185 g digestive biscuits
100 g butter melted
2 tbs caster sugar *optional
3 tsp gelatine powder
2 tbs water
500 g cream cheese
15 ml Baileys Irish cream liqueur
300 g sweetened condensed milk
300 ml thickened cream whipped
100 g milk chocolate grated *to decorate
Base: Crush biscuits and mix with melted butter.
Press evenly into the base of a springform tin and refrigerate while preparing to fill.
Filling: Sprinkle gelatine over water in a small heatproof bowl. Microwave for 30 seconds and stir until gelatine dissolves. Cool for 5 minutes.
Beat cream cheese, Irish cream, and condensed milk together until smooth.
Beat cream in a small bowl until soft peaks form.
Stir in warm gelatine mixture into cream cheese mixture.
Fold in whipped cream and grated chocolate.
Pour into a springform pan and refrigerate for 4-5 hours to set or overnight for a firmer cheesecake.
Garnish with grated chocolate and whipped cream, if desired.