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Baileys Cheesecake

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.

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