Irish Cream White Chocolate Cheesecake
Indulge in the luxurious blend of creamy decadence and smooth Irish charm with this Irish Cream White Chocolate Cheesecake. This show-stopping dessert features a buttery graham cracker crust topped with an irresistible filling of silky cream cheese, melted white chocolate, and a generous splash of Irish cream liqueur. Balanced with the tang of Greek yogurt and delicately flavored with vanilla, this cheesecake is baked to perfection with a tenderly set center. Garnished with velvety white chocolate curls, it’s the ideal centerpiece for special occasions or a stunning finale to any meal. With its rich texture, subtle boozy undertones, and exquisite presentation, this cheesecake is a sophisticated treat that guarantees to wow your guests. Perfect for lovers of white chocolate and Irish cream, this recipe is as indulgent as it is unforgettable!
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Ingredients
- 200 grams Graham crackers (crushed)
- 90 grams Unsalted butter (melted)
- 560 grams Cream cheese (softened)
- 150 grams Granulated sugar
- 200 grams White chocolate (chopped)
- 120 milliliters Heavy cream
- 120 milliliters Irish cream liqueur
- 120 grams Plain Greek yogurt
- 3 Large eggs
- 1 tablespoon All-purpose flour
- 1 teaspoon Vanilla extract
- 50 grams White chocolate curls (optional, for garnish)
Directions
Step 1
Preheat your oven to 160°C (320°F) and lightly grease a 9-inch springform pan. Line the base with parchment paper for easier removal.
Step 2
In a medium bowl, combine the crushed graham crackers and melted butter. Mix until evenly coated.
Step 3
Press the mixture into the bottom of the prepared springform pan to form a crust. Flatten it tightly using the back of a spoon or a flat glass. Place the pan in the refrigerator to chill while making the filling.
Step 4
In a microwave-safe bowl, melt the chopped white chocolate in 15-second intervals, stirring after each interval, until smooth. Set aside to cool slightly.
Step 5
Using an electric mixer, beat the cream cheese and granulated sugar in a large mixing bowl until smooth and creamy, about 2 minutes.
Step 6
Add the melted white chocolate, heavy cream, Irish cream liqueur, Greek yogurt, eggs, flour, and vanilla extract. Beat until well combined and the batter is smooth. Scrape down the sides of the bowl as needed.
Step 7
Pour the cheesecake batter over the chilled crust in the springform pan. Smooth the top with a spatula if necessary.
Step 8
Place the springform pan on a baking sheet and transfer it to the preheated oven. Bake for 70-75 minutes, or until the edges are set and the center has a slight wobble.
Step 9
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps to prevent cracking.
Step 10
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then cover it with plastic wrap and refrigerate for at least 6 hours or overnight.
Step 11
Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the outer ring and transfer the cheesecake to a serving plate.
Step 12
Garnish with white chocolate curls, if desired, and slice to serve. Enjoy this luscious Irish Cream White Chocolate Cheesecake!
Nutrition Facts
| Serving size | (1771.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6545.2 |
| Total Fat 442.0g | 0% |
| Saturated Fat 257.6g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 1558.5mg | 0% |
| Sodium 3357.7mg | 0% |
| Total Carbohydrate 532.5g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 394.5g | |
| Protein 100.5g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1360.6mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 1944.3mg | 0% |
Source of Calories