Irish Cream Cheesecake
A community recipe by tdNot tested or verified by Nigella.com
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Whisk cream cheese and greek yoghurt until smooth. Add the eggs and whisk again before adding the Irish cream liquer. Pour the mixture into a 7-inch (18cm) cake tin with 3-inch (7.5cm) high sides smoothing it out with the back of a spoon. Bake in the center of the oven for 1¼ hours. After that, turn the oven off but leave the cheesecake inside until completely cold to prevent cracking. Chil in the fridge overnight, before serving.
Whisk cream cheese and greek yoghurt until smooth. Add the eggs and whisk again before adding the Irish cream liquer. Pour the mixture into a 7-inch (18cm) cake tin with 3-inch (7.5cm) high sides smoothing it out with the back of a spoon. Bake in the center of the oven for 1¼ hours. After that, turn the oven off but leave the cheesecake inside until completely cold to prevent cracking. Chil in the fridge overnight, before serving.
Introduction
Cheesecake lovers delight!
Cheesecake lovers delight!
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 12
Metric
U.S.
- 50 millilitres irish liquer
- 250 grams cream cheese
- 200 grams Greek yoghurt
- 2 large eggs
- 40 grams caster sugar
- 2 fluid ounces irish liquer
- 8⅚ ounces cream cheese
- 7 ounces Greek yoghurt
- 2 large eggs
- 1⅖ ounces superfine sugar
Method
Irish Cream Cheesecake is a community recipe submitted by td and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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