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Irish Strawberry-and-Cream Cheesecake

Southern Living NOVEMBER 2005

  • Yield: Makes 10 to 12 servings
  • Prep time:20 Minutes
  • Bake:1 Hour, 5 Minutes
  • Stand:15 Minutes
  • Chill:8 Hours


  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 3 tablespoons sugar
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1/4 cup Irish cream liqueur
  • 4 large eggs
  • 1 1/4 cups sour cream, divided
  • 3 tablespoons strawberry preserves
  • Garnish: whole strawberries


Stir together first 3 ingredients; press mixture into bottom of a lightly greased 9-inch springform pan.

Bake crust at 325° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 300°.

Beat cream cheese, 1 cup sugar, and 3 tablespoons flour at medium speed with an electric mixer until smooth. Gradually add vanilla and Irish cream liqueur, beating just until blended. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Add 3/4 cup sour cream, beating just until blended.

Pour half of batter into prepared crust. Dollop strawberry preserves over batter; gently swirl batter with a knife to create a marbled effect. Top with remaining batter.

Bake at 300° for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn off oven; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours.

Release and remove sides of pan. Spread remaining 1/2 cup sour cream evenly over top of cheesecake; garnish, if desired.

Note: For testing purposes only, we used Baileys Irish Cream.


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Irish Strawberry-and-Cream Cheesecake recipe