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Bit-of-Irish Cheesecake

Bit-of-Irish Cheesecake recipe
photo by:kraft
Here's the real reason to want to be Irish: rich, creamy-smooth cheesecake, subtly flavored with a nip of liqueur. With a wee bit o’ luck, there’ll be a slice left for you.
time
prep:
20 min
total:
6 hr 25 min
servings
total:
16 servings
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posted:
2/20/2009
This is the BEST cheesecake recipe I have ever made/had! I made this for a St. Patty's Day party and got rave reviews. Everyone wanted the recipe! Soon after, I lost my copy of it and have been searching for it ever since! I am sooo glad to finally find it again.....and I am going to make it again this weekend....yummmmmmm!!!
posted:
3/19/2008
I made this for our work St. Patrick's Day potluck lunch and it was a big hit--almost completely gone in one sitting! I used more Bailey's than required and it was good flavor, could really taste it but not overpowering. Cake was rich and creamy. I underbaked it a tad because I was so afraid of the top cracking and no way to cover it up since there was no topping other than the green sprinkles. I did wonder why the Shamrock pattern was not posted? I just sprinkled the green sugar all over but would try the pattern next time, if I could find it. The most expensive part of the dish were the pecans for the crust and I think they could be easily substituted with either graham crackers or chocolate cookies. Would definitely make again, it's that good!
posted:
3/19/2008
yummy
posted:
3/17/2008
This cheesecake was very good. I did find that it needed to bake more than the recipe calls for, then you definitely need to chill it in the fridge like it says. I found adding an extra 15 minutes cook time to work out well.
posted:
3/4/2008
Can the Irish Cream be substituted with Kahlua, or would that completely change the flavor?
posted:
3/2/2008
I really would like to know why the person did not tell how to get the shamock on top of the cake. Is it green candy speckles or what. I would like to know.
posted:
2/5/2008
I tested it with a knife to see if it was done and it cracked. So I sprinkled it with coarsely chopped peacans. It looked professional with that garnish. The people who ate the cake said it was wonderful and had a sophisticated flavor.
posted:
10/4/2007
Great recipe... I used Baileys Irish cream in the first recipe then used a rum cream in the second.. the flavour was better in the second... Tasted better after 3 days in the fridge!!!
posted:
5/7/2007
Cheesecake was good, but the Irish Cream flavor was very mild. So you may want to have sauce and cream to put on it.
posted:
4/19/2007
this recipe does not work well if you substitute fat free cream cheese and use splenda instead of sugar
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