Irish Cream and Mint Cheesecake with Coffee Sprinkles
QimiQ Benefits
- Reduces skin formation and discolouration, enabling longer presentation times
- No splitting or cracking of surface
- Prevents moisture migration, sponge base remains fresh and dry
- Does not require to be baked in a water bath
- Foolproof
Minutes
25
Difficulty
easy
Ingredients
For 1
For the base
150g
Digestive biscuits
30g
Granulated sugar
50g
Butter, melted
Cinnamon
For the sprinkles
680g
Butter, chilled
1020g
Granulated sugar
680g
Bread flour
340g
Cocoa powder
100g
Instant coffee powder
For the filling
450g
QimiQ Classic
300g
Granulated sugar
45g
Corn flour / starch
Vanilla extract
700g
Cream cheese
200g
Baileys® Irish Cream
Peppermint oil
270g
Whole egg(s)
105g
Lemon juice
3g
Lemon peel, finely grated
Preparation
- For the base: mix the crumbs, sugar, butter and cinnamon together well. Press firmly into the base of the greased cake ring and chill.
- For the sprinkles: cream the butter and sugar together. Add the flour and cocoa powder and mix well. Spread evenly onto a greased baking tray and allow to dry. Bake until done, allow to cool and crumble.
- Preheat the oven to 190°C (conventional oven).
- For the filling: whisk QimiQ Classic smooth and put to one side.
- Mix the sugar, corn flour and vanilla together. Add to the cream cheese and whisk smooth. Add the QimiQ Classic, Baileys, mint to taste, egg, lemon juice and lemon zest and mix well.
- Pour the filling onto the crust and top with the streusel. Bake in the hot oven for approx. 120 minutes. Note: the cheesecake is soft after baking. Chill for at least 8 hours to set completely.
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