Irish coffee cheesecakes

Irish coffee cheesecakes

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With espresso and a dash of whisky, this dessert is ready for St. Patrick’s Day!

The ingredient of Irish coffee cheesecakes

  1. 120g plain chocolate biscuits
  2. 50g butter, melted
  3. 2 teaspoons espresso instant coffee powder
  4. 1 tablespoon water, boiling
  5. 250g cream cheese, at room temperature, chopped
  6. 100g (1/2 cup) brown sugar, firmly packed
  7. 2 eggs
  8. 2 tablespoons Irish whisky
  9. 60ml (1/4 cup) thickened cream, whipped
  10. Dark cocoa powder, to dust

The instruction how to make Irish coffee cheesecakes

  1. str_replace('ufeff','',Preheat oven to 150C/130C fan forced. Grease six 160ml large muffin pans. Line each pan with two 5cm-wide strips of baking paper, allowing sides to overhang by 2cm.)
  2. str_replace('ufeff','',Process the chocolate biscuits in a food processor until finely crushed. Add the butter and process until well combined. Use the base of a glass to spread and press the mixture firmly over bases of the prepared pans.)
  3. str_replace('ufeff','',Combine the coffee and water in a heatproof bowl until dissolved. Set aside to cool. Process the cream cheese, sugar, eggs, whisky and cooled coffee mixture in clean food processor until combined. Pour mixture into pans. Bake for 25 minutes or until just set. Set aside to cool completely in pans. Remove from pans and place in the fridge for 2 hours to chill.)
  4. str_replace('ufeff','',Spread cream over cakes. Smooth surface. Hold a shamrock stencil over a cake. Dust with cocoa. Repeat with remaining cakes.)

Nutritions of Irish coffee cheesecakes

fatContent: 422.552 calories
saturatedFatContent: 29.3 grams fat
carbohydrateContent: 16.2 grams saturated fat
sugarContent: 33.2 grams carbohydrates
fibreContent: 16.4 grams sugar
proteinContent:
cholesterolContent: 6.5 grams protein
sodiumContent: 132 milligrams cholesterol

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