“Luck of the Irish” Cheesecake

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


preparation Time
0 mins

cook Time
0 mins


1142 per serving


  • 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.

recipe by



The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.