Irish Cream Cheesecake With Mixed Berries Recipes

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

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.

Steps:

• Mix crumbs, 1/4 cup sugar and butter; press onto bottom of 9-inch springform pan.
• Sprinkle gelatine over 1/4 cup water in small saucepan; let stand 1 min. Cook and stir on low heat 3 min. or until gelatine is completely dissolved.
• Beat cream cheese, remaining sugar and cocoa in large bowl with mixer until blended. Gradually beat in gelatine mixture, then remaining water and liqueur; refrigerate until slightly thickened. Gently stir in COOL WHIP; pour over crust. Refrigerate several hours or until firm. Meanwhile, melt chocolate as directed on package; use to make chocolate curls. (See Tip.)
• Top cheesecake with chocolate curls just before serving.

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.

Steps:

• Line a 9-inch springform pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.
• Beat cream cheese spread and sugar in large bowl with mixer until blended. Mash 1-1/2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.
• Refrigerate 6 hours. Serve topped with remaining berries.

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.

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.

Steps:

• For crust: Preheat oven to 350°F Mix all ingredients in small bowl. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake until brown and fragrant, about 8 minutes. Cool. Maintain oven temperature. For filling: Beat cream cheese, sugar and vanilla extract in large bowl until well blended. Beat in sour cream and Irish Cream liqueur. At lowest mixer setting, add eggs, 1 at a time, beating until just combined. Pour filling into pan. Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes. Cool cheesecake 10 minutes. Maintain oven temperature. Prepare topping: Mix sour cream and ¼ cup sugar in bowl until smooth. Press down edges of cheesecake to flatten. Spoon topping over hot cheesecake. Bake 10 minutes. Remove cheesecake from oven and cool. Cover and refrigerate overnight. Combine berries in large bowl. Season to taste with sugar. Release cheesecake from springform pan. Serve with berries.