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A Taste of the Emerald Isle: Irish Strawberry-And-Cream Cheesecake

There’s a certain magic that happens when familiar, comforting flavors meet the sophisticated elegance of a perfectly executed dessert. For me, this Irish Strawberry-And-Cream Cheesecake is a perfect example. I first encountered a version of this decadent treat at a cozy pub nestled in the Irish countryside, where the air was thick with the scent of peat smoke and the promise of good food. That cheesecake, with its creamy, dreamy filling subtly infused with the warmth of Irish cream and the bright kiss of strawberries, was a revelation. It was more than just dessert; it was an experience, a fleeting moment of pure bliss that I’ve been chasing ever since in my own kitchen. This recipe, refined and perfected, brings that same enchanting quality to your table, a sweet echo of Ireland’s rich culinary heritage.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 9 hours 10 minutes (includes chilling)
Servings: 10-12
Yield: 1 (9-inch) cheesecake
Dietary Type: Dessert

Ingredients

For the Crust:

1 cup graham cracker crumbs
3 tablespoons butter, melted
3 tablespoons sugar

For the Filling:

4 (8 ounce) packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
¼ cup Irish cream (such as Bailey’s Irish Cream)
4 large eggs
1 ¼ cups sour cream, divided
3 tablespoons strawberry preserves

For Garnish:

Fresh strawberries (whole or sliced)

Equipment Needed

To create this delightful cheesecake, you will need a 9-inch springform pan, a mixing bowl for the crust, a large bowl for the filling, an electric mixer (handheld or stand mixer), measuring cups and spoons, a wire rack for cooling, and a knife for swirling and loosening.

Instructions

Begin by preparing the crust. In a medium bowl, thoroughly stir together the graham cracker crumbs, melted butter, and sugar until the mixture resembles coarse, damp sand.
Press this mixture evenly and firmly into the bottom of a lightly greased 9-inch springform pan.
Preheat your oven to 325°F (160°C). Bake the crust for 10 minutes. Once baked, remove from the oven and place on a wire rack to cool completely.
After the crust has cooled, decrease the oven temperature to 300°F (150°C).
In a large bowl, using your electric mixer on medium speed, beat the softened cream cheese, 1 cup of sugar, and all-purpose flour until the mixture is completely smooth and free of lumps.
Gradually add in the vanilla extract and Irish cream, beating on low speed just until blended. Be careful not to overmix at this stage.
Next, add the eggs, one at a time, beating on low speed just until blended after each addition. Overbeating after adding eggs can introduce too much air, leading to cracks.
Finally, stir in ¾ cup of the sour cream, again beating just until blended.
Now, it’s time to assemble the cheesecake. Pour half of the prepared batter into the cooled crust in the springform pan.
Dollop the strawberry preserves evenly over the surface of the batter in the pan.
Using a knife, gently swirl the preserves into the batter to create a marbled effect. Be careful not to mix them in completely; you want distinct swirls.
Top the swirled batter with the remaining batter, spreading it evenly to cover the preserves.
Bake the cheesecake in the preheated 300°F (150°C) oven for 55 minutes. The cheesecake is ready when the edges are set, but the center will still appear slightly jiggly. This is normal for a rich cheesecake.
Once the baking time is complete, turn the oven off, but leave the cheesecake inside with the oven door slightly ajar for 15 minutes. This gradual cooling helps prevent cracking.
After the 15-minute resting period in the oven, remove the cheesecake from the oven. Gently run a knife around the edge of the cheesecake to loosen it from the sides of the springform pan. This also helps prevent cracking as it cools.
Cool the cheesecake completely on a wire rack.
Once completely cooled, cover the cheesecake with plastic wrap (making sure it doesn’t touch the surface) and chill in the refrigerator for at least 8 hours, or preferably overnight. This crucial chilling period allows the cheesecake to firm up and develop its rich flavor.
Before serving, release and remove the sides of the springform pan.
For an extra touch of creamy indulgence, you can spread the remaining ½ cup of sour cream evenly over the top of the cheesecake. (Optional – some prefer the tangy counterpoint, while others might find it unnecessary depending on their preference for sweetness).
Garnish generously with fresh strawberries, either whole or sliced, just before serving.

Expert Tips & Tricks

The key to a beautiful, crack-free cheesecake lies in gentle handling and controlled cooling. Resist the urge to overmix the batter, especially after adding the eggs, as this incorporates air that can cause the cake to puff up too much and then collapse, leading to cracks. The water bath method is a classic technique for ensuring even baking and preventing cracks, though this recipe achieves a lovely result without it through careful temperature management and the gentle oven-off cooling. If you’re short on time and can’t wait the full 8 hours for chilling, a minimum of 4-6 hours is acceptable, but the texture and flavor will be optimal after an overnight rest.

Serving & Storage Suggestions

This Irish Strawberry-And-Cream Cheesecake is best served chilled. Allow it to sit at room temperature for about 15-20 minutes before slicing to achieve the perfect texture. A sharp, thin knife, dipped in hot water and wiped dry between each slice, will ensure clean, beautiful cuts. Store any leftover cheesecake, tightly covered, in the refrigerator for up to 3-4 days. It does not typically need reheating, but if you prefer a slightly softer texture, you can let it sit out for a short while before serving again. Freezing is also an option; wrap the cheesecake tightly in plastic wrap and then in foil, and it can be frozen for up to 1 month. Thaw overnight in the refrigerator.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	592.6 kcal
Calories from Fat	395 kcal
Total Fat	44 g	67 %
Saturated Fat	26.6 g	133 %
Cholesterol	206.2 mg	68 %
Sodium	389.1 mg	16 %
Total Carbohydrate	39.9 g	13 %
Dietary Fiber	0.4 g	1 %
Sugars	29.7 g	118 %
Protein	11.1 g	22 %

(Nutritional values are estimates and may vary based on specific ingredients and brands used.)

Variations & Substitutions

For a gluten-free version, simply swap out the graham cracker crumbs for your favorite gluten-free cookie crumbs or a pre-made gluten-free graham cracker crust. If Irish cream isn’t readily available, a good quality vanilla liqueur or even a splash of dark rum with a hint of almond extract can offer a complementary flavor profile, though the distinct character of Irish cream will be missed. For a fruitier swirl, consider using raspberry or a mixed berry preserves instead of strawberry.

FAQs

Q: Why is my cheesecake cracking?
A: Cracks often occur due to overmixing the batter, overbaking, or a sudden temperature change. The method of turning off the oven and letting the cheesecake cool gradually helps to minimize this.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, it’s highly recommended. The cheesecake needs at least 8 hours to chill, so making it the day before is ideal for optimal texture and flavor.

Q: What is the purpose of the sour cream in the filling?
A: Sour cream adds a lovely tanginess and moisture to the cheesecake, contributing to its creamy texture and balancing the sweetness.

Q: My cheesecake still looks unset in the middle. Is that okay?
A: Yes, it’s perfectly normal! The center of a cheesecake should have a slight wobble when it comes out of the oven. It will continue to set as it cools and chills.

Q: How can I ensure my cream cheese is properly softened?
A: Softened cream cheese should be at room temperature, meaning it yields to gentle pressure. You can leave it on the counter for about an hour or two, or carefully microwave it in short bursts (15-20 seconds at a time), stirring in between, until it reaches the desired consistency.

This Irish Strawberry-And-Cream Cheesecake is a dessert that speaks of comfort, celebration, and a touch of old-world charm. It’s perfect for special occasions, family gatherings, or simply as a delightful indulgence. Serve it with a dollop of freshly whipped cream and a glass of something bubbly, and savor every luscious bite. I’d love to hear about your own cheesecake adventures!

Irish Strawberry-And-Cream Cheesecake Recipe