Irish Strawberry And Cream Cheesecake Food

IRISH CREAM CHEESECAKE

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.

IRISH STRAWBERRY-AND-CREAM CHEESECAKE

Steps:

• In a bowl, stir the first 3 ingredients together; press mixture into the bottom of a lightly greased 9-inch springform pan.
• Bake at 325° for 10 minutes; cool on a wire rack; decrease oven temperature to 300°.
• In a large bowl, beat the cream cheese, 1 cup sugar, and flour until mixture is smooth-use an electric mixer on medium speed.
• Gradually add in the vanilla and Irish cream, beating just until blended.
• Add in eggs, 1 at a time, beating at low speed just until blended after each addition.
• Add in ¾ cup sour cream, beating just until blended.
• Pour half the batter into prepared crust; dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect; top with remaining batter.
• Bake at 300° for 55 minutes or until edges of cheesecake are set (center of cheesecake will not appear set).
• Turn oven off; let cheesecake stand in oven 15 minutes; remove cheesecake from oven; gently run a knife around the edge of cheesecake to loosen.
• Cool completely on a wire rack; cover and chill 8 hours.
• Release and remove sides of pan; spread remaining ½ cup sour cream evenly over top of cheesecake (optional)-- I don't like the taste of unadorned sour cream so I would leave this off.
• Garnish with whole strawberries.

BAILEY'S IRISH CREAM CHEESECAKE

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.

IRISH CREAM CHEESECAKE ULTIMATE

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.

BAILEY'S IRISH CREAM CHEESECAKE

Steps:

• For Batter: add each ingredient listed below, one at a time, whipping for 5 minutes after each ingredient is added. After last ingredient is added, whip until all is creamy smooth.
• Cream cheese, then
• Heaving whipping cream, then
• Sour cream, then.
• Eggs, then
• Sugar, then.
• Bailey's Irish Cream.
• For Crust:.
• Mix the graham crackers, almonds, cinnamon and nutmeg together.
• Add melted butter and mix well.
• Pack this mixture evenly into spring form pan and bake it for 5 minutes in a preheated 350°F oven.
• Sprinkle grated chocolate over the crust while the crust is still hot.
• Add the batter and bake in a water bath at 350°F for approximately 1 1/2 hours or until golden brown.
• Let it cool in the oven.

IRISH CREAM CHEESECAKE

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.