Way, way back in 2001, Kelly & I went to Ireland with my mother & my 2 sisters. It was a birthday gift to my mother from her daughters and the first time we had all traveled together, just the girls, as adults.  It was a really great trip and we got to see much of Ireland. Diane planned the trip, getting input from each of us as to what we would like to see and do. One of the things that I really wanted to see was the Giant’s Causeway, an area of interlocking basalt columns formed by ancient volcanic eruptions on the northeast coast of Northern Ireland. It was very interesting to me, as a lover of science & nature.

Kelly & Andi at the Giant’s Causeway in Northern Ireland.

I also wanted to walk across the Carrick-a-rede Rope Bridge, a 65-foot bridge that swings with the wind and connects a tiny island to the mainland. The views were breathtaking.

Andi (with Kelly right behind her) on the Carrick-a-rede Rope Bridge in Northern Ireland.

After experiencing those two wonders, we headed to the nearby town of Bushmill to tour the Old Bushmills’ Distillery. The Distillery is the oldest legal maker of whiskey in the world, having received its charter in 1608. After the guided tour of the making of Irish Whiskey, we were able to sample some of their product. We also sampled some cheesecake made with the whiskey. I am definitely an Irish Whiskey fan. I make the cheesecake recipe we got from that tour to help us celebrate our Irishness & St. Patrick’s Day!

Bushmill’s Irish Whiskey Cheesecake (adapted from the original Bushmill’s recipe)

• 6 ounces butter, melted
• 2 cups graham cracker crumbs (about 6 ounces)
• 2 cups powdered sugar
• 1 1/2 cups whipping cream
• 8 ounces cream cheese
• 1/4 cup (2 ounces) Bushmills Whiskey

Combine the melted butter and the graham cracker crumbs until the crumbs are moist. Pat them into the bottom & up the sides of a pie plate. Bake the crust at 300° for 10 minutes. Set the crust aside to cool.

A basic graham cracker crust is the basis for the cheesecake.

Mix the powdered sugar with the cream cheese until it is well blended.

Thoroughly mix the sugar and cream cheese.

In a separate chilled bowl, whip the cream until it is very thick and stiff. Fold the whipped cream into the powdered sugar-cream cheese mixture then fold in the whiskey.

Fold the whipped cream into the cream cheese mixture and add the whiskey.

Spread the filling into the cooled crust and chill for at least 2 hours before serving. Garnish with some mint sprigs.

A touch of green completes the picture!

Irish eyes definitely smile when I serve this cheesecake!  ~Linda

Bushmill’s Irish Whiskey Cheesecake (adapted from the original Bushmill’s recipe)

• 6 ounces butter, melted
• 2 cups graham cracker crumbs (about 6 ounces)
• 2 cups powdered sugar
• 1 1/2 cups whipping cream
• 8 ounces cream cheese
• 2 ounces Bushmills Whiskey

Combine the melted butter and the graham cracker crumbs until the crumbs are moist. Pat them into the bottom & up the sides of a pie plate. Bake the crust at 300° for 10 minutes. Set the crust aside to cool.

Mix the powdered sugar with the cream cheese until it is well blended. In a separate chilled bowl, whip the cream until it is very thick and stiff. Fold the whipped cream into the powdered sugar-cream cheese mixture then fold in the whiskey. Spread the filling into the cooled crust and chill for at least 2 hours before serving. Garnish with some mint sprigs.