Reviewed: Oct. 21, 2005

This is a wonderful special treat cheesecake. I usually make whipped cream with Irish cream liqueur added to dollop on top. It is a family favorite!

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CK1380

Cooking Level: Intermediate

Home Town: China Township, Michigan, USA

Living In: Chesterfield, Michigan, USA

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Reviewed: Oct. 13, 2005

Good stuff! my friends and i all loved it.

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Kenny

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Reviewed: Sep. 12, 2005

i've made this cheesecake twice for school events, and everyone raves about it. i did have some cracks on the top (despite using a water bath on the rack below), but covered the top with a layer of chocolate cookie crumbs, and no one noticed it- i definetely did not bring any home with me!

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hali11

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Sep. 12, 2005

One of the best cheesecakes I've ever eaten, much less made myself! Crust came out a bit dry and crumbly, so I will add more butter next time. Also increased the Irish Cream to 1/2 c like other reviewers suggested.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Aug. 7, 2005

Best cheesecake ever. I usually make it before dinner and leave in the oven until it is needed. Also, it works great with 2 packeges 1/3 fat cream cheese and 1 regular. Great with amaretto or grand marnier.

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tiernan

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Reviewed: Jun. 23, 2005

Decent cake but definitely not worthy of five stars. The texture and crust were perfect but the cake itself was lacking in flavor. It had no chocolate taste and just a hint of irish cream. I was expecting a richer cake.

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Homyk

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Reviewed: May 24, 2005

I made a couple changes: first of all I substituted the irish creme with vanilla syrup and added about a teaspoon of vanilla extract and a teaspoon of almond extract. I mixed all the ingredients except for the cocoa powder, divided the batter, added half the amount of cocoa to one of the batter and then poured that in the pan and poured the vanilla over it to make a layered cake. Hubby loved the vanilla layer but thought the chocolate was so-so, as to where I loved them both. I think next time I will cut the flour though to make it a little creamier.

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Breezy

Cooking Level: Intermediate

Home Town: Vassar, Michigan, USA

Living In: Bay City, Michigan, USA

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Reviewed: May 22, 2005

Good recipe, thank you. I used graham crackers instead of cookies and extra butter to achieve the right consistency for the crust. My cheesecake cracked but it was my secret with a simple chocolate ganache on top and fresh strawberries. The consistency and flavor were great, I made it ahead one day and was glad I did. I will try this one again.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: Apr. 26, 2005

This was a wonderful recipe! I had to do a presentation in my Cultural Cuisines class for college and this is one of the recipes I made to go along with my presentation on Ireland. It was a huge hit with the class and professor. Will definately make again! Would still be an excellent recipe with the Irish Cream left out if some prefer.

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nutritionfoodie

Cooking Level: Expert

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Reviewed: Mar. 25, 2005

This cheesecake was absolutely wonderful. The taste and texture was great... very smooth, creamy, and delicious. It's also nice how easy the recipe is! I increased the Irish cream to 1/2 cup and used gourmet sweetened cocoa. I liked it with the additional Irish cream, but it may be a bit strong for those who dislike a liqueur taste... it will obviously depend on your personal preference. I placed a shallow dish of water into the oven on the rack beneath my cheesecake while preheating and left it there while baking. The cake turned out beautifully and did not have a single crack. Thanks for such a great recipe.

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P00HBEAR82

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Reviewed: Mar. 23, 2005

I absolutely love this recipe. I used 1/2 cup Irish Cream liquor and I put a dish of water on the shelf under the cheesecake to keep the oven moist. The cake did not crack and it was so amazing. I served it with the "Raspberry Topping" (also from allrecipes). My guests went back for seconds and thirds. I can't say enough good things about this cheesecake. I will make it again and again. Thanks.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Mar. 21, 2005

Creamy texture, wonderful taste. No crack, but I did bake it in a water bath, after wrapping my springform pan in foil. Then I left it in the oven an extra hour after I turned the oven off. If you're wanting an unmistakable Irish Cream taste, you should increase the liqueur; I made the recipe "as is" and the Irish cream is not even noticeable--my son (who hates a liqueur taste) didn't even notice it. Everyone loved it!

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EXTEXX

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Reviewed: Mar. 9, 2005

This turned out rather well. I thought the liquor flavor was a bit strong. It IS an aquired taste, and this isn't a good desert to make for kids or young adults for the most part.

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SHAWNLAVRAR

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Reviewed: Feb. 27, 2005

Love it, love it, love it! Very rich and smooth. Mine didn't crack, had perfect texture and just the right amount of Irish. I chose not to alter the ingredients, but I did put a shallow cake pan with about 3 inches of water in the oven before preheating. This adds moisture to the oven, preventing cracks. This technique always works for me. I also bring the eggs to room temperature. This cheesecake is a new favorite. My coworkers, family and friends have all asked for more. I recommend fresh whipped cream as a garnish.

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MMARIEK

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Reviewed: Feb. 11, 2005

My co-workers and I LOVED this! It does have a texture similar to mousse, and we liked that about it. I made my own topping with heavy whipping cream and sugar, then added some vanilla. I started to add some irish cream to the topping, then thought better of it - I'm a teacher at an elementary school, and I didn't think it would be wise to add uncooked alcohol to the cheesecake (even in the smallest amount). The topping didn't need it, though - it was EXCELLENT! I also doubled the irish cream in the cheesecake itself. Fabulous!

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ALLICAT2U

Cooking Level: Expert

Home Town: Overland Park, Kansas, USA

Living In: Independence, Missouri, USA

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Reviewed: Jan. 2, 2005

After reading of other reviewers' comments, I assumed I had to be very careful in the baking of this cheesecake. Hence, I filled a shallow baking dish with water and placed it on the lower rack of my oven while the cake was baking. I also doubled the amount of Irish Cream called for in the original recipe. The result was a perfect looking recipe, smooth, almost like an Irish Cream mousse. Its taste and texture make it extremely delicate, maybe a bit too much to be baked on a regular basis (it has to be reserved for special occasions).

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Jan. 1, 2005

The flavor didn't turn out quite how I anticipated, but this was the first cheesecake I ever made and it turned out decent. Very rich! I also increased the Bailey's to 1/2 cup and used oreo cookie crumbs for the crust.

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RSTCERE

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Reviewed: Dec. 28, 2004

Fantastic! I used chocolate graham cracker crumbs for the crust. I've baked this twice; once in a water bath and once without. The water bath makes the cake much creamier and all but eliminates cracking.

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Habeas Corpulent

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Dec. 27, 2004

This was so yummy! It is very, very rich. I used chocolate graham crackers instead of the chocolate cookies and served it with sweetened whipped cream with Bailey's in it. Was a huge hit at Christmas dinner!

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COOKYBAKER

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Reviewed: Dec. 21, 2004

Great recipe - rave reviews by my family. I used 1/2 cup of irish cream and chocolate graham cracker crumbs instead. I used a water bath and left the cake in the oven (with the door partially open) for about an hour after turning the oven off. No cracking at all. The crust was a little soggy from the water bath, but hardened in the fridge overnight. I topped with a thin layer of irish cream-flavored whipped topping (whipping cream, sugar and bailey's) and some semi-sweet chocolate shavings. The whipped topping was a nice offset - the cake is very rich.

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WINTER05

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