Reviewed: Dec. 25, 2006

A-M-A-Z-I-N-G!!!! simple amazing! i took this to a christmas eve party and EVERYONE wanted to take some home but they couldn't cause there wasn't any left! i used 1/3 cup of the irish cream, which i think is enough...anything more might make it overpowering. DELICIOUS!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

suga mama

Cooking Level: Intermediate

Home Town: Queens, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2006

I made this for a birthday party at work and the office went wild!!!I followed the tips from Faery Bells and Latina Cook and it turned out beautiful and the taste MMMMMMMMMMMMM.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tutuvida

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2006

I have made this cheese cake MANY times, what i like to do in order to make sure that there is a nice Irish Cream flavor is I dont add choco powder to the batter..... the basic recipie for the batter is perfect you can add ANYTHING to it to make is any flavor you want!!!!! but to keep it from craking I do the first baking for 15min not 10 @ 5 degrees warmer, then i bake 5-10mins less at time given. i have yet to have any troubles with it that way.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Faery Bells

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2006

This recipe is AWESOME! I bake it as directed but use a water bath to prevent browning and cracking. Wrap the bottom of the springform pan in foil prior to baking the crust and place in a water bath when you add the batter. The result is a smooth, shiny top that is ideal for decorating or leaving it plain- no need for topping to hide any cracks. This is ideal since the flavor of the cheesecake needs no improvements and is fantastic all by itself!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sweetpea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2006

This cheesecake was absolutely delicious! It had great texture and a wonderful chocolate flavor. However, I did not taste any irish cream flavor at all which was a big disappointment. I even upped the irish cream to 1/3 cup, but maybe I should have done 1/2 cup as some others have suggested. Also, my cake did crack even though I put a pan of water on the lower rack of the oven. Next time I will be sure to grease and flour the sides of the pan. Overall this was an excellent cheesecake, thus the 4 star rating. But if you're looking for a strong irish cream flavor, I would suggest adding 1/2 cup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dianadrw

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2006

AWESOME!!!! Everyone LOVED it! :o)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KARIBIRD28

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2006

this is great. i used a standard crust (2 c graham crackers, 6 tbsp melted butter, 1/4 c sugar) and omitted the cocoa. baked the crust for 10 minutes on 350. i also used 2 tbsp flour instead of 3, only 1 cup of sugar, and 1/2 c of bailey's. i baked them in muffin tins (makes 24) for school. these are sooo good. my mom who refuses to eat stuff that's "bad" for her was licking her fingers. i also sprinkled shaved white chocolate on the top when they were warm and dusted them with cocoa powder. a tip if you're using muffin tins- spray the tin after you bake the crust. then fill and bake 30-35 minutes at 350. yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kayla

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2006

Followed the directions exactly, except I upped the bailey's to 1/2 cup per reviews. Also, placed a pan of hot water in the bottom of the oven. It came out beautiful - no cracks. Brought this to a work party and it was GONE in 10 minutes. Delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

katie5555

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2006

This cheesecake was so incredible. My husband and I made it for my birthday and shared it with neighbors. We served it with raspberries and a little chocolate sauce. Everyone loved it - no one left a crumb on their plate. It did crack a little on top, but we should have watched it more closely and taken it out a few minutes earlier. Still it didn't matter. It was still delicious! We will definitely make this again for another special occasion.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

andi

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Marquette, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2006

My goodness this was an awesome cheese cake! Not overly sweet! I will DEFINITELY be making this one again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Oui~Lui

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2006

Very, very rich. Take to large gathering because it is hard to resist any leftovers in the refridgerator. I served with a raspberry dessert wine drizzled over the top. Very easy and loved it just like it was.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Blondebanker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2006

I followed all of Latina Cook's helpful advice and came out with a perfect cheesecake. I too upped the amount of Irish Cream to just over a third of a cup. Many thanks.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2006

This cake is awesome! Made it for my new girlfriend and she was wowed... took the leftovers to work, and they were wowed too :) It is extremely rich... but that's kind of a given with cheesecake. I used the European butter (Plugra) for an even richer flavour. Be sure to do the water bath... it does make a difference :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

David W-H

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Media, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 15, 2006

Not enough Irish cream flavor. Plus, it developed a HUGE crack in the center. Probably won't use this recipe again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Beth in St. Louis

Cooking Level: Expert

Home Town: Greenville, Illinois, USA

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 7, 2006

this is quite possibly one of the best cheesecakes that I have ever tasted. I put some whipped cream on top which made it even better!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kate S.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2006

I love the way this cheesecake looks. It truly looks professionally made. I had no problems with cracks because I used a waterbath. I like to use the wide sized foil because the regular size doesn't cover the whole pan bottom and even overlapping another piece of foil allows for water to leak in and mess the whole thing up. After turning the oven off I left the door closed with the cheesecake in for another hour and then put it in the refrigerator overnight. When making the crust , keep on stirring it up and don't be afraid to use your hands (clean please) if necessary to form a "more pasty than crumbly" crust. The only thing I changed was the amount of irish cream which I upped to 1/3. The taste is very subtle but I liked it very much and so did everybody else that tried it.

Was this review helpful? [ YES ]
26 users found this review helpful

Reviewer:

LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2006

Great cheesecake - rich, dense and not overly sweet. I didn't have irish cream so I used chocolate liquor and added 2 tsp. of dissolved coffee powder. I would have liked a stronger chocolate flavor. I think next time I'll use more cocoa.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2006

So good! Everybody loved it. I doubled the Irish Cream (Ryan's Cream insted of Bailey's)and it was great. I think 1/3 cup would have been perfect. Can't wait to make it again.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2006

I LOVED this cheesecake. The texture and taste were incredible. The four stars is because the crust didn't work out for me, it was too dry...it either needed more butter or less crumbs. It was just too crumbly. Oh well. I cut back on everything by 1/3 for an 8 1/2" pan and it was still very large. My top cracked and it would have looked bad plain, so I took it out after 50 mintures and made a DELICIOUS sour cream glaze to go on top. 2 cups sour cream 1/4 cup sugar 1/8 teaspoon almond extract 2 teaspoons + of bailey's Put on top and popped back in for 10 minutes. Then put grated chocolate on top and promptly refrigerated. It was for my mom for her birthday and EVERYONE LOVED IT.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Theresa's Cookin'

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Santa Paula, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2006

This was so-so. The taste was not as full as I'd expected, though it managed to taste like a cheesecake, at least.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Tracy

Cooking Level: Expert

Home Town: Maple Grove, Minnesota, USA

Living In: Coon Rapids, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Irish Cream Chocolate Cheesecake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!