“Luck of the Irish” Cheesecake

February 19, 2013 by Kenmore

Chef Damo of Kerryman Irish Bar & Restaurant shares a recipe for Bailey’s Irish Cheesecake.


preparation time
0 mins

cook time




2 pounds cream cheese

6 ounces baileys

9 ounces digestive Irish biscuits (graham crackers)

6 ounces butter (melted)

8 gelatin sheets

4 cup water

1 cup heavy cream

24 ounces powdered sugar

4 egg whites


Crumble digestive cookies in a food processor. Add the melted butter and combine with the back of a spoon pat the butter cookie mixture to the bottom of a 9' springstrom pan and refrigerate. Put your gelatin into warm water to dissolve. Combine cream cheese, sugar and baileys in a food processor and keep on high until there is a watery consistency. Whip heavy cream to form thick pearls. Whip your egg whites until pearls are formed. Whip your cream cheese mixture, heavy cream and egg whites. Add your gelatin a little at a time. Ladle or pour your mixture on top of the now hardened crust. Refrigerate for six hours or overnight. Serve with your favorite fruit.


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