Irish Strawberry-And-Cream Cheesecake

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READY IN: 1hr 35mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, stir the first 3 ingredients together; press mixture into the bottom of a lightly greased 9-inch springform pan.
  • Bake at 325° for 10 minutes; cool on a wire rack; decrease oven temperature to 300°.
  • In a large bowl, beat the cream cheese, 1 cup sugar, and flour until mixture is smooth—use an electric mixer on medium speed.
  • Gradually add in the vanilla and Irish cream, beating just until blended.
  • Add in eggs, 1 at a time, beating at low speed just until blended after each addition.
  • Add in ¾ cup sour cream, beating just until blended.
  • Pour half the batter into prepared crust; dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect; top with remaining batter.
  • Bake at 300° for 55 minutes or until edges of cheesecake are set (center of cheesecake will not appear set).
  • Turn oven off; let cheesecake stand in oven 15 minutes; remove cheesecake from oven; gently run a knife around the edge of cheesecake to loosen.
  • Cool completely on a wire rack; cover and chill 8 hours.
  • Release and remove sides of pan; spread remaining ½ cup sour cream evenly over top of cheesecake (optional)-- I don’t like the taste of unadorned sour cream so I would leave this off.
  • Garnish with whole strawberries.
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