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Irish Cream Cheesecake
SUBMITTED BY:
v monte
PHOTO BY:
Atomskk
"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."
RECIPE RATING:
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(9)
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Original recipe yield 9 inch cheesecake
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
1/3 cup Irish cream liqueur
4 eggs
1 cup sour cream
1/4 cup white sugar
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DIRECTIONS
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.
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REVIEWS
Reviewed on Apr. 18, 2003 by LORRAINEREITZEL
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LORRAINEREITZEL
Apr. 18, 2003
I made this for a party and it went over very well! I found it to be very light in quality (a definite bonus for cheesecakes, which are usually VERY heavy)- however, it tasted more like a plain cheesecake than an irish cream cheesecake to me. As the recipe does not include a baking time- thought it might be helpful to know that I baked it for approx 60-70 minutes.
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26 users found this review helpful
I made this for a party and it went over very well! I found it to be very light in quality (a...
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Reviewed on Aug. 31, 2006 by
evoleschre
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evoleschre
Aug. 31, 2006
This cheesecake was so delicious. Now in saying that, the cake itself BARELY tasted of Bailey's irish cream liqueur, and by barely I mean it may have just been in my head that there was a slight taste of it. The cheesecake itself is just a really good cheesecake recipe though. I was really concerned that I would bake it for too long, since there wasn't a time specified in the recipe but it turned out. I ended up baking it for about 70-80 minutes. Since I really wanted there to be a taste of Bailey's somehow involved, I made a Bailey's caramel sauce (that someone else suggested to me). I drizzled this on top, and it was amazing. To make the caramel sauce, take 1 cup of sugar and put it in a pot on the stove with just enough water to cover the sugar. Turn the heat to medium, and wait until it starts to turn a light brown (too long and it will burn) - NO STIRRING! After it turns light brown, take off of the heat and add about 1/2 cup of Bailey's. Stand back and let it bubble down. Return to the heat if the caramel doesn't mix completely in - I needed to return it to the heat and even then I found it kind of difficult to get this sauce smooth (but that might just be my inexperience with making caramel). The reason I gave this recipe 4 out of 5 is because the cheesecake is amazing, but it doesn't taste like Bailey's. Someone also recommended to me that I use whiskey instead of Bailey's to get a Bailey's flavour (since Bailey's irish cream is basically whiskey and cream).
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4 users found this review helpful
This cheesecake was so delicious. Now in saying that, the cake itself BARELY tasted of...
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Reviewed on Nov. 19, 2003 by DECAR48
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DECAR48
Nov. 19, 2003
Baked for 1 hr and 20 min and it was still quite jiggly. Put topping on anyway and then back into turned off oven for another hr. Added 1/4 c Bailey's to topping because batter of cheesecake didn't taste Bailey enough to me.
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4 users found this review helpful
Baked for 1 hr and 20 min and it was still quite jiggly. Put topping on anyway and then back...
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Reviewed on Nov. 18, 2005 by TUGGLY
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TUGGLY
Nov. 18, 2005
I made this last night as a test-run for the holidays. As is, I gave four stars because it just wasn't Bailey's enough for me. Next time, I will add some to the topping as another reviewer suggested. The texture was great and did have a good flavor...just needs a little more irish cream, I think.
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3 users found this review helpful
I made this last night as a test-run for the holidays. As is, I gave four stars because it...
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Reviewed on Jun. 28, 2003 by
NANPIE
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NANPIE
Jun. 28, 2003
Flavor and appearance a big hit, but I think next time I'll increase the Bailey's and maybe add some sour cream to make it creamier.
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3 users found this review helpful
Flavor and appearance a big hit, but I think next time I'll increase the Bailey's and maybe...
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Reviewed on Jan. 26, 2007 by
SunFlower
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SunFlower
Jan. 26, 2007
A very good cheesecake! It didn't taste that much of Irish Cream, though, even if I increased the amount to 1/2 cup and added some whisky as suggested by another reviewer. However, even if you can't say what "that special taste" is, we both loved it!
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2 users found this review helpful
A very good cheesecake! It didn't taste that much of Irish Cream, though, even if I increased...
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Reviewed on Apr. 18, 2003 by DONNA BALL
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DONNA BALL
Apr. 18, 2003
One of the very best cheesecakes ever. Way to go, v monte!
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1 user found this review helpful
One of the very best cheesecakes ever. Way to go, v monte!
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Reviewed on Nov. 16, 2006 by amber
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amber
Nov. 16, 2006
This was great I didnt change a thing and everyone loved it!!!
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0 users found this review helpful
This was great I didnt change a thing and everyone loved it!!!
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Reviewed on May 27, 2003 by SWEETIELOLA
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SWEETIELOLA
May 27, 2003
Turned out great and many commented that it was very creamy. Would definitely be a keeper.
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0 users found this review helpful
Turned out great and many commented that it was very creamy. Would definitely be a keeper.
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