On the final day of play at The Open in Northern Ireland, celebrate with this sweet & scrumptious recipe for Portrush Shortbread Cheesecake!

Ingredients

Crust
4 cups shortbread, crumbled.
4 tablespoons melted unsalted butter

Filling
3 x 8oz cream cheese (at room temp)
1 cup sugar
2 teaspoons vanilla extract
1/3 cup Derry cream
3 eggs (at room temp)

Instructions

Preheat oven to 325 degrees. Lightly grease a 9” spring form pan. Do not use sprays.  Make sure you grease the sides for easier removal. Mix crumbs and melted butter. Press this mixture into pan. Bake for approximately five minutes or until lightly golden brown. Remove from oven. When cool, place in refrigerator to chill. Next beat cream cheese and sugar until smooth. Add eggs, one at a time, and vanilla. Beat this very well, approximately four minutes. Add Irish cream. Now pour this prepared mixture over base. Bake for approximately 80 minutes. It is best to make this a day in advance, as it sets nicely.

Fore!
Cabrini
cabrini@celticlife.ca


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