Irish Strawberry-and-Cream Cheesecake | Allen's Blog

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Mar

2011

What a picture of spring! Irish food is not all corned beef and mashed potatoes. This wonderful cheesecake practically jumps out at you with color and bountiful flavor. The cream cheese and sour cream add layers of taste and lightness. A dash of Baileys adds a little kick that make this Irish cheesecake something to behold and remember.

Over 80% of the raw ingredients and packaging used to make and present Baileys is sourced from the island of Ireland. 275 million liters of fresh Irish milk are required annually to produce the fresh cream used in the manufacture of Baileys. Wow! You will not go wrong with this cheesecake. This certainly is a perfect St. Patrick’s Day celebration cake to serve to your closest friends and family. I hope you enjoy and have a very happy St.Patrick's Day!

1 cup graham cracker crumbs

3 tablespoons butter, melted

3 tablespoons sugar

4 (8-ounce) packages cream cheese, softened

1 cup sugar

3 tablespoons all-purpose flour

2 teaspoons vanilla extract

1/4 cup Irish cream liqueur

4 large eggs

1 1/4 cups sour cream, divided

3 tablespoons strawberry preserves

Garnish: whole strawberries

1. Stir together first 3 ingredients; press mixture into bottom of a lightly greased 9-inch springform pan.

2. Bake crust at 325*F for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300*F.

3. Beat cream cheese, 1 cup sugar, and 3 tablespoons flour at medium speed with an electric mixer until smooth. Gradually add vanilla and Irish cream liqueur, beating just until blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add 3/4 cup sour cream, beating just until blended.

4. Pour half of batter into prepared crust. Dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect. Top with remaining batter.

5. Bake at 300#F for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn off oven; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours.

Release and remove sides of pan. Spread remaining 1/2 cup sour cream evenly over top of cheesecake; garnish, if desired.

Note: For testing purposes only, we used Baileys Irish Cream.

Makes 10 to 12 servings.

Recipe and photo courtesy of Southern Living Magazine. Recipe originally published November, 2005.

Baileys facts and figures used courtesy of baileys.com.

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