Irish Cream Cheesecake



Welcome Back to Easy Desserts,


I forget where I read it from, but I heard that Cheesecake is like the white gold of the dessert world. In this month’s post we’ll be making Cheesecake, but not just any type of Cheesecake we’ll be adding some Irish Cream to the mix. So, I guess in a way this would double as an enjoyable recipe to use for St. Patty’s Day too! As I was talking to my poet about what I was making for this month’s post he pointed out the Cheesecake will turn a light brown (because of the Irish Cream). So, he suggested adding something special he found called, “White Gold” sauce. Before, we start filling our SupaCute Joli cups here’s some history a Cheesecake.


photo credit:

Cheesecake History:

The first “cheesecake” may have been created on the Greek island of Samos. The writer Athenaeus is credited with writing the first Greek cheesecake recipe in 230 AD. Greek brides and grooms were also known to use cheesecake as a wedding cake the simple ingredients of flour, wheat, honey, and cheese were formed into a cake and baked, a much simpler cake then the recipes available today. The cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic Games in 776 BC.

When the Romans conquered Greece, the cheesecake recipe was just one spoil of war. They modified it including crushed cheese and eggs. These ingredients were baked under a hot brick and it was served warm. Occasionally, the Romans would put the cheese filling in a pastry. The Romans called their cheesecake “libuma” and they served it on special occasions. Marcus Cato, a Roman politician in the first century B.C., is credited with recording the oldest known Roman cheesecake recipe.

As the Romans expanded their empire, they brought cheesecake recipes to the Europeans. Great Britain and Eastern Europe began experimenting with ways to put their own unique spin on cheesecake. In each country of Europe, the recipes started taking on different cultural shapes, using ingredients native to each region. In 1545, the first cookbook was printed. It described the cheesecake as a flour-based sweet food. Even Henry VIII’s chef did his part to shape the cheesecake recipe. Apparently, his chef cut up cheese into very small pieces and soaked

those pieces in milk for three hours. Then, he strained the mixture and added eggs, butter, and sugar.

It was not until the 18th century, that cheesecake started to look like something we recognize today. Europeans began to use beaten eggs instead of yeast to make their bread and cakes rise. Removing the overpowering yeast flavor made cheesecake taste more like a dessert treat. When Europeans immigrated to America, some brought their cheesecake recipes along.

Cream cheese was an American addition to the cake, and it has since become a staple ingredient in the United States. In 1872, a New York dairy farmer was attempting to replicate the French cheese Neufchatel. Instead, he accidentally discovered a process which resulted in the creation of cream cheese. Three years later, cream cheese was packaged in foil and distributed to local stores under the Philadelphia Cream Cheese brand. The Philadelphia Cream Cheese brand was eventfully purchased by the Kraft Cheese Company in 1928.


photo made by Dessert Girlie

New York and US Cities’ Cheesecake:

Of course, no story of cheesecake is complete without delving into the origins of the New York style cheesecake. The Classic New York style cheesecake is served with just the cake – no fruit, chocolate or caramel is served on the top or on the side. This famously smooth-tasting cake gets its signature flavor from extra egg yolks in the cream cheesecake mix.

By the 1900s, New Yorkers were in love with this dessert. Virtually every restaurant had its own version of cheesecake on their menu. Arnold Reuben is best known for his signature sandwiches, is generally credited for creating the New York Style cheesecake. He was so intrigued by this dish that he experimented with the recipe we have today.

New York is not the only place in America that puts its own spin on cheesecakes. In Chicago, sour cream they add to the recipe to keep it creamy. While in, Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings. Around St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling.

No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. From its earliest recorded beginnings to its current iconic status around the world. 

Fun Dates:

July 30, is National Cheesecake Day.


photo credit: Getty Images

On September 21, 2013, the world’s largest Cheesecake was made.
It weighed in at 6,900 lbs (3,129.787 kg) and was created by Philadelphia Cream Cheese, in Lowville, New York, USA, The cheesecake was created using Philadelphia "ready to serve" filling over a graham cracker crust, at the Lowville Cream Cheese Festival. The cake measured 7 ft 6.25 in (2.292 m) across, and 2 ft 7 in (.787 m) tall.


What You’ll Need:

       chocolate cookie crumble
       2 tablespoons butter or margarine, melted
Cheesecake Filling:
     1 box cream cheese pudding
       1 cup milk
       1 package whipped cream cheese (8 oz)
       1/2 cup Irish Cream (coffee creamer or Bailey’s)


White Gold Sauce (optional):
       6 tablespoons Greek yogurt
       3/4 cup whipping cream
       1/2 cup condensed milk
       18 chopped cherries (about 1 and 1/2 per cup)


Crust Layer:

Add graham crackers or cookies into mixer and pulse until well blended. Scoop and fill to the line on each cup. Pack down the crumble.


Cream Cheese Layer:

In a large mixing bowl, beat the cream cheese until smooth with an electric mixer. Add the milk and pudding to the whipped cream cheese. Mix until smooth.


Finishing Touches, White Gold Sauce:

Mix together yogurt, cream, and milk until well combined. Chop cherries and place on top of the Cheesecake, then pour the “White Gold” on the cherries.


Enjoy these treats for about a week when covered or unless the dairy expires before.


Happy St Patrick’s Day


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Until next time …

Dessert Girlie


PS Some of you have written me asking if I’ll be defending my first place win (with the judges) this year. Last year the contest was in March, but this year it will be May 20th. For now, I’m not sure, but I have until April to enter. If I decide to enter, I will include more information in my April blog. From what I heard it will be a larger location in hopes of a bigger turnout.




March 15, 2018 by Monique Moussan
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