Irish Coffee Cheesecake

Total Time: 2 hrs 45 mins Preparation Time: 1 hr 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 16 tablespoons unsalted butter, cold and cut into small pieces
• 1/2 cup granulated sugar
• 1 1/4 cups all-purpose flour
• 1/4 cup rice flour
• 1/2 cup cocoa powder
• salt, large pinch
• 3 (8 ounce) philadelphia cream cheese, at room temperature
• 1 cup granulated sugar
• 4 eggs
• 1 lb sour cream
• 1/3 cup baileys irish cream
• 2 tablespoons instant espresso powder

Recipe

• 1 to make the crust: in an electric mixer fitthe flat beater. mix the butter, all-purpose flour, granulated sugar, rice flour, cocoa powder and salt. mix on low until the dough comes together. roll the dough into a 9-inch round. pat into the bottom of a 9-inch springform tin. refrigerate overnight if possible, but a minimum of 30 minutes once the base has refrigerated, preheat an oven to 300°f bake the crust for 30 minutes. cool completely.
• 2 to make the cheesecake topping: in an electric mixer, fit the flat beater. beat the cream cheese on medium until smooth. slowly add the granulated sugar and beat until smooth. add 1 egg at a time, beating well after each. stir in the sour cream, the bailey's irish cream, the espresso powder, and mix until smooth.
• 3 to make the final cheesecake: spread the topping evenly over the crust. place the springform tin in a large roasting or baking pan, then place on the oven rack. carefully fill the roasting pan halfway with hot water. bake for 1 hour 15 minutes test it is cooked by gently shaking the pan. the cheesecake should be set but not dry. transfer the tin to a wire rack and cool for 30 minutes. refrigerate until chilled throughout.