Baileys Cheesecake Recipe at MyDish

Baileys Cheesecake

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Method

  • 1 Mix together the biscuit crumbs and melted butter. Press into the tin and chill.

  • 2 Use an electric hand whisk to mix the cream cheese, double cream, egg yolks and sugar. Whisk in the Baileys. In a small bowl, let the gelatine “sponge” with a few tablespoons of water, then heat it gently over a pan of simmering water. Stir into the cream. Whisk the egg whites until stiff then fold into the cream mixture. Pour over the base, cover with clingfilm and chill overnight.

  • 3 Decorate with chocolate curls, toasted hazelnuts and an extra glug of Baileys.

  • To make curls, melt 75 to 100g (3 to 4oz) dark chocolate onto a plastic chopping board or marble slab. Leave to set well, then drag the blade of a large, heavy knife towards you. You can use a veg peeler to shave pieces off a solid block of chocolate.



  • Per serving: 474cals, 40g fat, 22g saturated fat, 24g carbohydrate

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    Ingredients

    • FOR THE BASE
    • 225g (8oz) oat biscuits. crumbled
    • 110g (4¼oz) butter. melted
    • FOR THE CREAMY FILLING
    • 300g (10oz) Philadelphia Cream Cheese
    • 3 Eggs Separated
    • 250ml (9fl oz) double cream
    • 110g (4¼oz) unrefined caster sugar
    • 5tbsp baileys irish cream
    • 5 level tsp powdered gelatine
    • FOR THE TOPPING
    • 50g (2oz) toasted hazelnuts. chopped
    •  chocolate curls to decorate
    •  You will need a 23cm (9in) spring-form tin. lightly oiled

    By Views 5537  Added Sun Mar 14 2010


    A rich biscuit base made with melted butter. Topped with a mixture of whipped cream, cream cheese and Baileys and left to set. Decorated with chocolate curls and more Baileys!

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