"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." — v monte
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graham cracker crumbs
3 (8 ounce) packages
Irish cream liqueur
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).
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.
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.
Very good cheesecake. I followed everyone's suggestion and used 1/2 cup of Bailey's. It gave it the perfect amount of flavor. My family LOVED it. Thank you.
I got sooo many compliments from self-proclaimed cheesecake connosieurs! This cheesecake is melt-in-your-mouth deliciousness!!
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!
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.
Very good. Nice and creamy. Used 1/2 cup Irish Cream and 2tbls less sour cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Cream Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 295
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