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    You are in: Home / Recipes / Baileys Irish Cream Cheesecake Recipe
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    Baileys Irish Cream Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    10 mins

    2 hrs 30 mins

    Mille®'s Note:

    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!

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    Serves: 8


    of the ...

    Units: US | Metric


    1. 1
      To prepare vanilla wafer crumbs, place cookies in a plastic bag and finely crush until the required amount has been prepared.
    2. 2
      Place the vanilla wafer crumbs in a small mixing bowl.
    3. 3
      Melt the butter in a small saucepan and mix with the crushed wafers.
    4. 4
      Press the wafer and butter mixture into the base of an 8-inch cake or pie tin.
    5. 5
      Dissolve the gelatin in just enough cold water to soften it and reserve.
    6. 6
      In a large mixing bowl, beat together the cream cheese and sugar until well combined.
    7. 7
      In a separate bowl, whip the heavy cream until stiff peaks form and fold in the Bailey’s Irish Cream.
    8. 8
      Gently fold the Bailey’s and cream mixture into the creamed cheese and sugar.
    9. 9
      Add gelatin and continue to gently fold to combine all ingredients.
    10. 10
      Pour the cheese mixture on top of the wafer crust.
    11. 11
      Refrigerate and allow to set for 1 to 2-hours.
    12. 12
      Garnish with rosettes of whipped cream and a fan of freshly sliced strawberries, if desired.
    13. 13
      Serve cold and refrigerate any cheesecake that remains.

    Ratings & Reviews:

    • on March 30, 2005


      *** 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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2011

      If you do make this DO NOT put in the geletin! It still tasted good but true cheesecake.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baileys Irish Cream Cheesecake

    Serving Size: 1 (156 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 618.3
    Calories from Fat 503
    Total Fat 55.9 g
    Saturated Fat 34.5 g
    Cholesterol 178.2 mg
    Sodium 332.1 mg
    Total Carbohydrate 23.2 g
    Dietary Fiber 0.0 g
    Sugars 21.2 g
    Protein 7.1 g

    The following items or measurements are not included:

    vanilla wafers

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