Prep 10 mins
Cook 2 hrs 30 mins
R & A Bailey introduced its Original Irish Cream in 1974 after discovering the secret that would allow milk to be separated into double cream, and blended with natural flavors. Irish whiskey, being considered a natural flavor, was the perfect ingredient to add. Steeped in history and lore, it was named after the Dublin pub The Bailey, rumored to be a favorite haunt of author James Joyce. This recipe captures part of Ireland's lore in a cheesecake!
- 1 1⁄2 cups vanilla wafers, crushed
- 8 ounces butter
- 5 envelopes gelatin
- 5 tablespoons water
- 8 ounces cream cheese
- 3⁄4 cup granulated sugar
- 2 cups heavy cream
- 1⁄4 cup Baileys Irish Cream
- whipped cream
- fresh strawberries (to garnish) (optional)
- To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
- Place the vanilla wafer crumbs in a small mixing bowl.
- Melt the butter in a small saucepan and mix with the crushed wafers.
- Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
- Dissolve the gelatin in just enough cold water to soften it and reserve.
- In a large mixing bowl, beat together the cream cheese and sugar until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Baileys Irish Cream.
- Gently fold the Baileys and cream mixture into the creamed cheese and sugar.
- Add gelatin and continue to gently fold to combine all ingredients.
- Pour the cheese mixture on top of the wafer crust.
- Refrigerate and allow to set for 1 to 2-hours.
- Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
- Serve cold and refrigerate any cheesecake that remains.
*** The taste was great; I did not like the texture at all. I think the 5 envelopes of geletin is an error. I will try this again, but with 1 envelope of geletin. — Jun 16, 2004, 3 members found this helpful I tried it again with only the 1 envelope of geletin but the consistancy was more like a light mousse, not cheesecake. My daughters thought it would make a wonderful finger dessert in little tart shells; but we all agreed to give up on this recipe for cheesecake and try another one.
If you do make this DO NOT put in the geletin! It still tasted good but true cheesecake.