Kerrygold Irish Cream Liqueur Cheesecake

Thursday, March 9, 2017

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, 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:

  1. 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.
  2. 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.
  3. 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.

Kerrygold Irish Cream Liqueur Cheesecake


1 1/2 Cups chocolate cookie crumbs

4 tablespoons unsalted Kerrygold Butter, melted

Cheesecake Filling

3 (8-ounce) packages cream cheese, room temperature

3 eggs

1 cup sugar

8 ounces sour cream

2 ounces Kerrygold Irish Cream Liqueur

Chocolate Sauce

5 ounces bittersweet chocolate chips

4 ounces heavy whipping cream

1 ounce Kerrygold Irish Cream Liqueur


Preheat oven to 325 degrees.


In a small bowl, mix together chocolate cookie crumbs and melted butter. Press into bottom of springform pan and set aside.


Place the cream cheese  in the bowl of a stand mixer and beat on low speed until smooth and creamy. Add eggs one at a time, beating on low speed after each until just combined. Scrape down the sides of the bowl after each. Add sugar and beat on low speed until creamy, about 2 minutes. Add sour cream and Kerrygold Irish Cream Liqueur and beat on low speed until combined.

Pour filling into prepared springform pan. Fill a baking dish halfway with boiling water and place on lowest rack of oven. Place cheesecake on middle rack of oven and set timer for 55 minutes.

Turn oven off and leave cheesecake in oven for one hour. After one hour, remove cheesecake from oven and cool completely on a rack.

Wrap and chill for at least 4 hours.

Chocolate Sauce

Heat whipping cream on stove until hot, but not boiling. Add chocolate chips and stir until melted. Add Kerrygold Irish Cream and whisk until blended.