If you want some real Irish eats, think boxty, a large potato pancake that's often wrapped around meat, or bangers and mash. (Regina H. Boone/Detroit Free Press/MCT)
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Total time: 4 hours, 45 minutes (not all active time)
Serves: 12
Crumb crust:
1 1/2 cups crumbs from gingersnaps or Irish digestive biscuits, such as Carr's or McVitie's brand (6 to 8 biscuits)
3 tablespoons unsalted Irish butter, melted
Syrup:
4 cups Murphy's stout
2 cups dark brown sugar
Filling:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups heavy whipping cream
3/4 cup Baileys Irish Cream liqueur
1 envelope (\-ounce) unflavored gelatin
1 cup boiling water
Fresh berries for garnish
To make the crust: Preheat the oven to 350 degrees.
In a small bowl, combine the crumbs and melted butter. Press the crumb mixture onto the bottom and up the sides of a 9-inch round springform pan. Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and let cool on a wire rack.
To make the syrup: In a medium saucepan over medium heat, stir together the stout and brown sugar. Gently bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the mixture is thick and syrupy and coats the back of a spoon. Remove from the heat and let cool. It will continue to thicken while it cools. It should be the thickness of molasses.
To make the filling: In a large bowl, combine the cream cheese and confectioners' sugar and beat until smooth with an electric mixer. Add the cream and beat for 3 to 4 minutes, or until smooth. Stir in half the Murphy's syrup and all of the Baileys.
Serves: 12
Crumb crust:
1 1/2 cups crumbs from gingersnaps or Irish digestive biscuits, such as Carr's or McVitie's brand (6 to 8 biscuits)
3 tablespoons unsalted Irish butter, melted
Syrup:
4 cups Murphy's stout
2 cups dark brown sugar
Filling:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups heavy whipping cream
3/4 cup Baileys Irish Cream liqueur
1 envelope (\-ounce) unflavored gelatin
1 cup boiling water
Fresh berries for garnish
To make the crust: Preheat the oven to 350 degrees.
In a small bowl, combine the crumbs and melted butter. Press the crumb mixture onto the bottom and up the sides of a 9-inch round springform pan. Bake for 8 to 10 minutes, or until lightly browned. Remove from the oven and let cool on a wire rack.
To make the syrup: In a medium saucepan over medium heat, stir together the stout and brown sugar. Gently bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the mixture is thick and syrupy and coats the back of a spoon. Remove from the heat and let cool. It will continue to thicken while it cools. It should be the thickness of molasses.
To make the filling: In a large bowl, combine the cream cheese and confectioners' sugar and beat until smooth with an electric mixer. Add the cream and beat for 3 to 4 minutes, or until smooth. Stir in half the Murphy's syrup and all of the Baileys.
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