Mouthwatering Irish Cream Cheesecake Tart

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup Irish cream liqueur (e.g., Baileys)
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• Fresh raspberries, for garnish
• Whipped cream, for serving (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9 inch springform pan.
3. In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition.
4. Stir in the Irish cream liqueur, sour cream, vanilla extract, and salt until well combined.
5. Pour the filling over the crust in the springform pan and smooth the top with a spatula.
6. Bake for 40 45 minutes, or until the center is set and only slightly jiggly.
7. Allow the tart to cool at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.
8. Before serving, garnish with fresh raspberries and a dollop of whipped cream, if desired.

Chef’s Insight

Allow the cream cheese to come to room temperature before mixing with other ingredients for a smoother consistency.

Notes

Use high-quality Irish cream liqueur for the best flavor. - Be sure to use full-fat cream cheese and sour cream for a rich, creamy filling.