Baileys Cheesecake

Baileys Cheesecake
Perfect on a warm summer’s day!

This recipe is brilliant for every season! I like to serve it at dinner parties as it is a lovely light dessert. I picked up this recipe while living in North America hence why the measurements are in cups.

You need:

  • 1 ½ cups of vanilla wafers or digestives crushed
  • 1 cup of butter
  • 6 leaves of gelatine (do not use more or it will go jelloid!)
  • 1 medium packet of cream cheese (about 200g)
  • ¾ cup of caster sugar
  • 2 cups of double cream
  • ¼ cup of Baileys Irish Cream
  • Strawberries for garnish (optional)

1)  Preheat your oven to 200°c. Crush the biscuits by placing them in a plastic bag and whacking them with a rolling pin.

2)   Melt the butter, then add it to the biscuit crumbs.  Mix up, then press into the bottom of an 8” spring form cake tin.

3)   Bake the base for 15-20 mins on 200°c until golden. When it is cool, refrigerate!

4)   Now cut up the gelatine leaves and put them in cool water to dissolve.

5)   In a large bowl, beat together the cream cheese and sugar until well combined.

6)   In a separate bowl, whip the cream to the stiff peak stage, then fold in the Baileys.

7)   Now gently fold the Baileys & cream mixture into the cream cheese & sugar.

8)   Next, warm the gelatine by placing the bowl above some simmering water. The gelatine should melt, but do NOT let it boil as this can screw up your texture.

9)   When the gelatine is dissolved, fold it into the mixture gently.

10)  Now pour the mixture onto the crust and put in the fridge for 2-4 hours.

11)  When you are ready to serve, cut up your strawberries and garnish however you like!

Enjoy!

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