Reviewer:

izfo

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 19, 2013

I took the advice from review #31..it turned out pretty well. I do have to say that neither flavor was very potent---I think I may try one or the other flavor next time. Good texture though!

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Reviewer:

knamos85

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Parkville, Maryland, USA

Reviewed: Mar. 17, 2013

Amazing! I am an avid "cake" baker...and had never made a scratch cheesecake...my husband who is not a big cheesecake fan even said it was great! My guests loved it. I made this in an 8 in. Cake pan, lined with parchment on bottom and sides, baked in a water bath and followed the recipe exact other than adding 1/3 cup Irish cream and cooking for 10 min longer. After cooling, I flipped it cookie side up...added some extra cookie crumb on top and garnished with a circle of strawberries. Great St.Patty's dessert...thanks for sharing and all of the comments!

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Reviewer:

dessertchic

Reviewed: Mar. 17, 2013

This recipe was AMAZING!!! I served it for St. Pattys Day and my picky family totally devoured it! Thank you so much! I did 1/2 C Irish Cream as per reviews, and did chocolate graham cracker crumbs. I baked it as directed and when I turned the oven off and checked it it didn't wiggle at all so I was a little scared, but it turned out amazing! I did get one tiny crack that I covered with home made Irish Cream Whipping Cream.... more amazing!!!! Did I say thank you... THANK YOU SO MUCH!

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Reviewer:

kyliecookE

Reviewed: Mar. 17, 2013

I made this exactly as stated but used the chocolate graham crackers, with the cocoa and sugar of course, and1/2 cup of bailey's. Perfection! I put a water bath on the rack under.I have never done that before in 40 plus years of making cheesecakes. I will use that method for every cheesecake I make from now on. Best texture I have ever had and a beautiful top. I let it cool in the turned off oven for about 5 or 6 hours before refrigerating. Absolute rave reviews! Drizzled a little chocolate syrup over each piece before serving. Fabulous! Thanks for a great St.Patty's recipe or any time of the year.

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Reviewer:

KC-Shorewood

Reviewed: Dec. 27, 2012

This cheesecake had a nice consistancy and looked nice, but I felt it did not have a distinct flavor of either chocolate or Irish cream. Flavor was very subtle.

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Reviewer:

Anne

Reviewed: Dec. 14, 2012

Made this for Thanksgiving - a huge hit! used 1/2 baileys, baked for an hour on 350. No water bath. Melted choc and baileys for top. Making another now.

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Reviewer:

Denise in PA

Cooking Level: Intermediate

Reviewed: Dec. 2, 2012

I am not a fan of cheesecake and everyone else who feels the same who I have given this cake to LOVES it. I have done several variations of this cake (with or without its irish add ins) and it never fails me. For those looking to have a more chocolate flavor, I recommend getting your hands on some dark cocoa. I found some at a local baking supply store and use half dark cocoa and half regular cocoa in my cakes. I'm experimenting with making mini cheesecakes based on the suggestions here and hope they turn out just as amazing (I'm even trying to make vanilla mini cheesecakes based on this recipe.) Fingers crossed.

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Reviewer:

lewis54sl

Reviewed: Nov. 15, 2012

Delicious! I was worried I wouldn't like it because it wouldn't be too chocolatey, but the balance of chocolate and Irish Cream was perfect. I followed the recipe and oven time/temperature precisely and it turned out perfect.

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Reviewer:

Amna

Reviewed: Oct. 28, 2012

I made this for my husband's dad's birthday. He said his family LOVED it (I missed the party), but I wasn't a huge fan. I guess maybe it's because I'm more used to the texture of an unbaked cheesecake - I never realized there was such a difference between baked & unbaked. It seemed too dense, really heavy, super rich, which I didn't love, but apparently that's how baked cheesecakes are supposed to be (my husband tells me). So he would have given it 5 stars, and I would have given it 3, so I averaged it out to 4. I also did chocolate graham crackers instead of chocolate cookies for the crust as a few reviewers had recommended, and you couldn't tell the difference, and I used reduced fat cream cheese & sour cream. The flavor of it was good, it was just the richness/density that I didn't like.

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