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Preparation time: 45 minutes
Total time: 4 hours, 45 minutes (not all active time)
Serves: 12
Crumb crust:
1 1/2 cups crumbs from gingersnaps or Irish digestive biscuits, such as
Carr's or McVitie's brand (6 to 8 biscuits)
3 tablespoons unsalted Irish butter, melted
Syrup:
4 cups Murphy's stout
2 cups dark brown sugar
Filling:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups heavy whipping cream
3/4 cup Baileys Irish Cream liqueur
1 envelope (\-ounce) unflavored gelatin
1 cup boiling water
Fresh berries for garnish
To make the crust: Preheat the oven to 350 degrees.
In a small bowl, combine the crumbs and melted butter. Press the crumb
mixture onto the bottom and up the sides of a 9-inch round springform pan.
Bake for 8 to 10 minutes, 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 minutes, 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
confectioners' sugar and beat until smooth with an electric mixer. Add the
cream and beat for 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 tablespoons of
the syrup into the gelatin, then stir the gelatin into the cream cheese
mixture. Pour the filling over the crust. Refrigerate about 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 the cheesecake
into wedges. Drizzle some of the remaining Murphy's syrup around each
slice and garnish with fresh berries.
Total time: 4 hours, 45 minutes (not all active time)
Serves: 12
Crumb crust:
1 1/2 cups crumbs from gingersnaps or Irish digestive biscuits, such as
Carr's or McVitie's brand (6 to 8 biscuits)
3 tablespoons unsalted Irish butter, melted
Syrup:
4 cups Murphy's stout
2 cups dark brown sugar
Filling:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups heavy whipping cream
3/4 cup Baileys Irish Cream liqueur
1 envelope (\-ounce) unflavored gelatin
1 cup boiling water
Fresh berries for garnish
To make the crust: Preheat the oven to 350 degrees.
In a small bowl, combine the crumbs and melted butter. Press the crumb
mixture onto the bottom and up the sides of a 9-inch round springform pan.
Bake for 8 to 10 minutes, 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 minutes, 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
confectioners' sugar and beat until smooth with an electric mixer. Add the
cream and beat for 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 tablespoons of
the syrup into the gelatin, then stir the gelatin into the cream cheese
mixture. Pour the filling over the crust. Refrigerate about 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 the cheesecake
into wedges. Drizzle some of the remaining Murphy's syrup around each
slice and garnish with fresh berries.
