Baileys Irish Cream Cheesecake from a Cooking School in Dublin Ireland

St Patrick's Day Irish Baileys Cheesecake Dessert

Students in our Cooking School, Dublin Ireland simply adore this luxurious Cheesecake recipe.

Infact, it is so good that we have been making it non stop since Vanessa Greenwood, Founder, Cooks Academy featured the recipe in her weekly recipe column in The Irish Times newspaper.  Here’s a link to the recipe article in the Irish Times Weekend Magazine: Recipe in The Irish Times Newspaper

So we wanted to share the recipe in time for St. Patrick’s Day so we made a quick tasty style video to show just how easy it is to make.

If you like watching the video, please give the video a like so we know that you’ll be expecting many more delicious recipes next year! …. And if you would like to watch more Irish Videos, we have created 6-7 more recipes on a special St. Patrick’s Day Playlist, so enjoy!!!

The luxuriousness of the recipe comes from the Baileys Irish Cream liqueur.  Of course, in Ireland we love to sip Baileys in a shot glass with lots of ice cubes, but it gives a lovely flavour in baking too!

Our recent intake of 8 week culinary students who graduated in February 2018 loved this recipe so much that they insisted we include it in a Pop Up restaurant event that our Chef Instructors hosted to a group Irish Food Media and Social Media Influencers.   It was a night to remember and this cheesecake really was beautifully presented and modernised to a fine dining context for the occasion.  Similarly, other parts of our menu were adapted to include ingredients from various artisan suppliers, such as Mungo Murphy Seaweed, who harvest seaweed off the pristine coast of Ireland, Velvet Cloud Sheeps Yoghurt who raise sheep in County Mayo on the west coast of Ireland.  We also featured Goatsbridge Trout Farm in Country Kilkenny.

Here is the menu from the Fine Dining Student Pop Up Restaurant in February 2018.

Jerusalem Artichoke Arancini
Goatsbridge Trout Carpaccio, Mungo Murphy Seaweed, Velvet Cloud Sheeps Yoghurt and Beetroot Crisp
Braised Feather Blade Beef, Baked Celeriac, Hegarty’s Mature Cheddar, Wild Garlic and Port Jus
Baileys Cheesecake, Dark Chocolate Foam, White Chocolate Soil & Raspberry Sauce

A wonderful night was had by all.  It was a triumph for our Chef Instructors Jack O’Keeffe and Eoin Garry and their very competent student Chefs.

For more information on our Culinary Programmes Culinary Programmes at Cooks Academy Cookery School Dublin Ireland




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