Situated in Kilkenny, one of the loveliest medieval cities in Ireland, Kyteler’s Inn is a tavern that dates from 1324. It’s the favorite haunt of locals and visitors alike, many of whom are intrigued by the legend of Dame Alice Le Kyteler, the original owner. Full of character and charm, folklore and history, the tavern has cut stone walls, oak beams, stripped timbered floors, wooden tables, and open fires that add to its ambiance. Atmosphere aside, the emphasis is always on homemade food with both traditional Irish and European influences. This Irish cream cheesecake is considered a house specialty.
SERVES 10 TO 12
CRUST
1 cup crumbs from Irish digestive biscuits or wheat biscuits, such as Carr’s or McVitie’s brand (6 to 8 biscuits)
3 tablespoons sugar
3 tablespoons unsalted Kerrygold Irish butter, melted
FILLING
1 cup heavy (whipping) cream
4 large eggs, separated
One ¼-ounce envelope unflavored gelatin
¾ cup boiling water
½ cup sugar
One 8-ounce package cream cheese at room temperature
¾ cup Baileys Irish Cream liqueur
1 To make the crust: Preheat the oven to 350°F. In a small bowl, combine the crumbs, sugar, 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.
2 To make the filling: Whip the cream in a medium bowl with an electric mixer until soft peaks form. With clean beaters, in another medium bowl, whip the egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the whipped cream.
3 In a small bowl, combine the gelatin and boiling water. Stir until the gelatin is completely dissolved, about 5 minutes. In a large bowl, combine the sugar and egg yolks, and beat with an electric mixer for 4 to 5 minutes, or until light and fluffy. Beat in the cream cheese and Baileys until smooth. Stir in the gelatin and the whipped cream mixture. Pour over the biscuit crust and refrigerate for 3 to 4 hours, or until firm.
4 When ready to serve, release the sides of the pan and cut the cheesecake into wedges.
