Irish Strawberry and Cream Cheesecake
Indulge in the luxurious flavors of an Irish Strawberry and Cream Cheesecake, a no-bake dessert that blends creamy decadence with vibrant fruitiness. This show-stopping cheesecake features a buttery graham cracker crust as the perfect base for a velvety filling infused with the rich essence of Irish cream liqueur. Lightly whipped cream adds an airy texture, while a touch of gelatin ensures it holds its shape beautifully. The topping of fresh, glossy strawberries coated in a luscious strawberry jam glaze elevates the entire experience, making it as visually stunning as it is delicious. With just 30 minutes of prep and a few hours of chilling, this elegant dessert is perfect for celebrations or as a luxurious treat for any occasion.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter
- 500 grams Cream cheese
- 60 ml Irish cream liqueur
- 200 ml Heavy cream
- 120 grams Powdered sugar
- 400 grams Fresh strawberries
- 50 grams Strawberry jam
- 10 grams Gelatin powder
- 50 ml Water
Instructions
Preheat the oven to 175°C (350°F).
Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealable bag and crushing with a rolling pin.
Melt the unsalted butter and mix it with the graham cracker crumbs until well combined.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 10 minutes. Let it cool completely.
In a small bowl, dissolve the gelatin powder in 50 ml of water. Let it sit for 5 minutes, then gently heat in the microwave or over low heat until fully dissolved. Allow it to cool slightly.
In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Add the Irish cream liqueur and mix until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.
Transfer 3-4 tablespoons of the cream cheese mixture into the dissolved gelatin mixture and stir to combine. Then, fold the gelatin mixture into the larger cream cheese mixture, ensuring everything is evenly distributed.
Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours, or until the filling is set.
Half the strawberries for topping. In a small saucepan, heat the strawberry jam gently until smooth, then toss the fresh strawberries in the warm jam to create a shiny glaze.
Arrange the glazed strawberries on top of the set cheesecake. Refrigerate for an additional 30 minutes to let the flavors meld.
Run a knife around the edges of the springform pan before releasing the sides. Serve chilled and enjoy!
Nutrition Facts
Calories |
5089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 373.8 g | 479% | |
| Saturated Fat | 202.1 g | 1010% | |
| Polyunsaturated Fat | 22.5 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 276.5 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1445 mg | 31% | |
*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.
