Irish Cream Cheesecake

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.