Chocolate is definitely the flavor-of-the-month when Easter rolls around, so you might want to add just one more recipe — like this creamy cheesecake — to your dessert basket. You’ll find this and other springtime desserts in my cookbook, Flavors of Ireland. Signed copies are available on


SERVES 14 to 16

1 1/2 cups crushed digestive biscuits or graham crackers

2 tablespoons butter, melted

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

1 cup sugar

8 ounces semisweet chocolate, melted

1/4 cup Irish cream liqueur

3 large eggs, beaten

Fresh berries, for serving

Mint leaves, for garnish


  1. Preheat oven to 325° F.
  2. In a medium bowl, combine crumbs and butter. Press onto bottom of a 9-inch springform pan; bake for 10 minutes.
  3. In a large bowl, beat cream cheese and sugar with an electric mixer on medium speed until blended. Add chocolate and Irish cream; mix again. Add eggs, one at a time, mixing well after each addition on low speed; pour over crust.
  4. Bake for 55 to 65 minutes, or until center is almost set. Remove from oven and transfer to wire rack; let cool for 20 minutes. Run knife around the rim to loosen and let cool completely before removing the side of the pan. Refrigerate for at least 4 hours or overnight. Slice and serve with berries and garnish with mint. (Photo: Danelle Mccollum|

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Tags: Irish Kitchen, desserts, foods, menus

Comment by Fran Reddy on March 28, 2018 at 3:27pm

Oh my, this looks amazing! 

Comment by Michael J Vaughan on April 2, 2018 at 5:30pm

My that looks good...glad Lent is over


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