Irish Coffee Curd Cheesecake

by Kristin on June 30, 2011

On Nigella Lawson’s TV shows, she’s always inviting people round for a midweek dinner party. Who does that? I’m doing well just to make a school lunch the night before. But if you’re having company over and want something quick, easy and delicious that you can make ahead of time, then this no-bake cheesecake is just the thing, no matter what day of the week it is. It literally takes only minutes to make, perfect for easy entertaining or just a weekday treat. Veronica Molloy from Crossogue Preserves has managed to distill the flavour of one of Ireland’s iconic foods — an Irish coffee — into one little jar as Irish coffee curd. It’s ready to eat with a spoon straight from the shelf, but it also works beautifully in this sophisticated but simple dessert. Veronica also suggests drizzling it over crepes or pancakes, pouring it on top of ice cream, spreading a little on a scone or stirring it into plain yoghurt for an instant dessert.

My cooking demo at the Totally Tipperary food festival last weekend was the first one I’d ever done, so I wanted to make things as easy and foolproof as possible for myself. The first dish I made was sweet chilli sausages with a tomato, chilli and coriander sauce, which took all of 5 minutes to pull together, especially since I’d prepped the few things that needed chopping the day before (the last thing I wanted was to cut myself with a knife from nerves). This cheesecake was the second dish, and seeing as how I was off the stage in 20 minutes flat after demonstrating not just dinner but a dessert too, it will give you an idea of just how quick and easy this is. It’s the kind of dump-and-stir recipe that even the most basic cook can confidently make, yet it’s tasty enough to serve for guests.

I’m giving away a jar of the Crossogue Preserves Irish Coffee Curd as well as two other Crossogue Preserves products of your choice (check out their full list of products here). Just leave a comment on this post to be in with a chance of winning (open to residents of Ireland only).The competition will close on Wednesday, 6 July at 6:00 p.m. and a winner will be randomly selected. Good luck! [updated: congrats to Paula R, who won the giveaway]

Irish Coffee Curd Cheesecake
adapted from a Crossogue Preserves recipe

Serves 10 to 12

The cheesecake will set in the fridge and will be ready after a few hours, but the flavours actually improve if you can leave it overnight. To bump up the coffee flavour, try adding 1 tablespoon cold espresso or strong coffee to the filling. If you can’t get Crossogue Preserves Irish Coffee Curd, trying using 225 g (8 oz) lemon curd instead for a lemon curd cheesecake. This will happily keep for several days in the fridge.

For the base:
200 g (7 oz) digestive biscuits
100 g (4 oz) butter, melted

For the filling:
1 x 229 ml carton (1 cup) double cream
200 g (7 oz) cream cheese, softened
250 g (9 oz) mascarpone
1 x 225 g (8 oz) jar of Crossogue Preserves Irish Coffee Curd
3 tablespoons sugar

To decorate:
chocolate-covered coffee beans, melted chocolate or cocoa powder

To make the base, place the digestive biscuits in a Ziploc bag and seal tightly. Bash with a rolling pin until the biscuits are all broken into fine crumbs. (Alternatively, whizz the digestive biscuits in a food processor.) Place the biscuit crumbs in a bowl and add in the melted butter. Mix together well, then press firmly into the base of an 8-inch springform tin lined with parchment paper. Place the tin in the refrigerator while you make the filling.

In a medium bowl, beat the cream with an electric mixer until it’s stiffly whipped. Set aside.

In a large bowl, mix the cream cheese, mascarpone, Irish coffee curd and sugar together, either with a whisk or an electric mixer. Gently fold in the whipped cream until everything is well combined. Carefully pour the filling onto the biscuit base, being careful not to disturb the crumb crust. Make sure the filling is evenly distributed and smooth the top.

Place the cheesecake in the refrigerator to set for at least 3 hours, or even better, overnight. Decorate with chocolate-covered coffee beans, drizzle over some melted chocolate, dust with cocoa powder or just leave it unadorned.

{ 42 comments… read them below or add one }

Susan June 30, 2011 at 9:45 am

Sounds very very yummy! I must get the hubby/chef to whip up both of those offerings! Susan

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Kristin July 6, 2011 at 9:03 pm

Seriously, this takes all of 15 minutes to pull together, I hope you can persuade your hubby to make it for you!

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Gillian June 30, 2011 at 10:39 am

I love the no-bake cheesecakes over the baked ones … so much fresher. This one sounds divine and never got to taste to at #totallytipp :-(

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Kristin July 6, 2011 at 9:00 pm

Don’t feel too bad Gillian, no one got to try it at Tipp because it didn’t have a chance to set. I should have made an extra one to bring down with me – I’ve always wanted to say “Here’s one I made earlier!”

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Lorraine Griffin June 30, 2011 at 10:40 am

Pls pick me -would love to make that cake :)

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Jon June 30, 2011 at 10:52 am

That cheesecake sounds amazing!

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Deirdre June 30, 2011 at 11:29 am

That cheesecake is making me drool. At Bloom I meant to go back and get some of that Coffee Curd but got distracted. Would love to try it.

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Kristin July 6, 2011 at 9:01 pm

There are so many things I meant to go back and buy at Bloom – glad to hear I’m not the only one who got too distracted by everything!

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Wiosanna June 30, 2011 at 12:42 pm

I would love to try Irish Coffee Curd, must be lovely.

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monica strina June 30, 2011 at 12:46 pm

che buona! it looks lovely and i’d love to try some of those preserves…:)

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Paula Ryan June 30, 2011 at 12:52 pm

Looks and sounds divine!! Love coffee so would love to try this!!

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Matt MacDonagh June 30, 2011 at 1:31 pm

The cheesecake is amazing! I’ve eaten about a whole one over the past two weeks – being an official taste tester before the demo. Thanks Kristin!

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Leah June 30, 2011 at 4:29 pm

Matt, you are such a lucky guy I can hardly stand it. Wish I could be a taste-tester in your household.

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Kristin July 6, 2011 at 8:59 pm

You know what the worst part is, Leah? No matter what I cook or bake, Matt never gains an ounce. It’s so unfair!

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Jessica Fitzhenry June 30, 2011 at 1:54 pm

Looks so yummy! Thanks for the chance to win :)

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Amanda June 30, 2011 at 8:15 pm

Wow, I’ve never heard of coffee curd. Sounds amazing, though!

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Jenny H June 30, 2011 at 9:33 pm

Irish coffee curds?! and cheesecake?!?! What the… this sounds divine!

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Mags Bergin June 30, 2011 at 11:14 pm

Hi Kirsten, am having guests on Saturday!
Bought some if the coffee curd at totallytipp ..
Will try this one … So simple! * mouth watering*

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Kristin July 6, 2011 at 8:58 pm

How did it turn out? I hope you and your guests enjoyed it!

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mammyskitchen June 30, 2011 at 11:18 pm

I’ve already made this cheesecake after bringing home the recipe sheet from the demo and can confirm that it is indeed delicious.

I’m just sorry I only bought one jar of coffee curd while at Totally Tipp – will I ever learn?!

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Kristin July 6, 2011 at 8:57 pm

I’m so glad you liked the cheesecake – and you got a head start making it from the demo recipe before I posted it here! :)

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Nicole June 30, 2011 at 11:20 pm

This looks absolutely delicious. I love Irish Cream.

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TheGlutton July 1, 2011 at 9:29 am

I LOVE cheesecake :) I am so intruiged by this Irish Coffee Curd – I can just imagine it swirled in lovely creaminess and on that biscuit base….mmmmmmmm.

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Jean July 2, 2011 at 2:51 am

I haven’t even heard of coffee curd, but it sounds absolutely delectable. Is there any way to make your own coffee curd?

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mutfak gazetesi July 2, 2011 at 2:50 pm

harika……

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Catherine July 2, 2011 at 10:27 pm

This looks delicious! And I love the idea of a chocolate-covered coffee bean topping.

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Karen O'Connell July 3, 2011 at 4:57 pm

Looks divine Kristin. I am only a very recent convert to drinking coffee (and even then only in the form of latte) but have always loved coffee cake and cream icing. Coffee curd sounds very appealing.

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Kristin July 6, 2011 at 8:57 pm

I actually thought that the cheesecake was like a latte, since it did have a coffee flavour but was obviously very creamy too. I bet you’d love it!

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Viola Durka July 5, 2011 at 10:21 am

Hi Kirsten

We met at the Boxty Baker stand in Bloom – this sounds yum so will look forward to making it. Thank you

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Kristin July 6, 2011 at 8:55 pm

Hi Viola, thanks for visiting the blog! You can expect a post on the Boxty Bakers soon. ;)

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laura July 5, 2011 at 10:56 am

oh now this sounds and looks super scrummy! wonder what it is like on toast…

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Kristin July 6, 2011 at 8:55 pm

Spread on toast or eaten straight from the jar – I don’t think there’s anything this wouldn’t be nice on!

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Sheila Kiely July 5, 2011 at 11:02 am

I can vouch for the deliciousness of this cheesecake as I’ve tried it. It was gobbled before I had a chance to photorgraph it so I’ll just have to make it again!

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Kristin July 6, 2011 at 8:54 pm

I’m so glad you all enjoyed it!

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Yvonne Carty July 6, 2011 at 8:59 am

Kirstin it looked gorgeous on the day – really sorry I didn’t get to taste it or think about getting some Crossogue preserves as Totally Tipp :-(

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Kristin July 6, 2011 at 8:54 pm

Yvonne, don’t feel too bad – no one got to taste the cheesecake because it didn’t have time to set.

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Rena August 19, 2014 at 4:02 pm

Enliihtengng the world, one helpful article at a time.

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Ian Fox July 6, 2011 at 10:30 am

The recipe looks and sounds great. Met you at Bloom at the stand. Love what you are doing so keep it up.

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Kristin July 6, 2011 at 8:53 pm

Thanks Ian!

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Tara July 7, 2011 at 10:17 pm

What a beautiful pic! Sounds delish :)

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Kristin July 8, 2011 at 2:01 pm

Thanks Tara! It’s the perfect cheesecake for summertime since it’s not baked and is so light.

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Eftychia August 4, 2011 at 5:36 pm

This cheesecake looks delicious! I trully like cheesecakes a lot and I am happy to read new recipes. Thanks for sharing.

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