Indulge in the delectable realm of Irish cream cheesecake with mixed berries, a symphony of flavors that will tantalize your taste buds and leave you craving for more. This heavenly dessert seamlessly blends the richness of Irish cream with the velvety texture of cheesecake, creating a harmonious balance that is both decadent and ethereal. Nestled amidst a vibrant tapestry of mixed berries, this cheesecake becomes a feast for the eyes as well as the palate, inviting you on a culinary adventure that promises to captivate your senses and leave you utterly satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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.
BAILEYS IRISH CREAM CHEESECAKE
R & A Bailey introduced its Original Irish Cream in 1974 after discovering the secret that would allow milk to be separated into double cream, and blended with natural flavors. Irish whiskey, being considered a natural flavor, was the perfect ingredient to add. Steeped in history and lore, it was named after the Dublin pub The Bailey, rumored to be a favorite haunt of author James Joyce. This recipe captures part of Ireland's lore in a cheesecake!
Provided by Millereg
Categories Cheesecake
Time 2h40m
Yield 1 of the best cheesecakes you have ever tasted, 8 serving(s)
Number Of Ingredients 10
Steps:
- To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
- Place the vanilla wafer crumbs in a small mixing bowl.
- Melt the butter in a small saucepan and mix with the crushed wafers.
- Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
- Dissolve the gelatin in just enough cold water to soften it and reserve.
- In a large mixing bowl, beat together the cream cheese and sugar until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Baileys Irish Cream.
- Gently fold the Baileys and cream mixture into the creamed cheese and sugar.
- Add gelatin and continue to gently fold to combine all ingredients.
- Pour the cheese mixture on top of the wafer crust.
- Refrigerate and allow to set for 1 to 2-hours.
- Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
- Serve cold and refrigerate any cheesecake that remains.
Nutrition Facts : Calories 618.3, Fat 56, SaturatedFat 34.5, Cholesterol 178.2, Sodium 332.2, Carbohydrate 23.2, Sugar 21.2, Protein 7.1
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.
CHEESECAKE IRISH CREAM CHEESECAKE WITH MIXED BERRIES RECIPE
Provided by á-3918
Number Of Ingredients 19
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.
Tips:
- To ensure a smooth and creamy cheesecake, make sure the cream cheese is at room temperature before mixing.
- Use high-quality ingredients for the best flavor. Fresh berries and good quality chocolate chips make a big difference.
- Don't overmix the cheesecake batter. Overmixing can result in a dense and crumbly cheesecake.
- Bake the cheesecake in a water bath to prevent cracking. The water bath creates a humid environment that helps the cheesecake bake evenly.
- Chill the cheesecake for at least 4 hours, or overnight, before serving. This allows the cheesecake to set and develop its full flavor.
Conclusion:
Irish cream cheesecake with mixed berries is a delicious and decadent dessert that combines the flavors of Irish cream, cream cheese, and fresh berries. With its creamy texture and sweet and tangy flavor, this cheesecake is sure to be a hit at any gathering. Whether you're celebrating a special occasion or just looking for a delicious treat, this cheesecake is sure to satisfy your sweet tooth.
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