Tasty Tuesday–Tiramisu Cheesecake

I was very excited to find this recipe, because I was hoping it would be similar to my all-time favorite dessert–The Cheesecake Factory’s tiramisu cheesecake. Now, theirs has a piece of tiramisu baked into their original cheesecake, (how do they do that?!?), so it wasn’t exactly the same, but the flavor was right, which was what really mattered.

I have to be honest, and admit that I made my cheesecake with a Nilla Wafer crust, as ladyfingers are both expensive and hard to find. The resulting crust stuck to the pan terribly, probably because of how moist it was, and it made the cheesecake lack an important textural component that the ladyfingers would have provided. The cake itself, however, had an amazing, creamy texture, thanks to the 8 oz. of mascarpone cheese mixed in with the cream cheese. And the coffee liqueur whipped cream really finished off the dessert, and made it look amazing, which is ironic, because this is the first cheesecake I’ve made that hasn’t cracked!

  • 1 (12 ounce) package ladyfingers (I used 45 Nilla Wafers)
  • 4 tablespoons butter, melted
  • 2 tablespoons coffee flavored liqueur
  • 3 (8 ounce) packages cream cheese
  • 1 (8 ounce) container mascarpone cheese
  • 1 cup white sugar
  • 1/2 cup coffee flavored liqueur
  • 2 eggs
  • 4 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 4 Tbsp. coffee liqueur
  • 1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees. Place a pan of water on the bottom of oven.
Crush the package of ladyfingers to fine crumbs. Mix the melted butter into the crumbs. Moisten with 2 tablespoons of the coffee liqueur. Press into an 8 or 9 inch springform pan.
In a large bowl, mix cream cheese, mascarpone, and sugar until very smooth. Add 1/2 cup coffee liqueur, and mix. Add the eggs and the flour; mix slowly until just smooth. If the cheesecake batter is too thick, add a little cream. Do not overmix at this point. Pour batter into crust.
Place pan on middle rack of oven. Bake for 40 to 45 minutes, or until just set. Open oven door, and turn off the heat. Leave cake to cool in oven for 20 minutes. Remove from oven, and let it finish cooling. Refrigerate for at least 3 hours, or overnight.
Whip heavy cream until soft peaks form. Add powdered sugar and 4 tablespoons coffee liqueur, and continue to whip until stiff peaks form.
Before serving, top with whipped cream, and grate the semi-sweet chocolate on top.

Booze Soaked Cheesecake–Bailey’s Irish Cream

I know…I just shared a recipe for a chocolate Irish Cream cheesecake. But then I started thinking that I wanted to make a plain Irish Cream cheesecake. To be fair, I used the same chocolate crust and ganache as I did for the chocolate variety, but this cheesecake itself is pretty different. This recipe provided the best texture of any cheesecake, too!

  • 1 1/2 cups chocolate sandwich cookie crumbs (about 15 cookies)
  • 1/3 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 6 Tbsp. butter, melted
  • 4 8-oz. packages cream cheese
  • 1½ cups white sugar
  • ¾ cup Bailey’s Original Irish Cream
  • 4 eggs
  • 1 cup sour cream
  • 1 tbsp. vanilla extract
  • ¼ cup all-purpose flour

In a large bowl, mix together the cookie crumbs, powdered’ sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Freeze for 15 minutes.

Preheat oven to 350 degrees.
Grease a 9 inch springform pan.
In a large bowl, mix cream cheese with sugar until smooth. Blend in Bailey’s Original Irish Cream, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth.
Pour filling onto prepared chocolate crust. Bake in preheated oven and check after one hour. Bake until center is jiggly, but not runny (at least one hour). With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Top with chocolate ganache while cheesecake is at room temperature, if desired. Chill before serving.

I think I’ve mastered the art of making a great-tasting cheesecake–now I just have to work on presentation. I’ve yet to bake any kind of cheesecake that hasn’t cracked at least a little, and some of them have cracked a lot! Then again, the more I practice, the more we get to eat the results!

Booze Soaked Cheesecake–Chocolate Irish Cream

This is a wonderful, rich, cheesecake, which can be made even more special with the addition of an Irish Cream and Chocolate Ganache, and Irish Whipped Cream!

Cheesecake

  • 1 1/2 cups chocolate sandwich cookie crumbs (about 15 cookies)
  • 1/3 cup powdered sugar
  • 1/3 cup unsweetened cocoa powder
  • 6 Tbsp. butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups white sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 Tbsp. all-purpose flour
  • 3 eggs
  • 1/2 cup sour cream
  • 1/3 cup Irish cream liqueur

Preheat oven to 450 degrees. In a large bowl, mix together the cookie crumbs, powdered’ sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Freeze for 15 minutes.
In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees, and continue baking for 60 minutes.
With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Top with chocolate ganache while cheesecake is at room temperature, if desired. Chill before serving.

Ganache

  • 8 oz. semi-sweet chocolate chips
  • 6 Tbsp. heavy cream
  • 2 Tbsp. Irish Cream liqueur
  • 1 tsp. instant coffee granules
Melt chocolate over low heat with cream, liqueur, and coffee granules. Cool slightly, then smooth over the top of the room temperature cheesecake.

Whipped Cream

  • 1 cup heavy cream
  • 2-3 Tbsp. powdered sugar
  • 1-2 Tbsp. Irish Cream liqueur
Beat cream until soft peaks just begin to form. Add sugar and liqueur; continue to beat until stiff peaks form. Dollop on cheesecake just before serving.

Booze Soaked Cake #7–Pumpkin Spice

It’s been quite a long time, but I finally had an idea for a new booze-soaked cake! I’m working on ideas for two others…not sure when I’ll get around to them, though.

I saw a display of pumpkin pie liqueur, (sounds gross, right?), in the store last month, and the idea for this new booze soaked cake was born. I decided to use pumpkin spice creamer, a spice cake, and pumpkin spice jell-o pudding to complete the recipe. This is definitely one of my favorites, (although it still doesn’t match the peppermint chocolate version!), and it really tastes like fall! It’s definitely a seasonal cake, though, because the creamer, pudding, and liqueur are only available at this time of year.

Cake:

1 package spice cake mix
1 cup non dairy pumpkin spice flavored coffee creamer
1 cup pumpkin pie liqueur
3 eggs
1/3 cup vegetable oil

Filling/Frosting:

1 (3.5 ounce) package instant pumpkin spice pudding mix
1 cup non dairy pumpkin spice flavored coffee creamer
1/4 cup pumpkin pie liqueur
2 cups heavy cream, whipped

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup pumpkin spice flavored creamer, 1 cup pumpkin pie liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15-18 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling/frosting.

To make the pumpkin spice whipped cream filling/frosting: Combine pudding mix, 1/4 cup pumpkin pie liqueur and 1 cup pumpkin spice flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the pumpkin spice mixture. Use to fill and frost the cake. Refrigerate until ready to serve.

Booze Soaked Cake #6–Guinness

This is a less labor-intense version of the classic Guinness cake. I made it for the first time last St. Patrick’s Day, and it was a huge hit. Not too sweet, no overwhelming frosting, just a nice, simple ganache. The cake itself is very dense, and the flavor is very unique. It quickly became a family favorite!

1 cup stout (such as Guinness)

1 cup (2 sticks) unsalted butter

3/4 cup unsweetened cocoa powder (preferably Dutch-process)

2 cups all purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs

2/3 cup sour cream

6 ounces good semisweet chocolate chips

6 tablespoons heavy cream

3/4 teaspoon instant coffee granules

Cake prep:

Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!). Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.*

Ganache:

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.

Booze Soaked Cake #5–Apple Spice

I think I’m going to call this a “Drunken Apple Cinnamon Cake.” Not quite as good as the Peppermint Dream, but definitely in the top three. Tastes like fall–what a treat!

Cake:

1 (18.25 ounce) package spice cake mix

1 cup non dairy cinnamon bun flavored creamer

1 cup apple schnapps

3 eggs

1/3 cup applesauce

Filling/Frosting:

1 (3.5 ounce) package instant vanilla pudding mix

1 cup non dairy cinnamon bun flavored creamer

1/4 cup apple schnapps

2 cups heavy cream, whipped

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup cinnamon bun flavored creamer, 1 cup apple schnapps, eggs and applesauce until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 20-25 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the apple cinnamon whipped cream filling: Combine pudding mix, 1/4 cup apple schnapps and 1 cup cinnamon bun flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the apple cinnamon mixture. Use to fill and frost the cake. Refrigerate until ready to serve.

Booze Soaked Cake #4–Peppermint Chocolate

I was going to wait to try this latest twist on the “Amaretto Divine” cake until Christmastime, but when I was in the grocery store, I noticed that they had the necessary peppermint mocha coffee creamer–now available all year long! (I also *really* want to start drinking coffee again, but that’s a whole other story!) Since I could get the creamer now, I decided to go ahead and make the cake as a surprise for Ryan upon his return from Portugal.

Based on the reactions of the whole family, this was the best cake yet! The children loved it, Ryan loved it, and I could have sat down and eaten the whole bowl of frosting before it ever made it to the cake (I didn’t, I promise!). It was so delicious that I think I’m going to call it “Peppermint Dream,” or something that will similarly convey its excellence. Anyway, I’m sure I’ll be making this one again, probably for Christmas like I had originally planned, and maybe even before then, too, since it was such a big hit!

Cake:

1 (18.25 ounce) package devil’s food cake mix

1 cup non dairy peppermint mocha flavored creamer

1 cup peppermint schnapps

3 eggs

1/3 cup vegetable oil

Filling/Frosting:

1 (3.5 ounce) package instant devil’s food pudding mix

1 cup non dairy peppermint mocha flavored creamer

1/4 cup peppermint schnapps

2 cups heavy cream, whipped

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup peppermint flavored creamer, 1 cup peppermint schnapps, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the peppermint mocha whipped cream filling: Combine pudding mix, 1/4 cup peppermint schnapps and 1 cup peppermint mocha flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the peppermint mocha mixture. Use to fill and frost the cake. Refrigerate until ready to serve.