This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Lisa and Anna love to entertain and started their blog after years of friends hounding them for recipes and seeking advice about what to serve at parties. Their no-nonsense approach to entertaining has been featured in The Huffington Post, The Kitchn, Today.com and BuzzFeed. Lisa and Anna reside in the Minneapolis-St. Paul area, home to Juicy Lucys, the Mall of America and lots and lots of lakes.
It's International Whiskey Day and that calls for a celebration! What better way to celebrate than with a killer dessert? And the luck of the Irish is on your side because you get a double dose of Kerrygold goodness in this Irish Cream Cheesecake Recipe - first in the cheesecake and then again in the chocolate sauce.
Have you tried Kerrygold Irish Cream? It's a deliciously balanced blend of Irish Cream, Aged Irish Whiskey and a hint of chocolate. Even if you aren't a whiskey drinker, this liqueur is perfection in a glass. But more than that, it's also great to bake with. It takes a plain cheesecake and adds the just the right amount of velvety richness. We went the extra mile with this recipe and also added a bit of Kerrygold Irish Cream Liqueur to the chocolate sauce to give you a double dose of Irish Cream goodness.
Feeding a group? Cheesecake is a great dessert for entertaining guests. It has to be made ahead of time, which gives me more time the day of the party. Plus because it is so rich, one cheesecake can feed a lot of people.
Baking cheesecake might seem intimidating, but if you follow these easy steps, you will get a picture-perfect cheesecake every single time:
- Make sure that the ingredients are room temperature before you start. This helps the cream cheese mixture stay smooth and creamy without having to overbeat it.
- Use a water bath. Now I cheated a little on this and put my cheesecake on the middle rack of the oven and put a cake pan filled halfway with boiling water on the rack below. This gives the same effect without having to worry about water seeping into my crust.
- Let it sit in the oven after baking. Don't be in a hurry to get this cheesecake out of the oven. After preheating your oven, bake it for 55 minutes and then turn the oven off. Keep the oven door closed and let it rest in the oven for another hour.
The end result? A restaurant-worthy cheesecake that is rich and velvety smooth - without any cracks! Drizzle generously with chocolate sauce and serve proudly.