Murphy's and Bailey's Cheesecake

Cheesecake with booze??? Where do I sign up? Actually, I did this recipe for one of my finals while in school. It was a HUGE hit! It was basically a catered event with chefs from all over tasting our stuff. I had cut the cheesecake into bite-size squares and served them in cupcake liners. I couldn't even get the cheesecake to my table fast enough! They were snatched off my tray before I even got them there. The only thing I caution is that because this is a no-bake cheesecake, the recipe calls for gelatin. Using a little too much gelatin, or not using enough can quickly turn this recipe into a huge failure. It may be superb the first time you make it and not come out the second try, and vice-versa. But it is SO worth it!!! I use a simple graham cracker crust, but you can use Irish biscuits also.

Murphy's and Bailey's Cheesecake
Serves ~ 10 to 12


Crumb Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons unsalted butter

4 cups of Murphy's stout (you may also use Guinsess)
2 cups dark brown sugar

One 8-ounce package cream cheese at room temperature
1 cup confectioner's sugar
2 cups heavy cream
3/4 cup Bailey's Irish Cream liqueur
One 1/4-ounce envelope unflavored gelatin
1 cup boiling water
Fresh berries for garnish

1. To make the crust: Preheat the oven to 350°F. 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.

2. To make the syrup: In a medium saucepan over medium heat, combine the stout and brown sugar. Gently bring to a boil, then reduce the heat to low and simmer for 8 to 10 minutes, or until the mixture is thick and syrupy and coats the back of a spoon. Remove from the heat and let cool.

3. 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 a tablespoons 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.

4. 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.

*Photo and recipe are courtesy of epicurean.com. Recipe has been slightly altered

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