This cheesecake is my absolute favorite and I love to serve it with fresh berries rather than a sweetened sauce. I have a weakness for cheesecake so I always make sure there are enough people to eat it so I do not have seconds! I always use the graham cracker crust but I have provided two more choices.
Irish Cream Cheesecake with Mixed Berries
Crust – Graham Cracker:
- 1 cup graham cracker crumbs
- 3 tbsp. sugar
- 3 tbsp. butter, melted
Crust – Oreo Cookies:
- 24 Oreo cookies, crumbled up very fine
- 1/2 cup butter, melted
Preheat oven to 350 degrees. Mix all ingredients in a small bowl. Line bottom of a springform pan with wax or parchment paper. Rub inside of pan with butter and press crumb mixture onto bottom (not sides) of a 9-inch diameter springform pan with 2-3/4-inch high sides. (you do not have to bake the Oreo Crust). Bake the graham cracker crust until brown, about 8 minutes. Transfer to a rack and cool; maintain oven temperature.
Crust – Rolled Oats:
- 1-1/2 cups old-fashioned rolled oats
- 1/2 cup flour
- 1/2 cup brown sugar, packed
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup unsalted butter, melted
Toast the oats in a 350°F oven on a baking sheet until they smell nutty; 10 to 15 minutes. Process the oats and the dry ingredients until blended in a food processor. Pour in the melted butter and process until mixture clumps. Press the mixture into the bottom and up sides of a 9-inch springform pan. Bake until firm, about 10 minutes or so.
- 3 (8 oz.) pkg. cream cheese, room temperature
- 1 cup sugar
- 2 tsp. vanilla
- 1 cup sour cream
- 1/3 cup Baileys Original Irish Cream liqueur
- 4 large eggs
Using electric mixer, beat cream cheese, sugar and vanilla in a large bowl until well blended. Beat in sour cream and the liqueur. Add the eggs one at a time, beating just until combined. Overbeating will incorporate too much air, which causes the cheesecake to puff up to high during baking. When it falls during cooling, it will create cracks in the filling.
Pour filling over crust in pan. Place your cheesecake on a double layer of heavy-duty foil. Bring edges of the foil up and around sides of pan to form a watertight seal. Place the pan into a roasting pan and place in the oven. Carefully pour boiling water around the springform pan going halfway up the sides of the pan. Keep the water level below the foil. Bake until edges are puffed but not browned, about 50 to 60 minutes. The center will seem a little jiggly but will firm up during chilling. Transfer cheesecake to rack and cool for 10 minutes. Maintain the oven temperature.
- 1 cup sour cream
- 1/4 cup sugar
- fresh berries of your choice
Mix sour cream and 1/4 cup of sugar in a bowl until smooth. Press down edges of cheesecake to flatten. Spoon topping over hot cheesecake and bake 5 to 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight.
Comment: Per Better Homes and Gardens “To keep cracks at bay, be gentle. The key to a smooth cheesecake is lightly stirring the beaten eggs into the batter. Overbeating the filling once the eggs are added whips in too much air. This causes the cheesecake to puff in the oven, then fall and crack when it cools”.
Recipe by cookingwithauntjuju.com
I use this handy gadget to press the graham cracker mixture into the pan. See Kitchen Gadgets – Meat Pounders.
Fresh out of the oven… I like to serve this with fresh berries…
Or for a Beautiful Presentation:
- 2 cups sauterne or other sweet dessert wine
- 1 envelope unflavored gelatin
- 9 or 10-inch cheesecake
Combine the wine and gelatin in a saucepan and let sit until the gelatin is dissolved, about 5 to 10 minutes. Place the pan over low heat and stir until the gelatin is completely melted and clear. Chill in the refrigerator until the liquid becomes thick.
Spoon a thin layer of the chilled gelatin mixture over the cake and refrigerate until set. Arrange the pansies and herbs in an attractive pattern on top, pressing them lightly into the gelatin. Spoon another layer of gelatin on top and return to the refrigerator to set. Repeat until the flowers/herbs are completely covered. Keep refrigerated.
See my recipe Flower Garden Brie for how this looks on top a round of brie cheese.