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BakingChristmasEasyFor the Next Gem-erationNo-bakeRecipesShane Smith

Festive Irish Cream Liqueur Cheesecake

chill overnight Cook
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This Irish Cream Liqueur Cheesecake has become a firm family favourite in our house, and Christmas wouldn’t be the same without it! It’s rich, creamy and has just the right amount of Irish cream liqueur to make it feel that little bit special. I love that it can be made the day before, leaving oneless thing to worry about on Christmas Day. It’s one of those desserts everyone looks forward to each year, and there’s rarely a slice left!

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Festive Irish Cream Liqueur Cheesecake

Festive Irish Cream Liqueur Cheesecake

agnesgempackfoods-ie
prep time
15 mins
cooking time
chill overnight
servings
8-9
total time
15 mins + chill

Equipment

  • Weighing scales

  • 1 x 8” loose-bottom cake tin

  • Parchment paper

  • Acetate strip (optional)

  • Mixing bowl

  • Stand mixer with whiskor

  • Hand mixer

  • Spatula

  • Piping bag

Ingredients

  • Base:

  • 300g digestive biscuits, crushed

  • 100g butter, melted

  • Filling:

  • 580g full-fat cream cheese

  • 100g Gem icing sugar

  • 300ml double cream

  • 60ml Irish cream liqueur

  • To decorate:

  • 200ml double cream, whipped

  • Fresh raspberries

  • Fresh mint leaves

Instructions

1
Line the base of an 8-inch (20cm) loose-bottomed cake tin with parchment paper.
I also like to line the sides with a strip of acetate for a cleaner finish, but this is optional.
2
In a bowl, mix the crushed digestive biscuits with the melted butter until combined.
Spoon the biscuit mixture into the prepared tin and press down firmly using the back of a spoon.
Place in the fridge while you prepare the filling.
3
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and icing sugar until smooth.
Pour in the double cream and Irish cream liqueur, then whisk on high speed for a few minutes until the mixture is thick and holds its shape.
Spoon the filling over the chilled biscuit base and smooth the top.
Refrigerate overnight until fully set.
4
To serve, carefully remove the cheesecake from the tin, remove the acetate and decorate with piped whipped cream, fresh raspberries and mint leaves.
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