Reviewed: Aug. 4, 2009

This cheesecake came out practically perfect. I'm not sure what the big deal is about cracks...I followed the directions in the recipe and there were no cracks at all! It came out very smooth and creamy. The only problem was with the crust, which mostly crumbled on contact. Maybe my measuring was off. I followed the advice of one reviewer and upped the irish cream to 1/2 cup and it was way too overpowering (and I am a big fan of irish cream). I would stick to either 1/4 cup or 1/3. Otherwise, great recipe, will make again.

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Jenny

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Jun. 28, 2009

Very rich and very good.

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mark

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Reviewed: Jun. 6, 2009

This recipe is really rich! I took the other suggestions and added 1/3 c of Irish Cream. But my favorite part of this recipe is the crust! Everyone was so impressed by the flavor from the crust that I now use this crust recipe anytime a cheesecake calls for a chocolate cookie crumb crust.

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fersicle

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Reviewed: Apr. 24, 2009

great recipie. Instead of Bailey's for irish cream flavor...I used 1/2 cup of irish cream coffee creamer. Worked just as great as an alcohol liquior. Thanks for the great recipie...will make again

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pumpkinsmom

Cooking Level: Intermediate

Home Town: Grande Prairie, Alberta, Canada

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Reviewed: Apr. 21, 2009

OMG this was so good! I made it at Christmas time for my boyfriend. We loved it, wish I could afford (moneywise and caloriewise) to make it every week!

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KIMBER_SYT

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Reviewed: Apr. 19, 2009

This is a very rich and creamy cheesecake. I love this recipe. I do though put chocolate chips, but it probably doesn't need it.

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Yackyyan

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 8, 2009

This was very good and I will make again and agian! My family raved and it was well worth the work! I searved with fresh whipped cream and it was a hit!

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TheWinterWife

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

This was pretty good. I made it without the coco powder because I had a brownie crust and I didn't want it to be too chocolaty. I made 2/3 of the recipes and used 4 tablespoons of baileys in it. I thought it had plenty of baileys flavor, and I am glad I didn't add any more. It didn't crack at all, but I did put a pan of boiling water in the oven as well.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Mar. 24, 2009

Wonderful crumbly crust and the creamiest cheesecake. The flavor was fantastic! Don't change a thing if you are making this recipe! Bake only until you have a little jiggle left in the middle of the cake, remove from oven and immediately run a sharp knife around the edge. You should have no cracks in this cake if you do this. No water bath was needed.

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Joy

Cooking Level: Professional

Living In: Magnolia, New Jersey, USA

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Reviewed: Mar. 22, 2009

This was the best Irish Cream cheesecake I've had. Easy to make, excellent taste. I didn't have a springform pan but put into two pie plates instead. Reduced baking time by 10 minutes and everything turned out fantastic!

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auntiekake

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Reviewed: Mar. 21, 2009

Amazing!!! LOVED it!! I added 1/2 cup Bailey's Instead... PERFECTION!!!

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dmcarter4

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Reviewed: Mar. 21, 2009

I give this five stars, although I did not prevent the cake from cracking. I placed a pan of water in the oven under the cake. The next time I may place the pan directly into a bath. The cake was better than bakery quality and I did increase the Irish Cream. I would serve with whip cream or cool whip. A winner!

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NallyGirl

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Mccormick, South Carolina, USA

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Reviewed: Mar. 21, 2009

delicious! I floured the sides (from another suggestion) to prevent cracking, it still did. I used 1/2 C Baileys-perfect amount. Since it cracked I topped w/coolwhip & crushed girl scout thin mint cookies....so good!

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stephanie

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Reviewed: Mar. 19, 2009

I adjusted this to 8 servings and made it in a mini cheesecake pan, halved the flour, and doubled the Irish cream. It was so rich and so good!! Now I just wish I had another excuse to make it!

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Grace Gutberlet

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Drexel Hill, Pennsylvania, USA

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Reviewed: Mar. 17, 2009

I made this for people at work. I thought you could add more irish cream liqueur but people I worked with said they could taste it. A co-worker has a recipe that doesn't use the cocoa but mini chocolate chips.

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Charlene

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Reviewed: Mar. 16, 2009

After reading reviews I used a 1/2 cup of baileys irish cream and I also used a roasting pan with boiling water underneath of the springform pan while baking. Worked like a charm....not one crack. Really pretty cheesecake but the recipe is labor intensive.

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Brooke

Cooking Level: Expert

Living In: Chesterton, Indiana, USA

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Reviewed: Mar. 16, 2009

this cheesecake was wonderful. I altered it a little as I felt some ingredients were unneccessary. I used oreos and butter, no sugar and no cocoa in the crust. In the cheesecake I ran out of sour cream so I used 1/4 c sour cream and 1/4 c plain yogurt. I used only 1 c sugar. I doubled the cocoa and doubled the irish cream (YUM!). As other people suggested, I only put in 1T flour. Oh and another thing is I used the fat-free cream cheese. All my alterations were perfect in looks and tastes. The presentation was pretty. I did have a slight crack on the top but thats because I forgot the water bath until half way into it. It was a pretty crack though LOL. Will make again.

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Mar. 15, 2009

Admittedly, I made a few changes, but the base recipe is excellent. I omitted the flour and cocoa powder from the cheesecake mixture, and didn't add cocoa to the chocolate cookie crumbs for the crust. I didn't start at 450F, I baked in a water bath (bain-marie) until the cakes were set (I did individual 8-ounce cakes in ramekins). I also reduced the recipe to one-third its original size--don't need that much for just two!

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Chef W

Cooking Level: Professional

Living In: Logan, Utah, USA

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Reviewed: Mar. 15, 2009

This cheesecake was amazing. I took advice from other reviewers and upped the irish cream to 1/2 cup. It was just enough. You could taste it without it being overwhelming. The chocolate was also great...not too dark, just enough. Although I bake a lot, I don't make cheesecake often. This came out well, just one little crack. I did do pans of water in the oven as opposed to a water bath (I was afraid of it seeping into my cheesecake) and I used ingredients all at room temp. I would definitely make this again...everyone really loved it.

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quinn7679

Cooking Level: Intermediate

Home Town: Pittsfield, Massachusetts, USA

Living In: Beverly, Massachusetts, USA

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Reviewed: Mar. 15, 2009

This was a really good cheesecake. However, it is very very rich. It had far more chocolate flavor than the irish cream. The bailey's got lost in the all the chocolate...but it is still yummy!

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