Cooking Irish can also be found PETITCHEF and Pinterest.
My children Erin and Eli on the front steps of the Haven Hotel in Dunmore East 1985.
I had a version of this at the Haven Hotel in Dunmore East, County Waterford. I think this is my favorite fun hotel in Ireland. It is a beautiful, family-owned inn situated in a picturesque fishing village on the Waterford Harbour. A stay is a must for any tourist or just enjoy dinner. Renowned worldwide for its beauty and tranquility, Dunmore East has it all, whether you want to fish, angle, golf, surf, ride, sail or just sunbathe and relax on one of Dunmore East's many sandy beaches.
I'm a New York girl, and I do love Junior's cheesecake, but this Irish version is yummy too. Have a piece and envision yourself at the beautiful inlet of Dunmore East. Transport yourself to the veranda at the Haven Hotel. You will never want to leave.
Bailey's Irish Cream Cheesecake
Ingredients:
Crust
1 c. flour
1/4 c. sugar
1 tsp. lemon peel
1/2 tsp. vanilla
1 egg yolk
3/4 c. softened butter
Filling
5 8 oz. pkg. cream cheese room temperature
1 1/3 tsp. orange peel
1 3/4 c. sugar
3 T. flour
1/4 tsp. vanilla
1/3 c. Bailey's Irish Cream
5 eggs
2 yolks
1/4 c. heavy cream
Whipped Bailey's Irish Cream
2 c. heavy or whipping cream
1/4 sugar
2 T. Bailey's Irish Cream
Directions:
Combine all ingredients for crust. Take 1/3 of crust and spread over the bottom of a large 9-inch spring-form pan. Bake in a 400° preheated oven for 6 to 8 minutes until a very light golden brown. Place top of spring-form pan onto the bottom crust and shape the remainder of the crust along the sides of the pan leaving one inch at the top. Combine all filling ingredients into a separate large mixing bowl. Mix fully using medium speed. Pour into crust, and it should come to the top of the crust. Bake at 500° for 10 minutes and then reduce to 250° for one hour. Cool for four hours before adding topping: powdered chocolate or chocolate curls. Refrigerate. Follow timing and temperatures exactly to avoid cracking of the top.
Add the cream into a small, deep mixing bowl, and whip quickly with a wire whisk until slightly thickened. Now add the sugar and Bailey's. Continue to whip only until soft peaks form. You can also use an electric hand mixer. Just mix again until soft peaks form.
To Plate:
Take out of refrigerator so cheesecake can warm to room temperature before serving. Generously dollop each slice with Whipped Bailey's Irish Cream. Garnish with fresh raspberries.
My children Erin and Eli on the front steps of the Haven Hotel in Dunmore East 1985.
I had a version of this at the Haven Hotel in Dunmore East, County Waterford. I think this is my favorite fun hotel in Ireland. It is a beautiful, family-owned inn situated in a picturesque fishing village on the Waterford Harbour. A stay is a must for any tourist or just enjoy dinner. Renowned worldwide for its beauty and tranquility, Dunmore East has it all, whether you want to fish, angle, golf, surf, ride, sail or just sunbathe and relax on one of Dunmore East's many sandy beaches.
I'm a New York girl, and I do love Junior's cheesecake, but this Irish version is yummy too. Have a piece and envision yourself at the beautiful inlet of Dunmore East. Transport yourself to the veranda at the Haven Hotel. You will never want to leave.
Bailey's Irish Cream Cheesecake
Ingredients:
Crust
1 c. flour
1/4 c. sugar
1 tsp. lemon peel
1/2 tsp. vanilla
1 egg yolk
3/4 c. softened butter
Filling
5 8 oz. pkg. cream cheese room temperature
1 1/3 tsp. orange peel
1 3/4 c. sugar
3 T. flour
1/4 tsp. vanilla
1/3 c. Bailey's Irish Cream
5 eggs
2 yolks
1/4 c. heavy cream
Whipped Bailey's Irish Cream
2 c. heavy or whipping cream
1/4 sugar
2 T. Bailey's Irish Cream
Directions:
Combine all ingredients for crust. Take 1/3 of crust and spread over the bottom of a large 9-inch spring-form pan. Bake in a 400° preheated oven for 6 to 8 minutes until a very light golden brown. Place top of spring-form pan onto the bottom crust and shape the remainder of the crust along the sides of the pan leaving one inch at the top. Combine all filling ingredients into a separate large mixing bowl. Mix fully using medium speed. Pour into crust, and it should come to the top of the crust. Bake at 500° for 10 minutes and then reduce to 250° for one hour. Cool for four hours before adding topping: powdered chocolate or chocolate curls. Refrigerate. Follow timing and temperatures exactly to avoid cracking of the top.
Add the cream into a small, deep mixing bowl, and whip quickly with a wire whisk until slightly thickened. Now add the sugar and Bailey's. Continue to whip only until soft peaks form. You can also use an electric hand mixer. Just mix again until soft peaks form.
To Plate:
Take out of refrigerator so cheesecake can warm to room temperature before serving. Generously dollop each slice with Whipped Bailey's Irish Cream. Garnish with fresh raspberries.
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