Having a birthday the same week as Valentine’s Day means that you rake in twice as many gifts. It also means twice the gift-giving stress for the romance-challenged male! But this year, Valentine’s Day was relatively easy on J since I all but picked out the gift myself. The only surprise was the type of animal (a sweet boy goat named Justin) that J sponsored in my name.
For my birthday, J did something unbelievably sweet (or totally unimaginative, depending upon how you look at it. I choose the former!). He sponsored another animal at Farm Sanctuary: a young male sheep named Colvin. I was truly surprised and touched – two farm animals in one week. I couldn’t be any more thrilled about my gifts if I were Laura Ingalls Wilder herself!
Its another boy!
Since J is working late all week, I have yet to collect on my traditional chocolate birthday cake, specially made (and specially messy in the kitchen, too!) by the man. But, with all the leftover Baileys Irish Cream on hand from my recent Vegan Baileys Project, we aren’t lacking for sweet treats around here. What did we do with all that extra Irish cream, you ask? Why, cheesecake of course! There are some beautiful “omni” cheesecake recipes out there (like this recipe!), but, obviously, that isn’t how we roll (anymore)!
I played with this recipe a bit; apparently the third time is the charm! The recipe that I am posting is perfect for a 9 inch springform pan. I tried two different baking methods and decided that I prefer the baking method from Sinfully Vegan for the creamiest cheesecake texture. Be forewarned, though: if you divide the mixture between two 4-1/2 inch springform pans and a 9 inch springform pan–as I did this last time–you will want to reduce the baking time accordingly (as I did not do – doh!). The mini cheesecakes were baked a smidge too long, but they tasted fantastic nonetheless.
We tried various cheesecake garnishes as we taste-tested our experimental cakes: chocolate syrup, chocolate shavings and extra Irish cream, too. All were quite good. It only occurred to me after the last cheesecakes were baked and cooling in the refrigerator that adding a few tablespoons of Irish cream to the sour cream topping mixture would have been really tasty. Oh well: next time, I suppose!
♥ ♥ ♥
Irish Cream Cheesecake
Ingredients:
Cheesecake Crust:
1-1/2 cups crushed vegan graham crackers (in a pinch I use Cinnamon Teddy Grahams)
1/4 cup dark cocoa powder
1/4 cup granulated sugar
1/2 cup (1 stick) non-dairy butter Earth Balance, melted
Cheesecake Filling:
1 cup granulated sugar
1/4 cup tapioca flour
3 8-ounce containers non-hydrogenated vegan cream cheese, softened
1 12-ounce package firm or extra firm silken tofu, drained
1 teaspoon vanilla bean paste (or pure vanilla extract)
1 cup Creamy Baileys Irish cream recipe (from vegalicious.org)
Cheesecake Topping:
1 12-ounce container (1-1/2 cups) non-dairy sour cream
1/4 cup granulated sugar
1 teaspoon vanilla bean paste (or pure vanilla extract)
A couple of tablespoons of extra Irish cream, optional
Directions:
To make the crust: Process the graham crackers into fine crumbs in the food processor. Add the cocoa and the sugar, pulse again and remove to a medium bowl. Add the melted non-dairy butter and stir to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
Pre-heat the oven to 375° F.
To make the cheesecake filling: Whisk the sugar and the tapioca flour together in a small bowl. Place the softened cream cheese and the tofu in the food processor; process until completely smooth. Add the sugar/tapioca mixture and process again, making sure that it is completely smooth and that there are no lumps. Add the vanilla bean paste and the Irish cream; pulse to combine. Scrape down the sides of the processor and pulse again.
Pour the cheesecake filling into the prepared springform pan and place it in the oven on the upper middle rack. Place a shallow broiler pan of water underneath the cheesecake pan on a lower rack and bake for 50 minute. Meanwhile, prepare the cheesecake topping.
To make the cheesecake topping:
Combine all the ingredients in the food processor and pulse to combine. Scrape down the sides of the processor and pulse to combine again. Take the cheesecake out of the oven after 50 minutes and pour the prepared topping over the cheesecake. Return the cheesecake to the oven and bake an extra 10 minutes. Turn the oven off and leave the cheesecake in the oven for another hour.
Cool the cheesecake on a wire rack and then chill completely in the refrigerator for at least 8 hours or overnight (my preference).
Slice and garnish each serving with chocolate curls, a drizzle of extra Irish cream and/or chocolate syrup. Enjoy!
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