Reviewed: Jul. 25, 2004

This was good, but I have never had a cheesecake crack like this one. I nicknamed it the Grand Canyon cheesecake. The chocolate crust made the taste!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 20, 2004

I made this cheesecake several times and found it relatively easy!!! Took it to work as a surprise treat and all the women LOVED it!! Thanks for sharing!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jun. 11, 2004

This recipe just did not work for me. Perhaps because of the substitutions? I used graham cracker crumbs instead of chocolate cookie crumbs and used hazelnut liqueur instead of Irish cream liqueur. The cake cracked *big time*, the taste of the cake was unremarkable, and the crumb crust tasted burnt and crumbled apart at the slightest touch. I've had better results with other cheesecake recipes.

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: May 8, 2004

Wonderful recipe; the comments and the tips all very helpfully lead it to a great success to my very first Cheese cake. I made this for my birthday. It looks great, no cracks, so good that my dad had a huge piece before the party ( long story, in short, I had to make another cake in 3 hours ON my birthday before the guests arrive.) It tastes good, everyone loved it. Some thought the Irish Cream was too strong, some said they couldn't taste it. I put double the original recipe as suggested by others. I actually accidentally put double the sour cream, but it turned out fine, probably a bit stronger/ heavier taste of the cheese. I didn't put sugar in the crust, and added only one cup for the body, as most of my "audience" prefer less sweet, and with the Irish cream, it probably WILL make it too sweet if I follow the original portion for sugar. I wonder how everyone else garnish their cheese cakes? Just plain cake? It was too plain for a birthday cake... In all, thank you again for your tips, great cake, will make it again soon!

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QTWANDA

Home Town: Taipei, Taipei, Taiwan

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Reviewed: May 1, 2004

This was pretty good. I made a fudge truffle one off of this site that I like a little bit better, but I might try to mx the 2 recipes. Still good though. Mine didn't crack at all and looked really pretty.

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GINGERLY88

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Reviewed: Apr. 29, 2004

Made this for St. Patrick's day dinner and it was a big hit. Very rich so we cut small pieces. My son took the leftovers back to the college dorm and they all loved it too! This is definitely a keeper!!!

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Betty Boop

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Reviewed: Apr. 26, 2004

Terrific cheesecake, but do be careful about making one or two adjustments. I had increased the Irish Creme to 1/3 c as suggested by others, which was WONDERFUL. I used crushed chocolate graham crackers instead of cookies. Also, I used my water bath on a separate rack instead of putting the cheesecake in it (believe me, I ruined 2 of these by putting them inside the water bath). Just place a roaster with 3 inches of hot water into the oven about a half hour before baking the cheesecake, it will come out just beautifully!

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Duranie

Cooking Level: Expert

Home Town: Huntingdon, Pennsylvania, USA

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Reviewed: Apr. 25, 2004

Great but added more Irish Cream & it was a bit too strong. Stick with the original recipe.

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FOXFORWARDING

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Oakville, Ontario, Canada

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Reviewed: Apr. 10, 2004

Excellent taste! I used a graham wafer crust and put in 1/2 cup of Bailey's. I think another user said theirs had more of a mousse texture than a creamy one and mine did too. I topped this with unsweetened real whip cream.

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KITCHEE

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2004

My grocery store didn't have those chocolate wafer cookies, so I used chocolate graham crackers for the crust and it worked fine. The cheesecake was fabulous and all my guests loved it. Definitely a keeper.

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Gretchen

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Reviewed: Mar. 18, 2004

This was a huge hit at my work's St. Patricks Day potluck. I decorated the top with cool whip and then sprinkled some leftover cookie crumbs on top and it looked and tasted great! Terrific recipe!!

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AKOURINOS

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Mar. 17, 2004

Excellent cheesecake! My first! The only suggestion I will make is the recipe calls for the cookie crumbs to be placed on the bottom. The bottom was a bit thick, SO next time I will press the cookie crust on the bottom AND the sides.

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TEXASPENELOPE

Cooking Level: Intermediate

Home Town: China Spring, Texas, USA

Living In: Waco, Texas, USA

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Reviewed: Mar. 14, 2004

This recipe was fabulous! My guests loved it. I used 1/3 less fat cream cheese and light sour cream and it was great. Cheesecakes have a tendancy to crack, but you can turn off the oven about 5 minutes before it's done, and crack open the door (while leaving the cheesecake in) and it will help prevent those settling cracks. Mine didn't crack at all when I did this and the cheesecake was very moist. I will definately make this again!!!

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KARAKING

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Reviewed: Mar. 12, 2004

If you like a creamy cake, bake your cheesecake in a water bath. I double wrap the springform pan in foil and set in a bigger pan, fill half way up the side with hot water. Bake for 55 minutes then turn off the oven and leave for one hour. Perfect cake, creamy without cracks!!

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GENE PETER

Home Town: San Clemente, California, USA

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Reviewed: Mar. 10, 2004

I added double the irish cream and it still tasted more chocolately for my taste. But hey, you can't go wrong with that now can you?

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BVEM

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Reviewed: Feb. 23, 2004

Recipe is great! I noticed a few posts have been made to where the cake actually cracked. I went about removing the yolk from two of the eggs, and added a little powdered sugar to the batch itself, maybe about a tablespoon; I figured the cornstarch in the powdered sugar will help the eggs from over coagulating, basically preventing cracks. Cornstarch itself can also be used. I also added a bout 1/3 cup of heavy cream creating a little lighter creamier cake. Give the pan a little jiggle before putting it in the oven and tap the sides to get some of the air bubbles out as well. I baked the cake in a water bath to the given temperature and time given in the directions. And after the hour of baking opened the oven door for a couple of minutes and then shut it and left the cake in the oven for another hour. I refrigerated the cake for a good 8 hrs or so and it turned out wonderful! :) I was a pleasure to make this cake and will definitely make it again.

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alettieri

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Reviewed: Feb. 17, 2004

Fantastic cheesecake! I made this recipe for the first time a few days ago, so I didn't want to make too many changes off the bat. I did, however, use only 1 package of "regular" cream cheese and used 2 packages of "1/3 less fat" cream cheese along with it. I increased the Irish Cream to 1/2 cup at the suggestion of many other reviewers and found that that amount added plenty of flavor. I also substituted Splenda for a very small portion of the white sugar, and used light (but not fat free) sour cream. It tasted fantastic with no hint that those substitutions had been made. I will definitely make this one again, and next time will probably use all of the lesser fat cream cheese, and substitute Splenda for even more of the white sugar.

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JBERGER

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Reviewed: Feb. 1, 2004

Fantastic cheesecake! Made it for my Sister-in Law's birthday, and everyone raved about it. I make cheesecakes often, and have never had one crack so much (maybe I overcooked it a bit, wasn't watching too closely, and I think my oven runs a little hot), but a ganache finished it off nicely, and made it even richer!!! I couldn't taste much of the Irish cream, and I put in 1/2 cup. It was delicious nonetheless. Definitely a keeper! Thanks, Elaine!

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HEIDIBOO

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Reviewed: Jan. 12, 2004

I was given the assignment to make a cheesecake for Thanksgiving Dinner, so I decided to try something different. I found this recipe and first decided to try it out on my co-workers. They loved it! Since it got such rave reviews, I decided to go ahead and make it for the dinner. I did, however, change the recipe to call for 1/2 cup Irish Cream. My family thought the cake was absolutely wonderful! I will definitely be using this recipe in the future.

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Druwine

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 29, 2003

This was an okay cheesecake. There's another irish cream recipe on this site, Sensational Irish Cream Cheesecake that we think is much better. This just tasted like a chocolate cheesecake, even after increasing the Baileys to 1/3 cup.

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