chocolate irish cream cheesecake

★★★★★ 1 Review
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

I made this Cheesecake, when my husband and I were dating. I wanted to make an impression on his Irish taste buds with Irish Cream Cheesecake. I also made a Raspberry Puree to go with it. The chocolate and raspberry sauce went very well together. I served it with a Sweetheart Salad, cut the cheese slice into Valentine hearts, and made a Filet Mignon Roast served with Pearl Onions, & water chestnuts in a Orange concentrated sauce. I guess I really impressed him, we are now husband and wife.I always loved pleasing others with my culinary skills, especially my husband. He has a hearty appetite

★★★★★ 1 Review
serves 10- 12 servings
method Bake

Ingredients For chocolate irish cream cheesecake

  • 1 1/2 c
    finely crushed vanilla or chocolate wafers
  • 1/2 tsp
    cinnamon
  • 1/4 c
    butter, melted
  • 3 pkg
    (8 oz. each) cream cheese, softened room temperature
  • 1 c
    sour cream
  • 8 oz
    semi sweet chocolate, melted & cooled
  • 1 c
    sugar
  • 3 lg
    eggs, room temperature
  • 1/2 c
    irish cream liqueur
  • 2 Tbsp
    milk( i like to use evaporated milk)
  • 2 tsp
    vanilla extract
  • 1/3 c
    semi sweet chocolate pieces, melted, optional
  • RASPBERRY SAUCE (PUREE)
  • 2 pkg
    (12 oz) frozen unsweetened raspberries
  • 1/2 c
    granulated sugar, or to taste
  • 1 tsp
    fresh squeezed lemon juice (optional
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How To Make chocolate irish cream cheesecake

  • 1
    For the raspberry sauce, thaw the raspberries, either in microwave, or at room temperature. Place berries in a large mesh strainer suspended over a large bowl, and push berries through the sieve with the back of a large spoon, forcing all the pulp and juice through, leaving only the seeds. Discard seeds. Add sugar and lemon juice to puree, stir to mix. Can add a little Raspberry liqueur if desired. This recipe is from the Joy of Baking, and is simple and easy. Makes about 1 3/4 cups of puree.
  • 2
    Preheat oven to 325 degrees F. Combine the crushed wafers with butter and cinnamon,in a small bowl. Press into the bottom of an ungreased 9 inch springform pan. Set aside.
  • 3
    In a large bowl beat cream cheese, sour cream, the 8 ounces melted chocolate and sugar with an electric mixer, on medium high speed till smooth. Add eggs all at once. Beat on low just until combined. Stir in liqueur, milk and vanilla. Pour into prepared pan. Place in a large shallow baking pan. Bake at 325 degrees F for 50 to 60 minutes or until center is nearly set when shaken. Cool in springform pan on wire rack for 15 minutes. Loosen cheesecake from sides of pan.DO NOT REMOVE SIDES. Cool 30 minutes more. Then remove sides of pan. Cool for 1 hour. Cover and chill for 4 to 24 hours. If desired drizzle cheesecake with 1/3 cup melted chocolate & chopped nuts, or serve with Raspberry Sauce, as a nice accompaniment.
  • 4
    NOTE: Instead of making the Raspberry Purree this time, I opted to use the leftover Irish Mint White Chocolate Cream Cheese Frosting left from another dessert, and then added some shaved chocolate. My husband loved it. The crust is made with Chocolate sandwich oreo's.

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