Irish Strawberry-and-Cream Cheesecake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Stir together first 3 ingredients; press mixture into bottom of a lightly greased 9-inch springform pan.
2. Bake crust at 325° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°.
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° 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.
6. Release and remove sides of pan. Spread remaining 1/2 cup sour cream evenly over top of cheesecake; garnish, if desired.
7. Note: For testing purposes only, we used Baileys Irish Cream.
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