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irish slammer cheesecake

Irish Slammer Cheesecake

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Ingredients
  

Crust

  • 3 cups oreo cookie crumbs
  • 9 Tablespoons unsalted butter melted
  • 1 Tablespoon dark cocoa powder
  • 2 Tablespoons granulated sugar

Cheesecake

  • 24 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 4 eggs room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces bittersweet chocolate chopped
  • 1 1/2 cups Guinness
  • 1 Tablespoon dark cocoa powder
  • 2 Tablespoons all-purpose flour

Jameson Chocolate Ganace

  • 8 ounces bittersweet chocolate
  • 8 ounces heavy whipping cream
  • 1 Tablespoon Irish Whisky such as Jameson

Bailey's Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 3 Tablespoons Irish Cream such as Bailey's

Instructions
 

  • Preheat oven to 350°F.  Grease a 9-inch springform pan.
  • Pour Guinness in a small saucepan and place on low-medium heat.  Let simmer until mixture reduces to 3/4 cup.  This may take up to 30 minutes, so make this the first thing you start.  Let mixture cool.
  • In a medium-sized bowl combine all ingredients for the crust.  Press on the bottom and up sides of pan.  Bake for 10 minutes and let cool.
  • Place cream cheese and sugar in a large bowl.  Using an electric mixer, beat together cream cheese and sugar until light and creamy.
  • Add eggs, one at a time.  Mix in sour cream and vanilla extract.
  • Place bittersweet chocolate in a microwavable bowl.  Place on high heat for 90 seconds, stopping to stir every 15 seconds.  Once chocolate is completely melted and smooth remove from microwave and let cool.
  • Mix melted chocolate into cream cheese mixture.  Mix in cooled Guinness reduction.
  • Mix in flour and cocoa powder.
  • Reduce oven temperature to  300°F.  Pour cream cheese mixture into crust.  Prepare cheesecake pan for a water bath.  If not using a water bath, place a pie pan filled with water on the lower rack of the oven.  Bake 1 hour and 40 minutes.  Turn off oven.  Leave cheesecake in oven for 30 minutes with door closed.  Open oven door and leave cheesecake in oven for another 30 minutes.  Place cheesecake in refrigerator and let cool at least 4 hours, preferably overnight.

Chocolate Ganache

  • Place bittersweet chocolate in a medium-sized bowl and set aside.  Place heavy cream in a microwavable bowl.  Heat cream on high until it begins to gently boil.  Pour heavy cream over chocolate and cover bowl with plastic wrap.  Let sit 5 minutes then whisk until smooth.
  • Stir in Jameson.  Let ganache cool slightly, then pour over cooled cheesecake.

Whipped Cream

  • Place heavy cream in a medium sized bowl.  With an electric mixer, beat heavy cream on high until soft peaks form.  Add powdered sugar and irish cream and continue to beat until stiff peaks form.  Arrange as desired on top of cheesecake.