Sunday, March 16, 2014

Luck O' the Irish Cheesecake

Layered Irish Cream & Guinness Cheesecake with a Chocolate Shortbread Crust and Jameson Chocolate Syrup

6 TBS butter, softened
1 c. flour
1/3 c. light brown sugar, packed
1/3 c. Ghirardelli Sweet Ground Gocoa

3 - 8oz packages of Neufchatel cream cheese, softened
1 c. plain non-fat Greek yogurt
3/4 c. granulated sugar
1/4 c. flour
3 large eggs

1/2 c. Irish Cream Liquor

2 TBS Ghirardelli Sweet Ground Cocoa
1/4 c. Guinness Stout

2 1/4 c. granulated sugar
3/4 c. Ghirardelli Sweet Ground Cocoa
1 1/2 TBS flour
1/4 tsp sea salt
1 1/2 c. milk
2 TBS Jameson Irish Whiskey

Preheat oven to 325. Place one rack on bottom level, one in center. Lightly butter the bottom & sides of a 9-in. springform pan. Place on a double thickness square of heavy-duty foil. Securely wrap foil around bottom & sides (about 1/4 inch up) of pan.

In a small bowl, soften butter (do NOT melt); add the flour, brown sugar and cocoa; mix with fork until crumbly. Gently press onto the bottom of prepared springform pan. Bake in preheated oven for 12-14 minutes. Remove from oven & set to cool slightly on wire rack.

Pour water into an 8-inch metal pie pan until half full. Place on bottom rack of oven after baked crust is removed. (This will keep the cheesecake from cracking when it bakes.)

In a large electric mixing bowl, beat cream cheese and yogurt on medium speed until smooth & creamy. Add sugar & flour, beat until well combined & smooth. Add eggs one at a time; beating on low speed of mixer until well blended.

Remove 1 & 3/4 c. batter to a small mixing bowl; set aside.

Add Irish Cream to remaining batter & beat until even consistency.

To reserved batter, gently whisk in 2 TBS cocoa until evenly incorporated. Slowly pour in Guinness & whisk gently until evenly combined. Batter will be thinner than the Irish Cream batter.

Gently pour Irish Cream batter evenly over warm crust; do not attempt to spread. Slowly pour Guinness batter over Irish Cream layer, starting in center, allowing batter to spread evenly. Smooth very gently with the back of a spoon if necessary to make batter reach the sides.

Place cheesecake pan on center rack of oven. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears evenly dull. The top of the cheesecake should be at an even height & turning just lightly golden around the edges.

Remove cheesecake from oven & set on a wire rack to cool. Loosen sides from pan with a knife; cool 1-1/2 hours.

Refrigerate several hours or overnight until cheesecake is well chilled, allowing flavors to develop.

Make syrup while the cheesecake cools:
Place sugar, cocoa, flour & salt in a medium saucepan, stir to blend. Add 1/2 c. of the milk, and whisk until a thick paste forms. Add the remaining milk and whisk until thoroughly combined. Put saucepan on medium heat & bring the mixture just to a boil, whisking often. When sauce boils, immediately reduce heat & simmer gently for 7 minutes, whisking often. Remove from heat, whisk in Jameson Irish Whiskey until well combined. Set aside to cool, stirring occasionally. Store in refrigerator until ready to use. Keeps up to 2 weeks.

Carefully remove sides of springform pan. Serve with Jameson Chocolate Syrup.

No comments: