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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 cup graham cracker crumbs
3 tbsp butter, melted
3 tbsp sugar
4 (8 oz) pkg cream cheese, softened
1 cup sugar
3 tbsp flour
2 tsp vanilla extract
1/4 cup Irish cream liqueur
4 large eggs
11/4 cups sour cream, divided
3 tbsp strawberry preserves
Garnish: whole strawberries
Stir together first 3 ingredients; press mixture into bottom of a lightly greased 9 inch springform pan. Bake crust at 325 for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300.
Beat cream cheese, 1 cup sugar, and 3 tbsp flour 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. 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.
Bake at 300 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.
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IRISH STRAWBERRIES-AND-CREAM CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 cup graham cracker crumbs
3 tbsp butter, melted
3 tbsp sugar
4 (8 oz) pkg cream cheese, softened
1 cup sugar
3 tbsp flour
2 tsp vanilla extract
1/4 cup Irish cream liqueur
4 large eggs
11/4 cups sour cream, divided
3 tbsp strawberry preserves
Garnish: whole strawberries
Stir together first 3 ingredients; press mixture into bottom of a lightly greased 9 inch springform pan. Bake crust at 325 for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300.
Beat cream cheese, 1 cup sugar, and 3 tbsp flour 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. 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.
Bake at 300 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: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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