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
IRISH CREAM CHOCOLATE CHEESECAKE
If you like Irish cream and chocolate, you'll love this recipe. After numerous attempts with the ingredients this is the recipe I now use.
Provided by Elaine
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 9h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
- With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 42.4 g, Cholesterol 122.8 mg, Fat 29.2 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 17.3 g, Sodium 298.1 mg, Sugar 30.7 g
IRISH CREAM CHEESECAKE WITH MIXED BERRIES
Make and share this Irish Cream Cheesecake With Mixed Berries recipe from Food.com.
Provided by evelynathens
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For crust: Preheat oven to 350°F Mix all ingredients in small bowl.
- Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan.
- Bake until brown and fragrant, about 8 minutes.
- Cool.
- Maintain oven temperature.
- For filling: Beat cream cheese, sugar and vanilla extract in large bowl until well blended.
- Beat in sour cream and Irish Cream liqueur.
- At lowest mixer setting, add eggs, 1 at a time, beating until just combined.
- Pour filling into pan.
- Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes.
- Cool cheesecake 10 minutes.
- Maintain oven temperature.
- Prepare topping: Mix sour cream and ¼ cup sugar in bowl until smooth.
- Press down edges of cheesecake to flatten.
- Spoon topping over hot cheesecake.
- Bake 10 minutes.
- Remove cheesecake from oven and cool.
- Cover and refrigerate overnight.
- Combine berries in large bowl.
- Season to taste with sugar.
- Release cheesecake from springform pan.
- Serve with berries.
CHEESECAKE IRISH CREAM CHEESECAKE WITH MIXED BERRIES RECIPE
Provided by á-3918
Number Of Ingredients 19
Steps:
- For crust: Preheat oven to 350°F Mix all ingredients in small bowl. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake until brown and fragrant, about 8 minutes. Cool. Maintain oven temperature. For filling: Beat cream cheese, sugar and vanilla extract in large bowl until well blended. Beat in sour cream and Irish Cream liqueur. At lowest mixer setting, add eggs, 1 at a time, beating until just combined. Pour filling into pan. Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes. Cool cheesecake 10 minutes. Maintain oven temperature. Prepare topping: Mix sour cream and ¼ cup sugar in bowl until smooth. Press down edges of cheesecake to flatten. Spoon topping over hot cheesecake. Bake 10 minutes. Remove cheesecake from oven and cool. Cover and refrigerate overnight. Combine berries in large bowl. Season to taste with sugar. Release cheesecake from springform pan. Serve with berries.
MAKEOVER IRISH CREAM CHEESECAKE
If you have a 4-in springform pan, this will be your new favorite dessert. The taste of Baileys Irish Cream comes through in every bite of this scaled down cheesecake. It's perfect for splitting with someone special. -Judy Ferril, Shorewood, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place a 4-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream, liqueur, flour, vanilla and salt. Add beaten egg; beat on low speed just until blended. Pour into crust; sprinkle with chocolate chips. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 18-20 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 258 calories, Fat 15g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 312mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 0 fiber), Protein 8g protein.
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
This is a wonderful cheesecake - it tastes sinful but it is very light. I made it for a brunch and nobody could believe it was under 300 calories! It's a Rose Reisman recipe (another one of her winning recipes!)
Provided by Redsie
Categories Cheesecake
Time 1h20m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F Spray a 9-inch springform pan with vegetable spray.
- Make crust: in a bowl, stir together wafer crumbs, water and oil until mixed. Pat mixture onto the bottom and side of the prepared pan.
- Make filling: in a food processor, combine ricotta cheese, yogurt, cream cheese, egg, egg white, liqueur,vanilla, sugar and flour; purée until smooth. Pour the mixture into the prepared crust.
- Place a pan of hot water on the bottom rack of the over. Bake the cheesecake in the centre of the oven for 50 minutes. The cake will still be quite loose.
- Make topping: in a bowl, stir together sour cream, sugar and liqueur. Carefully pour a thin stream of this mixture over top of the hot cheesecake, smoothing it with a knife. Return the cake to the oven and bake for 10 minutes. The topping will be loose and will set as the cake cools.
- Run a butter knife around the edge of the cake. Let it cool on a wire rack until it is room temperature. Chill.
Nutrition Facts : Calories 274.9, Fat 12.3, SaturatedFat 6.5, Cholesterol 44.4, Sodium 172.4, Carbohydrate 34.6, Fiber 1.5, Sugar 23.5, Protein 7.7
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