Recipe by v monte
"A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries."
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graham cracker crumbs
3 (8 ounce) packages
Irish cream liqueur
This cheesecake was so delicious. Now in saying that, the cake itself BARELY tasted of Bailey's irish cream liqueur, and by barely I mean it may have just been in my head that there was a slight taste of it. The cheesecake itself is just a really good cheesecake recipe though. I was really concerned that I would bake it for too long, since there wasn't a time specified in the recipe but it turned out. I ended up baking it for about 70-80 minutes.
Since I really wanted there to be a taste of Bailey's somehow involved, I made a Bailey's caramel sauce (that someone else suggested to me). I drizzled this on top, and it was amazing. To make the caramel sauce, take 1 cup of sugar and put it in a pot on the stove with just enough water to cover the sugar. Turn the heat to medium, and wait until it starts to turn a light brown (too long and it will burn) - NO STIRRING! After it turns light brown, take off of the heat and add about 1/2 cup of Bailey's. Stand back and let it bubble down. Return to the heat if the caramel doesn't mix completely in - I needed to return it to the heat and even then I found it kind of difficult to get this sauce smooth (but that might just be my inexperience with making caramel).
The reason I gave this recipe 4 out of 5 is because the cheesecake is amazing, but it doesn't taste like Bailey's. Someone also recommended to me that I use whiskey instead of Bailey's to get a Bailey's flavour (since Bailey's irish cream is basically whiskey and cream).
Baked for 1 hr and 20 min and it was still quite jiggly. Put topping on anyway and then back into turned off oven for another hr. Added 1/4 c Bailey's to topping because batter of cheesecake didn't taste Bailey enough to me.
I made this for a party and it went over very well! I found it to be very light in quality (a definite bonus for cheesecakes, which are usually VERY heavy)- however, it tasted more like a plain cheesecake than an irish cream cheesecake to me. As the recipe does not include a baking time- thought it might be helpful to know that I baked it for approx 60-70 minutes.
Very good cheesecake. I followed everyone's suggestion and used 1/2 cup of Bailey's. It gave it the perfect amount of flavor. My family LOVED it. Thank you.
I got sooo many compliments from self-proclaimed cheesecake connosieurs! This cheesecake is melt-in-your-mouth deliciousness!!
A very good cheesecake! It didn't taste that much of Irish Cream, though, even if I increased the amount to 1/2 cup and added some whisky as suggested by another reviewer. However, even if you can't say what "that special taste" is, we both loved it!
Very good. Nice and creamy. Used 1/2 cup Irish Cream and 2tbls less sour cream.
Flavor and appearance a big hit, but I think next time I'll increase the Bailey's and maybe add some sour cream to make it creamier.
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Cream Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 295
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