The Irish cream liqueur is a fantastic addition to this cheesecake. The filling is delicious, rich and boozy and then gets topped with a crunchy caramel topping that can be cracked with a spoon, just like a creme brûlée!
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Yields:
12 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr
Total Time:
1 hr 25 mins
Cal/Serv:
487
Ingredients
125g
butter, melted, plus extra to grease
250g
digestive biscuits
550g
full-fat cream cheese
200g
caster sugar
200ml
double cream
100ml
Irish cream liqueur
1/2Tbsp.
vanilla bean paste
3
large eggs, beaten
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3. Lightly grease a 23cm (9in) round springform tin and line with baking parchment. Whizz biscuits in a food processor until finely crushed (alternatively bash in a food bag with a rolling pin). Add melted butter and pulse/mix until combined. Tip into prepared tin, level and press firmly with the back of a spoon. Bake for 15min, remove and leave to cool slightly.
Step 2Reduce oven temperature to 160°C (140°C fan) mark 3. In a large bowl, whisk cream cheese and 150g (5oz) of the sugar until smooth. Add double cream, liqueur and vanilla and whisk to combine. Finally whisk in eggs until combined. Pour over biscuit base.
Step 3Place an ovenproof dish half-filled with hot water on the bottom shelf of the oven. Bake cheesecake on the shelf above the water for 45min-1hr until just set with a slight wobble. Turn off oven and leave to cool completely with the door ajar. Once cool, chill overnight to set.
Step 4To serve, transfer cheesecake to a cake stand or plate. Peel off baking parchment. Sprinkle remaining 50g (2oz) caster sugar evenly over top and use a blow torch to gently caramelise the sugar (see GH Tip). Serve.
Get ahead
Caramelise the sugar up to 1hr ahead. Keep at room temperature before serving.
GH Tip
The crisp caramel adds great crunch, but if you don’t have a blowtorch skip this step rather than trying to grill it.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
