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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 9inch cheesecake 1377g Recipe makes 1 9inch cheesecake) The following items or measurements are not included below: 2 cups vanilla wafers irish cream |
||
| Calories 4620 | ||
| Calories from Fat 3049 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 338.8g | 521% | |
| Saturated Fat 207.1g | 1035% | |
| Monounsaturated Fat 96.5g | ||
| Polyunsaturated Fat 14.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1797mg | 599% | |
| Sodium 2777mg | 115% | |
| Potassium 1273mg | 36% | |
| Total Carbohydrate 325.1g | 108% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 303.4g | ||
| Protein 86.8g | 173% | |
Irish Cream Cheesecake
By: acerast
Jan 30, 2004
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 
1 9inch cheesecake
Ingredients
Crust
- 2 cups vanilla wafers, finely crushed
- 5 tablespoons butter, melted
Filling
-
3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 (1/4 ounce) envelope unflavored gelatin
- 4 large eggs, at room temperature
- 1/2 cup sour cream
- 1/2 cup irish cream
- 1 teaspoon vanilla
- semisweet chocolate, grated for garnish (optional)
Directions
1
Preheat the oven to 300°F.2
(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.3
Combine the vanilla wafer crumbs and butter in a small mixing bowl.4
Press crumb mixture into the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.5
Hold this pan in the freezer until ready to fill.6
In a large mixing bowl, beat the cream cheese until smooth.7
Add the sugar, 1/2 cup at a time, beating well after each addition.8
Add the geletin; mix well at low speed.9
Add the eggs, one at a time, beating well after each addition.10
Stir in the sour cream, Irish Cream and vanilla.11
Spoon the mixture over the crust.12
Bake at 300 for one hour and fifteen minutes.13
DO NOT OPEN THE OVEN DOOR!14
Turn off oven, KEEP THE OVEN DOOR CLOSED.15
Allow the cheesecake to remain in the oven for an additional one hour and fifteen minutes.16
DO NOT OPEN THE OVEN DOOR DURING THIS TIME!17
Remove the cheesecake from the oven and carefully remove the springform pan.18
Place on a decorative plate and serve at room temperature or chilled.19
May garnish with grated semi-sweet chocolate.
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Browse similar recipes by category
- Course > Desserts > Cheesecakes
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Western > Irish
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
Featured Reviews for This Recipe
From: LA28
On Dec 25, 2006
This cheesecake tastes so good. Followed the directions as stated. The only problem I had was a big crack in the top. I have successfully avoided cracked cheesecakes in the past with a water bath, but skipped it this time. I thought that turning the oven off and leaving it closed might work for the same purpose, but if that is the intent, it didn't work for me! Boo. No problem, though - I'm spreading coffee flavored whipped cream over the top. Thanks for the recipe! It's truly delicious. UPDATE: just made this again with a 9 x 13 pan of water on the bottom rack, and it came out perfectly!
From: ProcoK24
On Mar 28, 2005
I too, made this for a St. Pat's party. I also ended up with little cracks though followed the recipe to a T. However, when garnished with the chocolate, who could tell? No one! Used the lower fat options and it's the ABSOLUTE best cheesecake I have EVER had, very creamy, and you'd never know it's lower in fat! Thanks for sharing!!!
From: Heather in Okinawa
On Mar 17, 2004
I made this cheesecake for a St Patrick's Day themed party. I was a little unsure at first about not looking in the oven while it was cooking/cooling. But it was well worth the self restraint. The texture and flavor were incredible. I will be making this one again (and again)
From: Dragonfly Cafe
On Sep 13, 2005
Oh my word, this is so rich and creamy! My guests raved over it. I used regular cream cheese and sour cream for the full effect. I baked in the water bath and mine didn't crack at all. We cut this into quarters and froze them wrapped in waxed paper and plastic wrap, and then put into freezer bags, and it comes out of the freezer in great shape with no apparent loss of taste or texture.
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