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
BAILEYS IRISH CREAM CHOCOLATE CHIP CHEESECAKE
This is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers! *This cheesecake needs to be made and refrigerated one day in advance. Hope you enjoy!
Provided by Leslie
Categories Cheesecake
Time 1h49m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Crust:.
- Mix all ingredients.
- Press into a 10" spring form pan and up the sides one inch.
- Bake at 325 for 7-10 minute.
- Filling:.
- Beat cream cheese with electric mixer until smooth.
- Beat sugar in gradually, and then add eggs one at a time.
- Blend in Bailey's and vanilla.
- Sprinkle half of chocolate chips over crust.
- Spoon in filling.
- Sprinkle with remaining chocolate chips.
- Bake at 325 degrees approximately 1 hour and 20 minutes or until puffed, springy in center and golden brown. Place a pan of water on bottom rack of oven while baking to keep it moist.
- Cool cake completely.
- Coffee Cream Topping:.
- Beat all ingredients and spread over cooled cake.
- Top with chocolate curls or Skor bits.
- *NOTE: Be sure to make and refrigerate at least one day before serving.
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.
BAILEY'S IRISH CREAM CHEESECAKE
Steps:
- For Crust: Preheat oven to 325. lightly butter 9 inch springform pan. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. Filling: Using mixer, beat cream cheese and sugar in large bowl until smooth. whisk eggs, baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white choclate in processer. Add to cream cheese mixture. Tranfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Referigerate until well chilled, about 6 hours. (can be prepared 1 day ahead) Sprinkle grated choclate over cake. Place pecans around edge and serve.
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
BAILEYS IRISH CREAM CHOCOLATE CHEESECAKE
Baileys and chocolate add a delightfully rich flavour to a classic cheesecake recipe. This makes a delicious ending to any special meal especially on St Patrick's Day. Adapted from Allrecipes.
Provided by English_Rose
Categories Cheesecake
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F In a large bowl, mix together the cookie crumbs, confectioner's sugar and 5 tablespoons cocoa. Add melted butter and stir until well mixed.
- Pat into the bottom of a 9in loose-bottomed or springform cake tin. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450°F.
- In a large bowl, combine cream cheese, superfine sugar, 4 tablespoons 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 soured cream and Baileys liqueur; mixing on low speed. Pour filling over biscuit base.
- Bake at 450F for 10 minutes. Reduce oven temperature to 200F and continue baking for 60 minutes.
- With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Chill before serving. If your cake cracks, a helpful tip is to dampen a palette knife and smooth the top, then sprinkle with some cookie crumbs.
Nutrition Facts : Calories 393.3, Fat 25.1, SaturatedFat 14.8, Cholesterol 119.3, Sodium 211.9, Carbohydrate 39.5, Fiber 1.4, Sugar 26.1, Protein 6.6
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.
IRISH CREAM WHITE CHOCOLATE CHEESECAKE
Make and share this Irish Cream White Chocolate Cheesecake recipe from Food.com.
Provided by OceanIvy
Categories Cheesecake
Time 1h5m
Yield 1 cheesecake
Number Of Ingredients 14
Steps:
- Break the white chocolate into pieces.
- Preheat oven to 325°.
- Lightly butter a 9-inch springform pan with 2 3/4-inch-high sides.
- Finely grind the graham crackers, pecans and sugar together in processor.
- Add the butter and blend, using on/off turns.
- Press mixture on bottom and 2 inches up sides of the pan.
- Chill for 20 minutes.
- Prepare the filling: With a electric mixer, beat cream cheese and sugar in large bowl.
- Beat until smooth.
- In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
- Beat mixture into the cream cheese mixture.
- Finely chop the white chocolate in processor using on/off turns; add to cheese mixture.
- Pour filling into crust.
- Bake until edges of the filling are puffed and dry looking and center is just set, near 50 minutes.
- Let cake cool on rack.
- Make topping: Mix sour cream and powdered sugar in small bowl.
- Spread topping onto cake when cooled; sprinkle chocolate over.
- Place pecans around edges of cake.
- Refrigerate until chilled, overnight or 6 hours.
BAILEYS IRISH CREAM CHEESECAKE
R & A Bailey introduced its Original Irish Cream in 1974 after discovering the secret that would allow milk to be separated into double cream, and blended with natural flavors. Irish whiskey, being considered a natural flavor, was the perfect ingredient to add. Steeped in history and lore, it was named after the Dublin pub The Bailey, rumored to be a favorite haunt of author James Joyce. This recipe captures part of Ireland's lore in a cheesecake!
Provided by Millereg
Categories Cheesecake
Time 2h40m
Yield 1 of the best cheesecakes you have ever tasted, 8 serving(s)
Number Of Ingredients 10
Steps:
- To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
- Place the vanilla wafer crumbs in a small mixing bowl.
- Melt the butter in a small saucepan and mix with the crushed wafers.
- Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
- Dissolve the gelatin in just enough cold water to soften it and reserve.
- In a large mixing bowl, beat together the cream cheese and sugar until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Baileys Irish Cream.
- Gently fold the Baileys and cream mixture into the creamed cheese and sugar.
- Add gelatin and continue to gently fold to combine all ingredients.
- Pour the cheese mixture on top of the wafer crust.
- Refrigerate and allow to set for 1 to 2-hours.
- Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
- Serve cold and refrigerate any cheesecake that remains.
Nutrition Facts : Calories 618.3, Fat 56, SaturatedFat 34.5, Cholesterol 178.2, Sodium 332.2, Carbohydrate 23.2, Sugar 21.2, Protein 7.1
CHOCOLATE GLAZED BAILEY'S IRISH CREAM CHEESECAKE
This is one of my all-time favorite cheesecake recipes, and I am a cheesecake lover! It was originally published in Bon Appetit about 10 years ago. It is simple, yet looks and tastes fabulous. Perfect for a holiday dessert since it can be made ahead of time. I see there are several recipes in Zaar for Bailey's Irish Cream that could be used in this recipe.
Provided by miss gracie
Categories Cheesecake
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Preheat oven to 350 degrees.
- Finely grind graham crackers in a food processor.
- Add butter and blend until combined.
- Press crust mixture onto bottom (not sides) of a 9-inch diameter springform pan.
- Bake crust until golden brown, about 8 minutes.
- Remove pan from oven, and maintain oven temperature.
- For filling: Beat cream cheese and sugar in a large bowl until smooth.
- Beat in flour.
- Add eggs one at a time, beating just until combined.
- Mix in remaining ingredients.
- Pour filling into crust (cake will not fill pan).
- Bake 10 minutes.
- Reduce oven temperature to 250 degrees.
- Continue baking cheesecake until set, about 40 minutes longer.
- Cool cake in pan on a rack for 10 minutes.
- Run a sharp knife around pan sides to loosen cake.
- Cool.
- Chill overnight.
- For glaze: Bring cream to simmer in a heavy medium sized saucepan.
- Reduce heat to low.
- Add chopped chocolate (I use chocolate chips!) and stir until smooth.
- Cool glaze to lukewarm.
- Release pan sides from cheesecake.
- Place cheesecake on rack set over a baking sheet.
- Pour glaze over cheesecake, spreading with a spatula to cover top and sides, allowing excess to drip onto sheet.
- Refrigerate until glaze sets, about 30 minutes.
- Transfer cheesecake to platter.
- Garnish with chocolate curls, if desired.
Nutrition Facts : Calories 684.3, Fat 61.5, SaturatedFat 35.6, Cholesterol 180.5, Sodium 412.8, Carbohydrate 33.8, Fiber 5.7, Sugar 17.8, Protein 12.2
~BAILEY'S IRISH CREAM WHITE CHOCOLATE CHEESECAKE ~
Phyllis' Favorite.... very enjoyable to anyone who's tasted it. I make it for special people for special occasions, especially at Christmastime. This is easier to make than it appears, but it takes a little effort and sooo worth it. Even the non-cheesecake lovers love it! Great Recipe for March 5th which is National White...
Provided by Phyllis Lively
Categories Other Desserts
Time 1h
Number Of Ingredients 16
Steps:
- 1. For crust: Preheat oven to 325 degrees F. Lightly butter 9 inch diameter spring form pan with 2 ¾ inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend, using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes.
- 2. For filling: Use electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set; about 50 minutes. Cool on rack.
- 3. For topping: Mix sour cream and powdered sugar in small bowl. (I also add about 1 ½ oz finely chopped white chocolate to this topping mixture). Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead).
- 4. Decorate Top: Sprinkle grated chocolate (I use grated white chocolate) over cooled cheesecake. Place whole pecans around edge - or pecans may be finely ground and spread around edges. Serve & Enjoy!
CHOCOLATE-IRISH CREAM CHEESECAKE
Chocolate fans will rejoice when you serve this luscious cheesecake made with melted chocolate and a splash of Irish cream liqueur.
Provided by My Food and Family
Categories Dairy
Time 6h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Melt 4 oz. chocolate as directed on package; cool. Meanwhile, mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add liqueur and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Melt remaining chocolate just before serving cheesecake; drizzle over cheesecake.
Nutrition Facts : Calories 450, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 130 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BAILEYS IRISH CREAM CHEESECAKE
Number Of Ingredients 17
Steps:
- For crust: Preheat oven to 325 degrees F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch high sides. Finely grind graham crackers, pecans and sugar in processor. Add butter and blend using on/off turns. Press crumbs onto bottom and 2 inches up sides of prepared pan. Refrigerate 20 minutes. For filling: Using electric mixer , beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate in processor using on/off turns. Add to cream cheese mixture. Transfer filling to crust-lined pan. Bake until edges of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. For topping: Mix sour cream and powdered sugar in small bowl. Spread topping onto cooled cake. Refrigerate until well chilled, about 6 hours. (Can be prepared 1 day ahead.) Sprinkle grated chocolate over cake. Place pecans around edge and serve
CHOCOLATE IRISH CREAM CHEESECAKE
I made this Cheesecake, when my husband and I were dating. I wanted to make an impression on his Irish taste buds with Irish Cream Cheesecake. I also made a Raspberry Puree to go with it. The chocolate and raspberry sauce went very well together. I served it with a Sweetheart Salad, cut the cheese slice into Valentine hearts,...
Provided by Rose Mary Mogan
Categories Other Desserts
Number Of Ingredients 16
Steps:
- 1. For the raspberry sauce, thaw the raspberries, either in microwave, or at room temperature. Place berries in a large mesh strainer suspended over a large bowl, and push berries through the sieve with the back of a large spoon, forcing all the pulp and juice through, leaving only the seeds. Discard seeds. Add sugar and lemon juice to puree, stir to mix. Can add a little Raspberry liqueur if desired. This recipe is from the Joy of Baking, and is simple and easy. Makes about 1 3/4 cups of puree.
- 2. Preheat oven to 325 degrees F. Combine the crushed wafers with butter and cinnamon,in a small bowl. Press into the bottom of an ungreased 9 inch springform pan. Set aside.
- 3. In a large bowl beat cream cheese, sour cream, the 8 ounces melted chocolate and sugar with an electric mixer, on medium high speed till smooth. Add eggs all at once. Beat on low just until combined. Stir in liqueur, milk and vanilla. Pour into prepared pan. Place in a large shallow baking pan. Bake at 325 degrees F for 50 to 60 minutes or until center is nearly set when shaken. Cool in springform pan on wire rack for 15 minutes. Loosen cheesecake from sides of pan.DO NOT REMOVE SIDES. Cool 30 minutes more. Then remove sides of pan. Cool for 1 hour. Cover and chill for 4 to 24 hours. If desired drizzle cheesecake with 1/3 cup melted chocolate & chopped nuts, or serve with Raspberry Sauce, as a nice accompaniment.
- 4. NOTE: Instead of making the Raspberry Purree this time, I opted to use the leftover Irish Mint White Chocolate Cream Cheese Frosting left from another dessert, and then added some shaved chocolate. My husband loved it. The crust is made with Chocolate sandwich oreo's.
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
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
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.
IRISH STRAWBERRY-AND-CREAM CHEESECAKE
Make and share this Irish Strawberry-And-Cream Cheesecake recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h35m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 592.6, Fat 44, SaturatedFat 26.6, Cholesterol 206.2, Sodium 389.1, Carbohydrate 39.9, Fiber 0.4, Sugar 29.7, Protein 11.1
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