This is not a baked custard cheesecake. It is a gelatin set cheesecake that Chef Oonagh first made in England and continues to make. Apart from the crust there is no baking so there’s no worrying if you’ve overcooked the custard, no cracking of cheesecake, overnight cooling etc. It is very popular with Chef Oonagh’s students and clients and you can vary it with different chocolates and liqueurs. It is stiff when you remove it from the fridge but softens to more of a mousse consistency when it’s been out of the fridge for half an hour.
Irish Cream White Chocolate Cheesecake
Mix almond flour and powered sugar.
Rub in butter until mix resembles fine breadcrumbs. I do this in food processor but stop while mix is crumbs and before it mixes to a paste.
Sprinkle evenly into base of 7 inch springform pan and press down.
Bake in a preheated 350* oven for about 12 minutes. Base should be a light golden brown and about 1/4 inch thick when cooked.
Remove from oven and allow to cool.
Pour 1/4 cup of whipping cream in 4 cup microwave bowl and heat for about 44 seconds.
Add chopped chocolate, let stand for 2 minutes, then stir until chocolate mix is smooth. If necessary, heat for about 10 more seconds. Do not overheat.
In a separate 4 cup (1 liter) bowl, beat together cream cheese, 2 Tbsp powdered sugar, and 3 Tbsp Irish cream liqueur until smooth and creamy.
Slowly beat chocolate mix into cream cheese mixture and beat for about 1 minute to increase fluffiness. If you would like, add a few drops of green food coloring to mix.
Microwave the gelatin water mix for about 10 seconds until it becomes a yellowy clear liquid.
Beat the gelatin mix into the white chocolate cream cheese mix.
Pour 1/2 cup whipping cream into the bowl used for melted chocolate and beat cream until stiff.
Gently beat whipping cream into white chocolate cream cheese mix.
Pour into chilled crust. Refrigerate for at least 4 hours or until firm.
Once chilled, run a thin plastic spatula around edge between cheesecake and pan, release spring form side and remove. Gently run a thin knife between base and bottom of pan, and slide cheesecake onto serving plate. If you have a springform pan with a glass base, there is no need to move cheesecake.
To finish, whip 1/2 cup whipped cream with 1 Tbsp powdered sugar and 1 Tbsp Irish cream liqueur and pipe rosettes around top edge of cheesecake.
At time of writing, Carolans Irish Cream liqueur is gluten free.