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
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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