Best Cheesecake Irish Cream Cheesecake With Mixed Berries Recipes
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 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.
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