Baileys cheesecake recipe
Cheesecake is one of the easiest desserts you can make and it's always a hit. You do need to make it the day before serving, as it needs to set in the fridge overnight. You will need a 23cm (9 inch) springform tin for this recipe. You could decorate the cheesecake with berries, chopped toasted hazelnuts, chocolate curls or grated chocolate, and an extra drizzle of Baileys.
Ingredients
- 1 piece kitchen paper dipped in sunflower or another flavourless oil, for oiling the pan
- 225 g digestive biscuits
- 110 g butter, melted
- 300 g full-fat cream cheese
- 250 ml double cream
- 3 large eggs, yolks and whites separated
- 110 g caster sugar
- 5 tbsp Baileys Irish Cream
- 5 level teaspoons powdered gelatine
- 1 piece kitchen paper dipped in sunflower or another flavourless oil, for oiling the pan
- 7.9 oz digestive biscuits
- 3.9 oz butter, melted
- 10.6 oz full-fat cream cheese
- 8.8 fl oz double cream
- 3 large eggs, yolks and whites separated
- 3.9 oz caster sugar
- 5 tbsp Baileys Irish Cream
- 5 level teaspoons powdered gelatine
- 1 piece kitchen paper dipped in sunflower or another flavourless oil, for oiling the pan
- 7.9 oz digestive biscuits
- 3.9 oz butter, melted
- 10.6 oz full-fat cream cheese
- 1.1 cups double cream
- 3 large eggs, yolks and whites separated
- 3.9 oz caster sugar
- 5 tbsp Baileys Irish Cream
- 5 level teaspoons powdered gelatine
Details
- Cuisine: British
- Recipe Type: Cheesecake
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 0 mins
- Serves: 10
Step-by-step
- First, lightly oil the base and sides of the springform tin.
- Whizz up the oat biscuits in a food processor to fine crumbs, or place them in a plastic bag and bash and roll them with a rolling pin.
- Mix the crumbs with the melted butter then press into the tin. Put it into the fridge while you make the filling.
- Use an electric hand whisk to mix together the cream cheese, double cream, egg yolks and sugar. Whisk in the Baileys.
- Put the gelatine into a small heatproof bowl with 2tbsp water. Let it “sponge”, that is, to re-hydrate it for a few minutes. Then put the bowl over a pan of gently simmering water to melt it. Stir it into the cream mixture.
- Whisk the egg whites until stiff, then fold them into the cream mixture with a balloon whisk. Pour the mixture over the base, cover with clingfilm and chill overnight.
Image: gowithstock/Shutterstock
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Comments
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Love the fact you can change from drop down measurements to suit country. Despite being an American site, love the global sharing greatly appreciated and no biggie too as google helps convert xx
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Hi shortcakes, We are a UK-based website writing for a global audience. If you wish to change the measurements from metric to imperial, please click the drop-down menu above the ingredients list. Hope this helps! Karlina from loveFOOD
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How is anyone in the USA supposed to know how to make this when you are using metric measurements? This is an American site. Use American measurements, otherwise these recipes are of no use to us!
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25 August 2024