An Irish Cream Chocolate Cheesecake literaly is a mouthful! Full of rich taste and with a hint of alcohol it is a fantastic no bake cake without cream cheese. Instead we usually use quark but since it’s hard to get outside of Germany, we simply use greek jogurt and it works perfectly!
Now, for this video, my daughter decided to be the host. I suggested to do it together but she wanted to do it by herself and I was limited to hitting the button on the camera and the post production … where so also had a word in. It turned out to be a funny, yet informative video. She sure knows how to make this chocolate cheese cake with Irish Cream (or vanilla extract)!
Irish Cream Chocolate Cheesecake Video
What Holds This Cake Together …
… is chocolate and cream! And the refreshing taste comes from the yogurt. Is this cake heavy? A little bit, yes, but it goes down so smoothly, you won’t notice until it’s too late – haha! I always need somebody to stop me when I am eating this cake, there is no self-control in me when it comes to chocolate.
Chocolate Cheesecake for every occasion
I make this cake year around! For Christmas I decorate it like Rudolph the red nosed rendeer, for birthdays I add golden candles and even more chocolate, for easter there will be colorful eggs on top and so on. My kids ask for this cake a lot and since it is so easy to make, they get a lot of it. As you can see in the video, my kids don’t have to spend a though on their weight. I was like that, too, until I turned fourty.
The Greek Yogurt
In the US, greek yogurt is available everywhere but I am not so sure about other countries. If you can’t get it, take some regular yogurt and strain it until it has a much dryer consistency. Alternatively, you could mix some regular yogurt with some cream cheese or make a German Quark (but that often needs some practice). It will be best to use a yogurt with a high percentage in fat. I am using a 5% fat greek yogurt or whole milk greek yogurt.
You get what you pay for! Good chocolate is key to a good tasting cake. Use the chocolate you like but if you have some abandoned chocolate easter bunnies or easter eggs, this is the recipe to melt them into something new! We always have some of these treats left and this is where they end up!
The Cake Pan
In the video, Lilith is using a large cake pan of a 10.5 inch / 26 cm diameter. This is a little too large. I recommend using a slightly smaller cake pan. Sometimes, I just make half the cake and use a 6.5 inches / 16 cm cake ring. This results in a higher cake and looks more impressive. To make this a little more stabil, you can add some stabilizer into the whipping cream before adding it to the yogurt.
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Irish Cream Chocolate Cheesecake
- 175 g chocolate cookies, crumbled
- 55 g butter, melted
- 225 g milk chocolate
- 225 g dark chocolate
- 55 g brown sugar
- 350 g greek yogurt (5% fat)
- 425 g heavy whipping cream
- 3 Tbsp Irish Cream or 3/4 tbsp. vanilla extract
- 150 g heavy whipping cream
- 1 tbsp confectioners sugar
- ½ pouch stabilizer (Sahnesteif)
- optional: sprinkles or fruits or other decoration
- Mix the crumbled cookies and the melted butter and cover the bottom of a cake pan with it.
- Slightly press the crumble mix and then put into the fridge for one hour.
- Melt the chocolate in a bowl over hot water, then let cool a little.
- Mix the greek yogurt with the brown sugar.
- Whipp the cream and add it to the yogurt.
- Mix the chocolate with the cream-yogurt and fold in carefully.
- Mix in the Irish Cream (or vanilly extract)
- Pour this filling on top of the cake base, spread evenly and put into the fridge for at least 2 hours.
- Whip the cream and add some stabilizer (helps with keeping the shape) and optional some confectioners sugar.
- Put the cream into a piping bag and decorate the cake to your liking.
- Add some sprinkles or fresh fruits or other decoration.
4 thoughts on “Irish Cream Chocolate Cheesecake”
I have made this cake so many times and it is always delicious! Thanks for a great recipe.
I’m glad you like it as much as I do!
I made this tonight. It’s in the fridge chilling, so that the decoration can be added. But I have a question. Whipping cream, being liquid until you whip it, can easily be measured in a measuring cup in ml or ounces. Your recipe is adding a weight of the whipping cream in grams. Do you actually weigh it, or are you using milliliters and grams as a one-to-one conversion? They are not far off. For example 425g of whipping cream is 435ml volume, so that’s probably why I haven’t had any flops by assuming your grams to be ml. But I would like clarification for my future German recipe endeavors.
with baking, accuracy is key. Measuring the ingredients with a scale instead of a cup is much more accurate. With the cup – since the surface is so large – a little more or less can throw a recipe off. If possible, I am using g but if you prefer to use a measure cup and have converted the g to ml, that’s fine with me. In this recipe, it should not be a problem.
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