by spooning a small amount on the side. If it drips all the way to the bottom, it is too runny and if it doesn’t drip at all then it is too thick. To thicken the ganache, leave it to cool slightly and to make the ganache runnier, heat it in the microwave for 10 secs.
- Pour the chocolate ganache on top of the cheesecake, pushing it slightly over the edge to form drips.
- Place the cheesecake into the fridge to set the ganache and enjoy!
