Irish Cream Cheesecake
From lor 15 years ago
- 67 minutes to make
- Serves 10
This deeeeelicious cheesecake recipe and illustration are from Anna Olson on The Food Network. This recipe is a must try.
Ingredients
- CRUST: shopping list
- 3/4 cup graham cracker crumbs shopping list
- 1/2 cup regular oats (not quick cook) shopping list
- 1/4 cup light brown sugar, packed shopping list
- 1/4 cup unsalted butter, melted shopping list
- 1/2 tsp vanilla extract shopping list
- FILLING: shopping list
- 2 cups whipping cream shopping list
- 6 oz. semisweet chocolate, chopped shopping list
- 1 lb. cream cheese at room temperature shopping list
- 3/4 cup sugar shopping list
- 1 Tbsp. cornstarch shopping list
- 1/2 cup irish cream liqueur shopping list
- 2 large eggs shopping list
- BRICKLE ALMOND GARNISH: shopping list
- 1 Tbsp. egg white shopping list
- 1/2 cup whole almonds, lightly toasted shopping list
- 1/3 cup sugar shopping list
- 1/4 cup honey shopping list
- 1/2 tsp. ground cinnamon shopping list
- 1/2 tsp. salt shopping list
How to make it
- For crust, preheat oven to 350 °F and grease a 9 inch springform pan. Pulse graham crumbs, oats and brown sugar in a food processor until oats have been roughly cut.
- Add melted butter and vanilla extract and pulse until an even texture. Press into bottom of prepared pan and bake for 7 minutes.
- Allow to cool while preparing filling.
- For filling, reduce oven temperature to 325 °F.
- Heat cream to just below a simmer.
- Pour hot cream over chopped chocolate and whisk gently until smooth and set aside.
- In a bowl using electric beaters or with a mixer fitted with the paddle attachment, beat cream cheese until fluffy, scraping the sides of the bowl often.
- While beating, slowly pour in sugar, again scraping the bowl often.
- Beat in cornstarch.
- By this time the filling should be looking a little more fluid.
- Slowly pour in Irish Cream and beat in eggs, one at a time.
- Pour chocolate mixture into cheesecake filling and blend well.
- Scrape filling into pan and bake for 30 minutes.
- Without opening the oven door, turn off the oven and leave cheesecake in another 30 minutes.
- Remove, let cool to room temperature, then chill overnight.
- For brickle Almond Garnish, preheat oven to 350 °F.
- Whisk egg white until frothy.
- Add remaining ingredients and toss until almonds are evenly coated. Spread onto a parchment-lined baking sheet and toast for 20 minutes, stirring occasionally until sugar has browned.
- Allow to cool.
- Break apart almonds and chop in a food processor.
- Remove springform ring and bottom and place cheesecake on a serving plate.
- Press the ground brickle onto the sides of the cake and chill until ready to serve.
The Rating
Reviewed by 6 people-
Superb!!
bluewaterandsand
in GAFFNEY loved it
-
Lor cheesecakes are my very weakness lol love it SWEETIE ............
love IRISH CREAM!!!!
10 +++
hugs tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
Sounds delish, you have my 5 also
henrie
in Savannah loved it
The Groups
-
Cheesecake Lovers
338 members -
Pot Luck Entertaining
103 members -
Irish All The Way
98 members -
Sweet Treats
15 members -
A Tea Party
72 members -
Sugar From Mama
13 members -
Recipes For A Cause
25 members -
Cakes Of Any Type
145 members -
Parties Potluck And Picnics
18 members -
Canadian Eh
35 members
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "