Baileys Cheesecake
Over a year ago
21,232 views
Ingredients
- 225g (8oz) oat biscuits. crumbled
- 110g (4¼oz) butter. melted
- 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
- 50g (2oz) toasted hazelnuts. chopped
- chocolate curls to decorate
- You will need a 23cm (9in) spring-form tin. lightly oiled
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Description
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!
Method
-
1
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
Similar Recipes
View all similar
Comments (0)