Makeover Irish Cream Cheesecake Recipes

SENSATIONAL IRISH CREAM CHEESECAKE

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.

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.

MAKEOVER IRISH CREAM CHEESECAKE

Steps:

• Preheat oven to 375°. Place a 4-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 12 in. square). Wrap foil securely around pan., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom of prepared pan. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream, liqueur, flour, vanilla and salt. Add beaten egg; beat on low speed just until blended. Pour into crust; sprinkle with chocolate chips. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, 18-20 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

THE ULTIMATE MAKEOVER: NEW YORK CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
• For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
• Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
• Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool.
• Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries.

IRISH CREAM CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners' sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
• In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
• Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
• With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.

IRISH CREAM CHEESECAKE

Steps:

• Combine the graham cracker crumbs, sugar, and margarine.
• Press onto bottom of 9-inch springform pan.
• Soften gelatin in water, stir over low heat until dissolved.
• Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes.
• Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended.
• Gradually add the gelatin mixture and bourbon, mixing until well blended.
• Chill until thickened, but not set.
• Beat the egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form.
• Fold egg whites and whipped cream into cheese mixture and pour over crust.
• Chill until firm.

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.