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Irish Cream Cheesecake


1 cup graham cracker crumbs
cup granulated sugar
cup margarine, melted
1 envelope unflavoured gelatine
cup cold water
1 cup granulated sugar
3 eggs, separated
16 ounces cream cheese, softened
2 tablespoons cocoa
2 tablespoons bourbon
1 cup whipping cream, whipped


Combine crumbs, sugar and margarine; press onto bottom of a 9 inch spring form pan.

Soften gelatine in water; stir over low heat until dissolved. Blend in ¾ cup sugar and beaten egg yolks; cook, stirring constantly, over low heat for 3 minutes.

Combine cream cheese and cocoa, mixing at medium speed of electric mixer until well blended. Gradually add gelatine mixture and bourbon, mixing until blended. Chill until thickened but not set.

Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture; pour over crust. Chill until firm.

Garnish by placing long chocolate curls in spoke fashion around centre of cheesecake. Fill the centre with silver candy balls, if desired.

Variation: Substitute 2 tablespoons cold coffee for the bourbon

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