"May your thoughts be as glad as the shamrocks,
may your heart be as light as a song,
may each day bring you bright,
happy hours that stay with you all the year long."
~ Irish Blessing
Oxalis Regnelli
(Lucky Shamrock)
IRISH COFFEE CHEESECAKE
~ Irish whiskey and espresso filling encased in an oatmeal cookie crust
(Bon Appetit ~ Feb 1985)
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Oatmeal Crust
1/2 12-1/2 oz. package oatmeal cookies
1 Tbsp. firmly packed dark brown sugar
1/4 tsp cinnamon
3 1/4 Tbsp.well-chilled unsalted butter, cut into small pieces
Coffee Filling
24 oz. room temperature cream cheese
1 cup plus 2 1/2 Tbsp. firmly packed dark brown sugar
4 room temperature organic eggs
2 Tbsp plus 2 tsp coffee liqueur
1/2 tsp. vanilla
5 tsp. instant espresso powder
7 Tbsp. Irish whiskey
Topping
3/4 tsp. instant espresso powder
1/2 tsp. sugar
1 Tbsp. whipping cream
1 1/2 cups chilled whipping cream
2 Tbsp. sugar
Chocolate coffee beans
(Trader Joe's always has them)
- Crust: Preheat oven to 325º. Lightly butter 9-in. springform pan. Finely grind cookies, sugar and cinnamon in processor. Add butter and process until crumbs hold together. Press into prepared pan, covering bottom and extending 1/1/2 inches up sides. Bake until crust darkens slightly, about 8 minutes. Cool completely.
- Filling: Preheat oven to 325º. Blend cream cheese and sugar in processor until smooth, stopping occasionally to scrape dwon sides of bowl. Mix in 1 egg, liqueur and vanilla. Dissolve instant expresso powder in whiskey in large bowl. Stir in cheese mixture. Whisk in remaining 3 eggs, 1 at a time. Pour into cooled crust. Bake until outer 2 inches of cake are firm and slightly puffed, about 45 minutes (center will appear moist and edges may crack slightly). Cool to room temperature on rack. Refrigerate until well chilled. Cover with plastic wrap and let mellow for 1 to 2 days.
- Topping: Dissolve instant expresso powder and 1/2 tsp sugar in 1 Tbsp. cream in small bowl. Beat 1 1/2 cups cream and 2 Tbsp. sugar in large bowl until peaks form. Fold in espresso mixture. Remove plastic wrap and pam sides from cake. Spread top with whipped cream and garnish with coffee beans. (Can be prepared 3 hours ahead and refrigerted. Let stand at room temperature 15 minutes before serving. (10 servings)
Oxalis Triangularis
(Purple Shamrock)
"For each petal on the shamrock
"For each petal on the shamrock
This brings a wish your way -
Good health, good luck, and happiness
For today and every day."
Good health, good luck, and happiness
For today and every day."
~ Irish Blessing
Comments
Wishes for good health and happiness to you, too, dear Joey!
Eileen
Never saw a purple shamrock and flowers,I guessing they are from your garden.
Oh sooo pretty.
I hear you, Rose, since most of the time (I say that tongue in cheek since our home seems to have a invisible 'welcome' sign posted) there are just the 2 of us. Then the grown children seem like homing pigeons and there are countless times at the lake with joyful company.
Thanks, dear Linda. It is :)
Like them both, Eileen. I have lots of my fav St. Patrick desserts posted. If this doesn't suit your fancy, I trust something else will :)
Oh happy day, dear imac :)
Please don't let me kill you before spring arrives, dear Patsi! Funny you asked ... umpteen years ago in a Garden Club swap, I got this purple oxalis from a dear Holland garden club friend. Can't believe it's still around!
Thank you, Lindalou. My purple one is ageless ... I have forgotten how old!
Good one, Robin :)
Thanks sweet Kala!
Querida, I'm gonna have to charge you with murder! Yes, murder.
Your cheesecake is killing me!
Well, if I can't be Irish...
I suppose if you're gonna go, what better way than to keel over via Irish Coffee Cheesecake.
Thanks, Clare. You are a 'good cooker', I think you will like it :)
Hi dear Gail. If all goes well with my sister, though a long recovery ahead, there will be much to celebrate :)
Hope you like it, Rosey :)