Irish Cream Cheesecake With Mixed Berries
"Luscious, rich, delicious."
photo by packeyes
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
-
Filling
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1⁄3 cup baileys irish cream
- 4 large eggs
-
Topping
- 1 cup sour cream
- 1⁄4 cup sugar
-
Garnish
- 1 (1 pint) container strawberry, stemmed,halved
- 1 (1 1/2 pint) container raspberries
- 1 (1 1/2 pint) container blackberries
- sugar
directions
- 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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Reviews
-
OH MY GOODNESS, DELICIOUS! I would give this 10 stars if I could. This is the easiest cheesecake I have ever made and so delicious. Very light and fluffy for a cheesecake and the berries complimented it perfectly. Thank you for this recipe which was a perfect end to a St. Patty's Day for my husband and I. -
totally to die for! i sure impressed my friends with this one, my neighbors husband just kept coming back for 1 little sliver :). very creamy with a slight irish cream flavor, this baked up great.i let it cool for a bit in the oven to avoid cracking. i didn't serve this with berries because they are not in season, but it was delicious as is.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
