Irish cream cheesecake with mixed berries - bon appetit
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs |
| 3 | tablespoons | Sugar |
| 3 | tablespoons | Butter, melted |
| 3 | 8-oz packages cream cheese, room temperature | |
| 1 | cup | Sugar |
| 2 | teaspoons | Vanilla extract |
| 1 | cup | Sour cream |
| ⅓ | cup | Baileys Original Irish Cream liqueur |
| 4 | larges | Eggs |
| 1 | cup | Sour cream |
| ¼ | cup | Sugar |
| 1 | 1-pint basket strawberries, stemmed, halved | |
| 1 | 1/2-pint basket raspberries | |
| 1 | 1/2-pint basket blackberries | |
| Sugar | ||
Directions
CRUST
FILLING
TOPPING
FOR CRUST: Preheat oven to 350'F. Mix all ingredients in small bowl.
Press crumb mixture onto bottom (not sides) of 9-inch-diameter springfonn pan with 2¾-inch-high sides. Bake until brown, about 8 minutes. Transfer to rack and cool. Maintain oven temperature.
FOR FILLING: Using electric mixer, beat cream cheese, sugar and vanilla extract in large bowl until well blended. Beat in sour cream and Irish cream liqueur. Add eggs 1 at a time, beating just 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.
MEANWHILE, PREPARE TOPPING: Mix sour cream and ¼ C sugar in bowl until smooth.
Press down edges of cheesecake to flatten. Spoon topping over hot cheesecake. Bake 10 minutes. Transfer cheesecake to rack and cool.
Cover and refrigerate overnight.
Combine strawberries, raspberries and blackberries in large bowl.
Season to taste with sugar. Release pan sides from cheesecake. Cut cheesecake into wedges. Serve with berries.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>