Coole Swan Cheesecake Squares
Even if you don’t have any notion of making these cheesecake squares you should definitely try Coole Swan, Irish Cream Liqueur.
Only made in Ireland, with fresh dairy cream, single malt Irish whiskey, Madagascan vanilla, and Belgian white chocolate, this superior Irish cream liqueur is just special and needs to be tasted to be truly appreciated. It also pairs amazingly with coffee, hot chocolate, in my cheesecake recipe and I’m willing to bet most desserts.
Fun Fact, Coole Swan is named after the poem “The Wild Swans of Coole” by WB Yeats.
Okay, enough about Coole Swan, this cheesecake is a winner. Top notch, decadent, spruced up, NO BAKE cheesecake in my beloved square for easy and less guilty sharing.
Did I mention it was no bake?!
“Tastes like home in your mouth”
Tara Fahey, 2021.
Coole swan CHEESECAKE squares
NO BAKE!!
RECIPE
⏲ PREP TIME: 30 minutes
⏲ BAKING TIME: zero!
⏲ RESTING TIME: 4-12 hours
🍰 SERVINGS: 25 slices
EQUIPMENT
9 x 9 inch square pan
stand mixer
food processor/blender /rolling pin
mixing bowl x 2
spatula
INGREDIENTS
BASE
210 grams/ 20 biscuits Digestive biscuits
60 grams/ 15 tsp dark brown sugar
112 grams/ 8 tbsp unsalted butter
CREAM CHEESE FILLING
16 oz/ 450 grams FULL FAT cream cheese
80 grams granulated sugar
40 grams confectioners sugar (icing/powdered sugar)
100 mls heavy cream
60 mls coole swan Irish cream liquor
60g white chocolate
15 ml/ 1 tbsp vanilla extract
1 leaf gelatin * (3 grams gelatin powder)
INSTRUCTIONS
base
1.
Line a 9 x 9 square pan with baking paper.
2.
Crush your digestives in a blender and add them to the square tin.
Add dark brown sugar and mix through.
3.
Melt butter in the microwave or a pan and add to the tin.
Mix through with a tablespoon until the whole mixture is wet and then use the back of the spoon to level and smooth out the base.
Put the base into the fridge or freezer (if you have room!) while you make your filling.
Cheesecake filling
1.
Mix a leaf of gelatin with 15ml cold water and set aside.
2.
Melt your white chocolate in the microwave, mixing at 15 second intervals, until smooth. Set aside.
3.
Whip cream to stiff peaks and leave in the fridge until needed.
4.
Beat your room temperature cream cheese and sugar in a stand mixer until thick, smooth and creamy.
5.
Add the coole swan and vanilla extract to the white chocolate mix and stir until combined.
Slowly add the chocolate mix to the stand mixer, on low, until thoroughly combined with the cream cheese.
Make sure to scrape the mixture from the bottom incase any cream cheese is stuck.
6.
Put your gelatin mix in the microwave for 30 seconds and mix, making sure the gelatin is fully dissolved.
Give it a minute to cool and then add it to the stand mixer and mix for about 10 seconds.
7.
Fold the whipped cream into the cream cheese mixture.
8.
Add the cheese cake filling to the base, spread out evenly and leave flat or use a cocktail stick or knife to make a swirl throughout.
9.
Melt your milk chocolate in the microwave, mixing at 15 second intervals, until completely smooth.
With a spoon drip it all over the top of the cheesecake and with a cocktail stick or knife tip swirl it around the mixture to create a marble effect.
10.
Put the cheesecake into fridge to set for at least 4 hours but preferably overnight.
