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Irish Cream and Stout Cheesecake


Crumb Crust:

2 cups crumbs from Irish digestive biscuits or wheat biscuits such as Carr's or McVitie's brand (12 to 14 biscuits)

3 tablespoons unsalted Kerrygold Irish butter, melted

Irish Cream Filling:

3 (8-ounce) packages cream cheese, at room temperature

1 cup sugar

2 teaspoons vanilla

1 cup sour cream

1/3 cup Irish cream liqueur

4 large eggs

Sour Cream Topping:

1 cup sour cream

1/4 cup sugar

Stout Syrup:

1 cup Murphy's or Guinness stout

2 tablespoons brown sugar

Fresh berries, for garnish


To make crust: In a small bowl, combine crumbs and melted butter. Press crumb mixture onto bottom and up side of a 9-inch-round springform pan. Bake in preheated 325-degree oven 8 to 10 minutes, or until lightly browned. Remove from oven and let cool on a wire rack. Maintain oven temperature.

To make filling: Combine cream cheese, sugar and vanilla in a food processor fitted with the metal blade. Process 10 to 20 seconds, or until smooth. Add sour cream and Irish cream liqueur, and process 5 to 10 seconds. Add eggs, one at a time, processing after each addition.

Pour filling over biscuit crust. Bake about 55 minutes, or until edges are puffed and center is almost set. Remove from oven and let cool on a wire rack 10 minutes. Maintain oven temperature.

To make topping: In a small bowl, whisk together sour cream and sugar. Spoon over the warm cheesecake and bake 10 minutes longer. Remove from oven and let cool completely on a wire rack. Cover and refrigerate overnight.

To make syrup: In a medium saucepan over medium heat, bring stout to a boil. Reduce heat to medium low and cook 10 minutes, or until mixture is reduced to about 1/2 cup. Stir in brown sugar and cook 5 minutes or until mixture is syrupy. Remove from heat and let cool.

When ready to serve, release side of pan and cut cheesecake into wedges. Drizzle some of the syrup over each slice and garnish with fresh berries. Makes 10 to 12 servings.