IRISH CREAM CHEESECAKE
A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.
Provided by v monte
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Yield 12
Number Of Ingredients 11
Steps:
- Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
- Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
- Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 35.8 g, Cholesterol 148.1 mg, Fat 32.8 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 19.7 g, Sodium 272.7 mg, Sugar 29.4 g
BAILEYS CHEESECAKE
Baileys Cheesecake has a delicious chocolate cookie crust topped with Irish cream-spiked cheesecake filling and ganache layers.
Provided by Jamie
Categories Cheesecake
Time 9h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Tightly wrap a 9-inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
- Mix together the crust ingredients and press into the bottom of your pan.
- Bake in preheated oven for 8 minutes and cool completely on a wire rack.
- Begin to boil a pot or kettle of water for the water bath.
- In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add Baileys Irish Cream and mix until smooth.
- Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Before serving, prepare the ganache.
- In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
- Place chocolate chips in a heat safe bowl.
- Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
- Whisk the cream and chocolate until smooth and thoroughly combined.
- Stir in Baileys Irish Cream until incorporated allow the ganache to sit for an additional 5 minutes.
- Pour ganache over chilled cheesecake and spread into an even layer before cutting, or or spoon over each individual slice.
Nutrition Facts : Calories 769 calories, Carbohydrate 61 grams carbohydrates, Cholesterol 195 milligrams cholesterol, Fat 54 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 30 grams saturated fat, ServingSize 1 slice, Sodium 428 grams sodium, Sugar 49 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
IRISH CREAM CHEESECAKE ULTIMATE
If your looking for the best then you have to try this. I used Jameson 18 year that I was given at Christmas and, WOW, this was one killer cheesecake.
Provided by Annacia
Categories Cheesecake
Time 1h10m
Yield 1 9" cheesecake
Number Of Ingredients 12
Steps:
- Combine wafer crumbs, 1/2 cup (125 mL) cocoa, icing sugar and butter (can be mixed in the food processor to save some time).
- Press over bottom and 2 inches (5 cm) up the sides of a 9-inch (23 cm) springform pan; set aside.
- Beat cream cheese until smooth in a large bowl. Gradually beat in granulated sugar, 2 tbsp (30 mL) cocoa and vanilla extract. Add eggs, one at a time, beating well after each addition. Stir in cream and whiskey.
- Pour into prepared crust; set on baking sheet. Bake in preheated 375 ºF (190 ºC) oven 50 to 55 minutes.
- Cool then chill. Drizzle melted chocolate over surface of cake before serving.
Nutrition Facts : Calories 6983, Fat 418.2, SaturatedFat 211.6, Cholesterol 1685.9, Sodium 3272.3, Carbohydrate 695.3, Fiber 20.7, Sugar 325.3, Protein 90.8
FESTIVE IRISH CREAM CHEESECAKE
Serve Festive Irish Cream Cheesecake on St. Patrick's Day or for any festive occasion. Our Festive Irish Cream Cheesecake features Irish cream liqueur.
Provided by My Food and Family
Categories European
Time 4h25m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 9-inch springform pan.
- Sprinkle gelatine over 1/4 cup water in small saucepan; let stand 1 min. Cook and stir on low heat 3 min. or until gelatine is completely dissolved.
- Beat cream cheese, remaining sugar and cocoa in large bowl with mixer until blended. Gradually beat in gelatine mixture, then remaining water and liqueur; refrigerate until slightly thickened. Gently stir in COOL WHIP; pour over crust. Refrigerate several hours or until firm. Meanwhile, melt chocolate as directed on package; use to make chocolate curls. (See Tip.)
- Top cheesecake with chocolate curls just before serving.
Nutrition Facts : Calories 470, Fat 28 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 65 mg, Sodium 260 mg, Carbohydrate 45 g, Fiber 0.7718 g, Sugar 36 g, Protein 5 g
IRISH CREAM CHEESECAKE
Make and share this Irish Cream Cheesecake recipe from Food.com.
Provided by Dancer
Categories Cheesecake
Time 28m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the graham cracker crumbs, sugar, and margarine.
- Press onto bottom of 9-inch springform pan.
- Soften gelatin in water, stir over low heat until dissolved.
- Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
- Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
- Gradually add the gelatin mixture and bourbon, mixing until well blended.
- Chill until thickened, but not set.
- Beat the egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form.
- Fold egg whites and whipped cream into cheese mixture and pour over crust.
- Chill until firm.
Nutrition Facts : Calories 446.3, Fat 31.3, SaturatedFat 15.8, Cholesterol 138.4, Sodium 271.5, Carbohydrate 34.7, Fiber 0.4, Sugar 29.1, Protein 6.5
IRISH CREAM CHEESECAKE
This is a wonderfully, creamy cheesecake that I make for friends and family. Folks like it so well that a single cheesecake raised $32.00 at a fundraiser/auction for my children's school. I have made this successfully with low-fat cream cheese and sour cream. (Many of you have had problems with cracks in the top of the cheesecake and have given wonderful instructions as to how to avoid this. I have included your info in the instructions and really appreciate you making this recipe even better - Thanks :)
Provided by Acerast
Categories Cheesecake
Time 2h50m
Yield 1 9inch cheesecake
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F.
- (I've added this step based on the comments of many of you have tried this recipe - thanks for you input). Place a baking pan of water on the lower rack of the oven to help prevent cracking while baking.
- Combine the vanilla wafer crumbs and butter in a small mixing bowl.
- Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
- Hold this pan in the freezer until ready to fill.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar, 1/2 cup at a time, beating well after each addition.
- Add the geletin; mix well at low speed.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the sour cream, Irish Cream and vanilla.
- Spoon the mixture over the crust.
- Bake at 300 for one hour and fifteen minutes.
- DO NOT OPEN THE OVEN DOOR!
- Turn off oven, KEEP THE OVEN DOOR CLOSED.
- Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.
- DO NOT OPEN THE OVEN DOOR DURING THIS TIME!
- Remove the cheesecake from the oven and carefully remove the springform pan.
- Place on a decorative plate and serve at room temperature or chilled.
- May garnish with grated semi-sweet chocolate.
BAILEY'S IRISH CREAM CHEESECAKE
I thought I got this recipe from Bon Appetit but when I researched it I found that it really is different. Maybe I changed it over time but the result is a cheesecake that is so good I can't go to friends homes without making it!
Provided by DaveLen
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- -- Crust --.
- Heat oven to 350°F Finely grind graham crackers in food processor adding butter till combined. Press into bottom of 9" springform pan. Bake until golden, about 8 minutes. Maintain oven temperature.
- -- Filling --.
- With blender mix cream cheese (should be at room temperature) and sugar till smooth. Beat in flour. Add eggs one at a time beating till just combined. Mix in rest of ingredients.
- Pour into crust and bake 10 minutes at 350F then reduce temp to 250°F Bake until set, about 45 to 50 minutes. Cool in pan on rack for 10 minutes. Run sharp knife around edge of pan to loosen.
- -- Glaze --.
- Simmer cream in heavy medium size sauce pan. Reduce heat to low and add chopped chocolate stirring till melted. Let cool to luke warm.
- Release pan from sides of cake, remove and place cake on wire rack. Place aluminum foil or wax paper under rack to catch drippings. Pour glaze over cheesecake allowing excess to run over sides. With the back of spoon swirl the chocolate from center outwards to coat entire cake. Let cheesecake cool completely, dust with confectioners sugar for effect.
Nutrition Facts : Calories 650.9, Fat 58.8, SaturatedFat 36.1, Cholesterol 178.9, Sodium 350.8, Carbohydrate 29.9, Fiber 5.5, Sugar 13.8, Protein 13.3
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