“Luck of the Irish” Cheesecake
Chef Damo of Kerryman Irish Bar & Restaurant shares a recipe for Bailey’s Irish Cheesecake.
preparation
preparation time
0 mins
cook time
0
servings
10
calories
1142
ingredients
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
directions
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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