Irish Cream Cheesecake with Chocolate Stout Ganache

It's March.

In my world, that means that all of the stores near me are selling St. Patty's day goodies, from food to home decor to holiday outfits.  Everything is shamrocks and leprechauns and 'kiss me, i'm irish'.  For someone like me, who is part Irish, I like to use this time of the year to focus my attention on my Irish heritage.  This goes for not only food, but celebrating different Irish traditions as well.  At some point in the year, my claddaugh ring comes off and I only remember to put it back on in March.  I decorate my house with lots of green pillows, shamrock crafts and Gaelic quote boards on the wall.  Almost everything I bake is infused with green food coloring. 

If you couldn't tell, I take things way too far, way too often.

I love celebrating even the smallest things, so Saint Patrick's Day for me is an all-month event.  So it would make sense that I spend all month sharing my favorite Irish recipes. Some of these recipes are pretty authentic while some are more inspired by flavors I associate with St. Patty's day. 

Some are savory and some are sweet.  You'll get multiple menus worth of ideas here for the month of March!

So. in honor of this wonderfully, bright green holiday, I'm devoting this whole month to giving you some Irish-influenced recipes that will get you in the Erin Go Bragh spirit!












Irish Cream Cheesecake

3 8oz. packages cream cheese, softened
3 eggs
1 cup sugar
2 tsp vanilla extract
1/2 cup Irish Cream Liqueur

Crust:
1 1/2 cups Crushed chocolate cookies (I used Oreos)
1/3 cup butter, melted

Ganache:
1 cup chocolate chips
3/4 cup heavy cream
2 tbsp stout beer

Preheat oven 350F.


For the crust, combine the ingredients in a large bowl.  Press down into the bottom of a greased springform pan wrapped in a double layer of aluminum foil.  Bake the crust for 10 minutes, then let cool.

Reduce oven temperature to 325F.

For the filling, beat the cream cheese, sugar and Irish Cream together on medium until the cream cheese is smooth.  Add eggs and beat for an additional minute on low.  Pour into the crust.  Bake in a water bath for 45-50 minutes.

Refrigerate overnight.

For the ganaache, place the stout beer in a very small pan on medium heat.  Let it boil and reduce to simmer for about 5 minutes, or until it reduces by half.  

In a separate, larger pan, bring the heavy cream to a boil.  Remove from heat and pour over a bowl containing the chocolate chips.  Add the stout syrup.  Stir until smooth.  Pour over the chilled cheesecake and let set in the refrigerator until serving.