I have been making this New York style cheesecake recipe for 18 years, ever since I first read it in the July 1994 - Bon Appetit issue. This cheesecake recipe is a winner because of its subtle Irish Cream favor and creamy texture. The only change I made to the recipe was adding Baileys to the sour cream topping. You can never have too much Baileys. I find a cheese cake the perfect holiday dessert and it feeds at least twelve people. This recipe is one of my family's favorites. Happy Holidays!
Baileys Irish Cream Cheesecake with Mixed Berries
1 cup of graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
3 8-ounce packages of cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla extract
1 cup sour cream
1/3 cup Baileys Original Irish Cream liqueur
4 large eggs
1 cup sour cream
1 tablespoon Baileys Irish Cream
¼ cup sugar
1 pint basket strawberries
1 - ½ pint blue berries
For crust: Preheat oven to 350 degrees. Mix all crust ingredients in a small bowl. Press crumb mixture onto bottom of a 9 inch springform pan with 2 ¾ inch high sides. Bake until brown about 8 minutes. Transfer to rack and cool. Maintain oven temperature.
|Graham Cracker Crust|
For filling: With an electric mixer, beat cream cheese, sugar and vanilla extract in large bowl until well blended. Beat in sour cream and Irish cream. Add eggs 1 at a time, beating until combined. Pour filling over crust in pan. Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes. Transfer cheesecake to rack and cool 10 minutes. Maintain oven temperature.
Prepare topping. Mix sour cream, ¼ cup sugar and 1 tablespoon Irish Cream in a bowl until smooth. Press down edges of cheesecake to flatten. Spoon topping over hot cheesecake and bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight.
Combine strawberries, and blueberries in a bowl. Season berries to taste with sugar. Serve cheesecake with berries.
|Sour Cream Topping|
|Allow to cool on a rack, then refrigerate.|