Irish Cream Cheesecake with Mixed Berries
Indulge in the decadence of this *Irish Cream Cheesecake with Mixed Berries*, a show-stopping dessert that combines the velvety richness of a classic cheesecake with the bold, boozy notes of Irish cream liqueur. Encased in a buttery graham cracker crust, the creamy filling is baked to perfection using a gentle water bath for an ultra-smooth texture. Topped with a vibrant homemade berry compote made from fresh strawberries, blueberries, and raspberries, this cheesecake delivers a delightful balance of sweetness and tang. Perfect for special occasions or as a centerpiece at your next gathering, this luxurious dessert is as beautiful as it is delicious. Refrigerate overnight for the best flavor and serve chilled to impress your guests with a truly indulgent treat.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 2 tablespoons granulated sugar
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 3 large eggs
- 120 grams sour cream
- 120 milliliters Irish cream liqueur
- 1 teaspoon vanilla extract
- 300 grams mixed fresh berries (strawberries, blueberries, raspberries)
- 3 tablespoons granulated sugar (for berry compote)
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 160°C (325°F) and grease a 9-inch (23 cm) springform pan. Wrap the outside of the pan with aluminum foil to prevent leaks.
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or your fingers to smooth it out. Set aside.
In a large mixing bowl, beat the softened cream cheese and 200 grams of sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream, Irish cream liqueur, and vanilla extract until fully incorporated.
Pour the cream cheese mixture over the prepared crust, smoothing out the top with a spatula.
Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even baking.
Bake in the preheated oven for about 60 minutes, or until the center is slightly wobbly but set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and water bath. Let it cool to room temperature before refrigerating for at least 4 hours (overnight preferred) to fully set.
To make the berry compote, combine the mixed berries, 3 tablespoons of sugar, and lemon juice in a medium saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the berries release their juices and become slightly saucy. Let cool completely.
Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate. Spoon the cooled berry compote over the top of the cheesecake, spreading evenly.
Slice, serve, and enjoy a luxurious Irish Cream Cheesecake with Mixed Berries!
Nutrition Facts
Calories |
5913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.6 g | 491% | |
| Saturated Fat | 222.8 g | 1114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1556 mg | 519% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 539.8 g | 196% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 399.3 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1109 mg | 85% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1620 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
