Reviewed: Mar. 17, 2009

My first cheesecake ever! This was amazing. I did not change a thing except to cook it in a water bath at 350, which took a tad over an hour. Then I turned the oven off, cracked the door open, and left it alone for several hours to cool before putting in the fridge with plastic wrap over the top. Great texture, awesome flavor. The Bailey's was just the right note, and I love chocolate in my cheesecake :)

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Reviewer:

ONIOND

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 17, 2008

This recipe was pretty good. The taste was AMAZING though, the Irish cream added that little something extra. Although my first attempt, i over filled the pie pan a bit, so it looked a tad bit funny. But nonetheless, it was delicious!

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Reviewer:

evil_angel

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Reviewed: Feb. 15, 2008

Baked this for Valentines Day - was a hit. I followed other reviewers advice and increased the Irish Cream to a half cup. Was concerned about not pre-baking the crust but it turned out fine.

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Reviewer:

DFLICKD

Reviewed: May 17, 2006

This recipe is awesome!! I've made it three times already. I put in at least 1/2 cup Bailey's instead of 1/3 and substituted pecans on top instead of the chocolate chips, it looks way better this way!!

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Reviewer:

Cheers

Cooking Level: Expert

Home Town: Niagara Falls, Ontario, Canada

Living In: London, Ontario, Canada

Reviewed: Nov. 18, 2005

I made a few changes but only because I know my personal taste. I added a little instant coffee granules to the melted butter for the crust and I omitted the chocolate chips because I don't like chocolate in my cheesecake. However, I thought the amount of Irish Cream in the recipe was sufficient. I could definitely taste it - don't know if it had anything to do with the chocolate not being in there to overpower it. And I was unsure of how it would be in texture due to the only main ingredients being cream cheese & eggs - no sour cream - but it was actually one of the best textures ever! I took someone's idea and added a little Irish cream to the whipping cream, too. Oh, and I did cook it at 350 for about an 55 minutes with a water bath rather than at 375. No cracks at all, not brown at all yet it was done all the way through. Overall, great!

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Reviewer:

LAYLA207

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Leesburg, Georgia, USA

Reviewed: Nov. 3, 2005

Really tasty and very easy. Got quite a few compliments about this!

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Reviewer:

Dawn Adams

Reviewed: Dec. 8, 2004

this was one of the easiest cheesecake recipes I have ever made that was devoured the same day. brenda

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Reviewer:

KICKINIT

Cooking Level: Expert

Living In: League City, Texas, USA

Reviewed: Nov. 26, 2004

Was very good.

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Reviewer:

LEAMRF

Reviewed: Jun. 21, 2004

Nice cheesecake, but not great. The texture wasn't smooth, kindof granular. I also thought the cooking temperature was surprisingly high, and it ended up browned on the surface! I took account of some earlier comments and doubled the Irish Cream, which may have been a mistake; I think I personally would have preferred a subtler hint of flavour as this was slightly overwhelming. May also have affected the texture, of course, so will probably try it again as written... :)

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