SENSATIONAL IRISH COFFEE CHEESECAKE, lower-fat, no bake, alcohol

This lower-fat, lower-cal sensation will leave everyone speechless with delight and disbelief 

first posted 2014; updated 3/23

Half of this sensational no-bake Irish Coffee Cheesecake feeds six adults

67 loves Irish coffee and developed this wondrous dessert to satisfy adult tastes.  Though stunning to look at and to eat, it's actually much lower in fat than it looks. 

Irish Coffee Cheesecake in a glass

As for cook, it's a doddle; there's no baking.  There are several steps but all of them are simple.  

The recipe was inspired by a major supermarket which created easily-assembled recipes for its staff canteens -- but they weren't lucky enough to get anything like this!  

Calories were cut with 50% reduced-fat cream cheese (80% fat-reduced also works) and whipping cream in some places. 

The recipe is by no-means low calorie but the 23 cm cheesecake provides at least 12 portions.  One of my colleagues managed to serve 15!  Remember: portion control is one aspect of healthy eating even during an indulgence day. 

Serves: up to 12

Cost: £7-8; recipe halves nicely

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or pulsed in a food processor until coarsely sandy (plain digestives are just fine but dark chocolate coated (more expensive) adds another layer of flavour & texture)

90 g unsalted butter, melted

100g/3.5 oz 70% chocolate 

300g reduced-fat (50% or 80%) room temperature cream cheese (supermarket is fine)

1 pint/600ml double cream (or whipping cream for even lower fat levels) 

2-3 tablespoons expresso coffee powder mixed with 2 tbsp boiling water

3-4 tbsp whisky or brandy

approx 150 gms double or whipping cream

1 tbsp sugar

1 tsp vanilla extract (opt)

50 gm cocoa powder, or 70% chocolate, chilled and grated or peeled

Method:
1. Line a 23cm tin with a double layer of cling film  
2.  Mix biscuit rubble with melted butter; pour into tin, smooth into an even layer with the back of a spoon.  Refrigerate.

3.Melt chocolate over but not touching simmering water; take off heat; set aside
4. Using electric beaters or a whisk, whip cream cheese until it is smooth. Add 1 pt  cream, beat until the mix starts to form soft peaks   
5.  Pour cooled chocolate into the mix. Use a whisk to blend; a few streaks are ok.  Add coffee and alcohol; mix well. Pour onto biscuit base; smooth top.  Refrigerate at least four hours.
6. Just before serving, slide the cheesecake onto a serving platter.

7. Beat the whipping cream until you see circles forming on the top of the cream.  Add sugar and vanilla.  Beat until soft peaks form.  Pour or pipe over the cheesecake 
7.  Sift powdered chocolate  or grate chocolate flakes over the cream.  
                                                             

Tips:  

•  For children you could forget the coffee and alcohol, substitute orange juice and grated orange peel and serve it layered with the biscuit base in pretty glasses.
• The recipe halves well and can be served from a loaf or rectangular tin.    

                            More low-cal desserts on NavBar: Recipes II/Skinny

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These recipes have been developed by B M Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.