Gluten free, Irish creme cheesecake


This is an item that  I make fairly regularly  at the shop….It is a wonderful combination of velvety smooth cheesiness,  caramel overtones and just a slight coffee undertone. It is like having an irish creme coffee…..In a cookie crust.  The torte is not difficult to make, any good hand mixer will do, a Kitchenaid type mixer even better…hands free! Here are the ingredients:

For the crust:  Virtually any type of cookie will do. I usually recycle cookies that haven’t sold, (yes , it does happen)  and use them. 11 sandwich-type cookies, or 20 regular cookies, crushed with 1/4 cup of unsalted butter, and 1 egg   mixed together, and pressed into a 10″ by 2″ pan, baked at 350F for 12 minutes. Cool, and set aside. 

For the filling:

24ozs softened creme cheese

3/4 cup brown  sugar

2.5 tbsps good  quality cocoa powder

5 tsps cornstarch

1  vanilla bean split, and cleaned or 1 tbsp vanilla extract

Blend well, till smooth and homogeneous.



eggs plus 1 yolk…..One at a time, blending well after each addition. Do….scrape your bowl well, as one often is left with lumps in the mixture, if this  step is omitted. Then blend in:

3/4 cup irish creme  liqueur (not flavoring syrup)

regular shot of espresso, cooled

Blend the mixture well, scraping the bowl again, and pour into prepared cookie crust. Bake in a water bath, 1/2 way up the sides of the cake pan @ 250F for  approximately 70 minutes   if making a large unit, if baking 2 smaller units,  baking time will be reduced substantially. The cheesecake is done when it “wobbles like a wave, not jiggles like jello”, to quote a former professor!  The top will be JUST beginning to brown, and there shouldn’t be any cracks…..Thanks to the water bath. In the photos, I have simply drizzled a caramel sauce over the top of the finished torte, and piped the script with  some chocolate ganache.

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6 thoughts on “Gluten free, Irish creme cheesecake

  1. Pingback: Cheesecake Tips | Recipes for a Healthy You

    • Scusato….I find Mascarpone, separates when it is baked . Whether in a cheesecake, or even creme brûlée… It leaves a sort of crust, or crispy film on top of the body of the cooked/baked cheese. Perhaps with a blend of Mascarpone and capera fresco, it might bind a little better?

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