Murphy's and Baileys Cheesecake

By rossboys

Ingredients

• Crumb Crust:
• 1-1/2 cups from gingersnaps or Irish digestive biscuits, such as Carr's or McVitie's brand (6 to 8 biscuits)
• 3 Tbsp unsalted Irish butter, melted
• Syrup:
• 4 cups Murphy's stout
• 2 cups dark brown sugar
• Filling:
• 1 pkg (8oz) cream cheese, softened
• 1 cup confectioners sugar
• 2 cups heavy whipping cream
• 3/4 cup Baileys Irish Cream liqueur
• 1 envelope (1/4oz) unflavored gelatin
• 1 cup boiling water
• Fresh berries for garnish

Details

Servings 12

Preparation

Step 1

To make the crust: Preheat the oven to 350 deg.
In a small bowl, combine the crumbs and melted butter. Press the crumb mixture onto the bottom and up the sides of a 9" round springform pan. Bake for 8 to 10 min, or until lightly browned. Remove from the oven and let cool on a wire rack.

To make the syrup: In a medium saucepan over medium heat, stir together the stout and brown sugar. Gently bring to a boil, then reduce the heat to low and simmer for 20 min, or until the mixture is thick and syrupy and coats the back of a spoon. Remove from the heat and let cool. It will continue to thicken while it cools. It should be the thickness of molasses.

To make the filling: In a large bowl, combine the cream cheese and confections' sugar and beat until smooth with an electric mixer. Add the cream and beat for 3 to 4 min, 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 Tbsp of the syrup into the gelatin, then stir the gelatin into the cream cheese mixture. Pour the filling over the crust. Refrigerate about 4 hrs, or until firm. Set aside the remaining syrup at room temperature.

When ready to serve, release the sides of the pan and cut the cheesecake into wedges. Drizzle some of the remaining Murphy's syrup around each slice and garnish with fresh berries.