Murphys And Baileys Cheesecake |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 12 |
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From the Irish Pub Cookbook, a creation of chef Mark Russell of The White House in Kinsale, County Cork Ingredients:
crumb crust |
1 c crumbs from gingersnaps or biscuits such as carr's or mcvities (6 to 8 biscuits) |
3 tbl unsalted kerrygold butter, melted |
syrup |
4 cups murphy's stout |
2 c dark brown sugar |
filling |
1 8 ounce pkg cream cheese, room temperature |
1 c confectioner's sugar |
2 c heavy whipping cream |
3/4 c baileys irish cream |
1 (1/4 oz) envelope unflavored gelatin |
1 c boiling water |
fresh berries for garnish, if desired |
Directions:
1. Crust
2. Preheat oven to 350
3. In a small bowl combine the crumbs and melted butter
4. Press crumb mixture onto the bottom and up sides of a 9 round springform pan
5. Bake 8 - 10 minutes or until lightly browned
6. Remove and let cool on wire rack
7. Syrup
8. In a medium saucepan over medium heat, combine stout and brown sugar.
9. Gently bring to a boil, then reduce heat to low and simmer 8 -10 minutes or until mixture is thick and will coat the back of a spoon
10. Remove from heat and let cool
11. Filling
12. In a large bowl, combine cream cheese and confectioner's sugar and beat until smooth
13. Add the cream and beat 3 to 4 minutes or until smooth
14. Stir in half the Murphy's syrup and all of the Baileys
15. In a small bowl, combine the gelatin and boiling water
16. Stir until the gelatin is completely dissolved, about 5 minutes
17. Stir 2 Tbl of the syrup into the gelatin, then stir the gelatin into the cream cheese mixture.
18. Pour the filling over the biscuit crust
19. Refrigerate for 3 to 4 hours, or until firm
20. Set aside the remaining syrup at room temperature
21. When ready to serve, release the sides of the pan and cut cheesecake into wedges
22. Drizzle with some of the syrup and garnish with a few berries
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