Oh yes! Irish Car Bomb Cheesecake!
For those who are unfamiliar with what exactly an “Irish Car Bomb” even is…. well it’s a drink that combines a shot & a beer all in one.
Specifically a shot of Irish Creme Liquor and Whiskey dropped into a Stout Beer! And it kinda explodes, so that’s why it’s called that, so for those whom I’ve offended~ it’s not my fault~ it’s really a drink!!
But apparently now it is just called “the Car Bomb” so as not to offend anyone.
Can’t we all just get along?! LOL
Don’t worry, we will; once we dive head first into this cheesecake together!
Yikes! Although I am not a big drinker (and I actually hate beer) this recipe for Irish Car Bomb Cheesecake is off the hook!
It combines 2 of my best recipes for St. Patrick’s Day: the Milk Chocolate Irish Cream Cheesecake and my Guinness Cake Recipe.
Oh wait, 3 recipes! I forgot to mention the layer of Chocolate Irish Cream Mousse!
Sound weird? Trust me~ it is NOT!
I know many people have an aversion to alcohol in cooking or baking, and again I tell you I am NOT a drinker, so I get it.
But in recipes?? O M GEE!! So delicious. The depth of flavor that these ingredients can bring to cakes is just phenomenal!
I urge you to try it! But if not, you can make some adjustments (read the noted for each recipe to see how)
This is a HUGE Building on Recipes project but so worth it!!
It is best to give yourself 2 days to get the entire thing done this way you are not super stressed in one day trying to get it all completed!
I baked my Guinness Cake layers the day before, kept them nicely in the freezer until I was ready to build the cake the next day.
Same for the cheesecake since cheesecake does much better when you give it a day to set before un-molding.
The Fondant Beer Mug decor is completely optional but loads of fun and easy too! (also make those a day ~or even a week~ ahead)
And last but certainly not least my Italian Meringue Buttercream spiked with even more Irish Cream & Chocolate!
So yes, you can definitely see how this is a very intense project with 5 major recipes just to pull of this one outstanding dessert!
We are putting the Cheesecake Factory to shame with this amazing creation! I can assure you of that!
I urge you to watch the video in its entirety at least once then gather all your recipes and give yourself 2 days to complete it all.
But of course you can opt to use as many of the elements here as you wish. If you want to simplify it you can absolutely leave out the ganache and the fondant beer mug toppers and even the Guinness cake part too if you want to have just the Irish Cream Cheesecake!
It’s your sandbox, I just play in it!
By the way you will notice I use a ring mold for the assembling of all the layers for this cheesecake, if you don’t have one or don’t want to buy this one here, just use the collar of a springform pan (no bottom)
But for those who would like to just make the cheesecake and want it to be taller for a 2" or 3" pan- DOUBLE THE RECIPE BELOW
All ingredients must be at room temperature before mixing
Prepare an 8" cake pan (I do not use Springform pans but you can if you wish) with Pan Grease and a parchment circle
Preheat oven to 350°F
- Cream Cheese 1½ cup (336g)
- Granulated Sugar ½ cup (100g)
- Eggs 3 large (150g)
- Sour Cream ⅓ cup (85g)
- Irish Cream Liquor ¼ cup (60ml) *room temperature
- Vanilla Extract 2 teaspoons (10ml)
- Milk Chocolate 6ounces (170g) (approx 1 cup chopped)
- Guinness Cake recipe below
- Irish Cream Buttercream below
- Irish Cream Chocolate Mousse layer below
- ½ Recipe Chocolate Ganache *optional
- Cream the cream cheese until smooth then add the sugar, cream until light but do not whip a lot of air into it.
- Add the vanilla extract and the eggs one at a time, scrape the bottom and sides of the bowl after each addition.
- Add the sour cream
- In a small mixing bowl whisk the room temperature Irish Cream into the melted chocolate to make a smooth "ganache" then add it to the cream cheese mixture and mix well.
- Pour into prepared pan and bake in a water bath in a preheated 350°F oven for approximately 30 minutes or until done (*see video here for how to know when your cheesecake is baked)
- Cool overnight in the refrigerator before unmolding
- *For those making double recipe for a thicker cheesecake the bake time will be closer to 1 hour or more.
Cheesecake can be frozen (wrapped well) for up to 2 months
Always refrigerate cheesecakes for up to 9 days
This is a half recipe for 1-8" pan since that's all we need for the cheesecake Click here for the video tutorial for how to mix this recipe
- Unsalted Butter 10Tablespoons (140g)
- Semi Sweet Baking Chocolate 3 ounces (85g) (about ½ cup chopped baking chocolate)
- Light Brown Sugar ½ cup (105g)
- Granulated Sugar ½ cup (100g)
- Dark Stout Beer 1 cup (240ml)
- Large Eggs 2 (100g)
- Vanilla Extract 2 teaspoons
- All Purpose Flour 2¼ cup (280g)
- Baking Soda 2 teaspoon (10g)
- Salt ½ teaspoon (3g)
- In a large mixing bowl or in the Kitchen Aid mixer fitted with the whisk attachment, combine the beer and the brown sugar, blend on low speed to incorporate.
- Meanwhile in a microwave safe bowl or in a small sauce pot on the stove, melt the butter with the chocolate.
- Add the melted chocolate/butter mixture to the sugar and beer and blend until smooth.
- Add the vanilla extract and the eggs one at a time, whisking between each addition.
- Sift the granulated sugar with the flour, baking soda and salt and slowly add it to the chocolate mixture while whisking on low speed the entire time.
- Once your batter is smooth, pour into prepared 8" Greased and parchment lined pan.
- Bake in a preheated 350°F oven for approximately 25-30 minutes or until a toothpick inserted in the center comes out clean
- Egg Whites 4 large (144g)
- Granulated Sugar 1 cups (200g)
- Water ½ cup (120ml)
- Unsalted Butter10ounces (283g)
- Solid Vegetable Shortening ½ cup (100g)
- Vanilla Extract 2 teaspoons
- Irish Cream Liquor ¼ cup (60ml)
- Chocolate Couverture ¼ cup (43g)
- In a large heavy bottom sauce pot, combine the water and sugar and stir over high heat until the sugar is dissolved into the water.
- Attach a candy thermometer to the side of the pot and continue boiling without stirring, until the sugar solution reaches 240° F
- Meanwhile in the clean bowl of your kitchen aid mixer with the whisk attachment place the egg whites.
- As soon as the sugar mixture reaches 240° F you can turn on the mixer to medium high speed to get the whites frothy and gaining volume.
- Once the egg whites are starting to get white in color and frothy and gain some strength SLOWLY, as fine as a thread of hair, begin pouring the hot syrup into the whipping whites.
- ALWAYS TAKE EXTRA PRECAUTIONS WHILE WORKING WITH HOT SUGAR SYRUPS!!!!
- Try to avoid splashing the syrup onto the whisk attachment as it is whipping the whites, or you will be making spun sugar as it hits the sides of the metal bowl!
- Continue whipping the whites until the mixture has COOLED COMPLETELY before you add the butter/shortening or you will have Butter Soup!
- Once the Italian Meringue is COOL TO THE TOUCH you may add the butter/shortening that is at ROOM TEMPERATURE to the meringue while whipping on medium-high speed
- Add the vanilla extract
- Switch to the paddle attachment and add the Irish Cream and melted Chocolate and mix until smooth
- Bloom the gelatin sheet in cold water.
- Melt the chocolate and reserve.
- Whip the cream to medium-stiff peaks and reserve
- Combine the egg yolks, sugar and Irish cream over a double boiler and whip to 180°F
- Squeeze out the excess water from the gelatin and add it to the pate bombe (egg yolks mixture) and whip until dissolved.
- Add the melted chocolate to the pate bombe whip until cooled.
- Fold in the whipped cream
- Pour over the cheesecake in the ring mold
- Freeze or refrigerate until completely set.