Irish Cream Cheesecake

Recipe by Acerast
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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