Ingredients for Irish Strawberry And Cream Cheesecake
- 1 ½ cups graham cracker crumbs
- Butter
- 1 cup granulated sugar
- 3 (8 ounce) packages cream cheese, softened
- All Purpose Flour
- Vanilla Extract
- ¼ cup Irish cream liqueur
- 4 large eggs
- 1 cup sour cream
- 1 cup strawberry preserves
- Strawberry
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How to Make Irish Strawberry And Cream Cheesecake
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until evenly moistened.
- Press mixture firmly into the bottom of a lightly greased 9-inch springform pan. Bake for 10 minutes. Cool completely on a wire rack.
- Reduce oven temperature to 300°F (150°C).
- In a large bowl, beat cream cheese, 1 cup sugar, and flour with an electric mixer on medium speed until smooth and creamy.
- Gradually add vanilla extract and Irish cream liqueur, beating until just combined.
- Add eggs one at a time, beating on low speed after each addition until just incorporated.
- Stir in ½ cup sour cream until just combined.
- Pour half of the batter into the prepared crust.
- Dollop strawberry preserves over the batter. Gently swirl with a knife to create a marbled effect.
- Pour the remaining batter over the top.
- Bake for 55 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake stand in the oven with the door slightly ajar for 15 minutes.
- Remove cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cool, cover and chill in the refrigerator for at least 8 hours, or preferably overnight.
- Run a thin knife around the edge of the cheesecake to loosen it from the pan before releasing the sides.
- Garnish with fresh strawberries. (Optional: Spread the remaining ½ cup sour cream over the top before garnishing.)
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
118g
Fat
133g
Carbs
13g
