SENSATIONAL IRISH CREAM CHEESECAKE
This rich, creamy cheesecake with a touch of Irish cream and miniature chocolate chips will impress everyone. You can even make it a day ahead!
Provided by Land O'Lakes
Categories Cheesecake Cream Cheese Sweet Baking Cheese Dairy Cake Dessert
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
- Stir together all crust ingredients in bowl until mixture resembles coarse crumbs. Press onto bottom and 1 inch up sides of prepared pan; set aside.
- Combine sugar and cream cheese in bowl. Beat at medium speed until creamy. Continue beating, adding 1 egg at a time, until well mixed. Do not overbeat. Stir in liqueur.
- Combine 1/2 cup chocolate chips and flour in bowl; gently stir into cream cheese mixture. Pour filling into crust. Sprinkle remaining chocolate chips over batter.
- Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 40-45 minutes or until center is set and firm to touch. Cool 10 minutes.
- Loosen side of cheesecake by running knife around inside of pan. Cover; refrigerate at least 3 hours.
- Garnish with whipped cream and top with chocolate curls, if desired.
Nutrition Facts : Calories 400 calories, Fat 28 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 32 grams, Fiber 1 grams, Sugar grams, Protein 5 grams
BERRY CREAM CHEESE CAKE
The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.
Provided by Yossy Arefi
Categories Fall Cranberry Cake Dessert snack Cream Cheese Quick & Easy
Number Of Ingredients 12
Steps:
- Position a rack in the center of your oven and preheat the oven to 350.F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.
- In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, vanilla, and salt. Whisk until smooth and emulsified.
- Add the flour, baking powder, and baking soda to the bowl. Whisk until well-combined and smooth.
- Use your fingers to break up the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Fold in the cream cheese and ½ cup (80g) of the berries.
- Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Scatter the remaining berries over the top and sprinkle with the turbinado sugar.
- Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 45 minutes. Set the cake on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. Serve warm or at room temperature. (Store the cake, wrapped tightly, in the fridge, for up to three days.)
- Flavor Variations
- Cranberry cream cheese cake: Substitute 1 cup (100g) fresh or frozen whole cranberries for the mixed berries. Fold half into the batter and sprinkle half on top.
- Apricot and berry cream cheese cake: Substitute a combination of 1 cup sliced apricots (170g) and 1/2 cup (80g) berries for the mixed berries. Make sure to save a few slices of apricots for the top.
- Use Another Pan
- Loaf: Fold 1 1/4 cups (200g) berries into the batter and sprinkle 1/4 cup (40g) over the top. Bake the cake in a 9 x 5 x 3-inch loaf pan until puffed and golden, and a skewer inserted into the center comes out clean, 50 to 60 minutes.
- Round: Bake in a 9-inch round pan until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes.
MIXED BERRY CHEESECAKE
Provided by Ina Garten
Categories dessert
Time 13h30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
- Raise the oven temperature to 450 degrees F.
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
- Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
- To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
IRISH CREAM CHEESECAKE
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.
Provided by v monte
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Yield 12
Number Of Ingredients 11
Steps:
- Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
- Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
- Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.
Nutrition Facts : Calories 476.1 calories, Carbohydrate 35.8 g, Cholesterol 148.1 mg, Fat 32.8 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 19.7 g, Sodium 272.7 mg, Sugar 29.4 g
BERRY BLISS CHEESECAKE
Blueberries, blackberries, raspberries, and strawberries make this no-bake cheesecake a springtime favourite.
Provided by Philadelphia Cream Cheese
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 6h
Yield 16
Number Of Ingredients 6
Steps:
- Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
- Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
- Refrigerate 6 hours. Serve topped with remaining berries.
Nutrition Facts : Calories 189 calories, Carbohydrate 21.8 g, Cholesterol 22.3 mg, Fat 9.4 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 208.3 mg, Sugar 13.7 g
BAILEY'S IRISH CREAM CHEESECAKE
I thought I got this recipe from Bon Appetit but when I researched it I found that it really is different. Maybe I changed it over time but the result is a cheesecake that is so good I can't go to friends homes without making it!
Provided by DaveLen
Categories Cheesecake
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- -- Crust --.
- Heat oven to 350°F Finely grind graham crackers in food processor adding butter till combined. Press into bottom of 9" springform pan. Bake until golden, about 8 minutes. Maintain oven temperature.
- -- Filling --.
- With blender mix cream cheese (should be at room temperature) and sugar till smooth. Beat in flour. Add eggs one at a time beating till just combined. Mix in rest of ingredients.
- Pour into crust and bake 10 minutes at 350F then reduce temp to 250°F Bake until set, about 45 to 50 minutes. Cool in pan on rack for 10 minutes. Run sharp knife around edge of pan to loosen.
- -- Glaze --.
- Simmer cream in heavy medium size sauce pan. Reduce heat to low and add chopped chocolate stirring till melted. Let cool to luke warm.
- Release pan from sides of cake, remove and place cake on wire rack. Place aluminum foil or wax paper under rack to catch drippings. Pour glaze over cheesecake allowing excess to run over sides. With the back of spoon swirl the chocolate from center outwards to coat entire cake. Let cheesecake cool completely, dust with confectioners sugar for effect.
Nutrition Facts : Calories 650.9, Fat 58.8, SaturatedFat 36.1, Cholesterol 178.9, Sodium 350.8, Carbohydrate 29.9, Fiber 5.5, Sugar 13.8, Protein 13.3
IRISH CREAM CHEESECAKE
This is a wonderfully, creamy cheesecake that I make for friends and family. Folks like it so well that a single cheesecake raised $32.00 at a fundraiser/auction for my children's school. I have made this successfully with low-fat cream cheese and sour cream. (Many of you have had problems with cracks in the top of the cheesecake and have given wonderful instructions as to how to avoid this. I have included your info in the instructions and really appreciate you making this recipe even better - Thanks :)
Provided by Acerast
Categories Cheesecake
Time 2h50m
Yield 1 9inch cheesecake
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F.
- (I've added this step based on the comments of many of you have tried this recipe - thanks for you input). Place a baking pan of water on the lower rack of the oven to help prevent cracking while baking.
- Combine the vanilla wafer crumbs and butter in a small mixing bowl.
- Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
- Hold this pan in the freezer until ready to fill.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the sugar, 1/2 cup at a time, beating well after each addition.
- Add the geletin; mix well at low speed.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the sour cream, Irish Cream and vanilla.
- Spoon the mixture over the crust.
- Bake at 300 for one hour and fifteen minutes.
- DO NOT OPEN THE OVEN DOOR!
- Turn off oven, KEEP THE OVEN DOOR CLOSED.
- Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.
- DO NOT OPEN THE OVEN DOOR DURING THIS TIME!
- Remove the cheesecake from the oven and carefully remove the springform pan.
- Place on a decorative plate and serve at room temperature or chilled.
- May garnish with grated semi-sweet chocolate.
IRISH CREAM CHEESECAKE WITH MIXED BERRIES
Make and share this Irish Cream Cheesecake With Mixed Berries recipe from Food.com.
Provided by evelynathens
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For crust: Preheat oven to 350°F Mix all ingredients in small bowl.
- Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan.
- Bake until brown and fragrant, about 8 minutes.
- Cool.
- Maintain oven temperature.
- For filling: Beat cream cheese, sugar and vanilla extract in large bowl until well blended.
- Beat in sour cream and Irish Cream liqueur.
- At lowest mixer setting, add eggs, 1 at a time, beating until just combined.
- Pour filling into pan.
- Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes.
- Cool cheesecake 10 minutes.
- Maintain oven temperature.
- Prepare topping: Mix sour cream and ¼ cup sugar in bowl until smooth.
- Press down edges of cheesecake to flatten.
- Spoon topping over hot cheesecake.
- Bake 10 minutes.
- Remove cheesecake from oven and cool.
- Cover and refrigerate overnight.
- Combine berries in large bowl.
- Season to taste with sugar.
- Release cheesecake from springform pan.
- Serve with berries.
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