Irish Strawberry And Cream Cheesecake Recipes

IRISH STRAWBERRY-AND-CREAM CHEESECAKE

Steps:

• 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.

IRISH CREAM CHEESECAKE

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.

IRISH CREAM CHEESECAKE

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.