Tuesday, November 17, 2009

Murphy's and Bailey's Cheesecake


* Crumb Crust
* 1 C crumbs from Gingersnaps or biscuits such as Carr's or McVities (6 to 8 biscuits)
* 3 Tbl unsalted 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


Preheat oven to 350
In a small bowl combine the crumbs and melted butter
Press crumb mixture onto the bottom and up sides of a 9" round springform pan
Bake 8 - 10 minutes or until lightly browned
Remove and let cool on wire rack
In a medium saucepan over medium heat, combine stout and brown sugar.
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
Remove from heat and let cool
In a large bowl, combine cream cheese and confectioner's sugar and beat until smooth
Add the cream and beat 3 to 4 minutes or until smooth
Stir in half the Murphy's syrup and all of the Baileys
In a small bowl, combine the gelatin and boiling water
Stir until the gelatin is completely dissolved, about 5 minutes
Stir 2 Tbl of the syrup into the gelatin, then stir the gelatin into the cream cheese mixture.
Pour the filling over the biscuit crust
Refrigerate for 3 to 4 hours, or until firm
Set aside the remaining syrup at room temperature
When ready to serve, release the sides of the pan and cut cheesecake into wedges
Drizzle with some of the syrup and garnish with a few berries

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