This Baileys Cheesecake recipe features all of my favourite food groups: butter, sugar, chocolate and alcohol. Great for bringing to dinner parties, this dessert is not overly sweet and has that delicate Baileys Irish Cream flavour of coffee and chocolate. Perfect for finishing a meal with a light indulgence. You could make these as individual mini-cheesecakes using a cupcake tin.
Makes: One 23cm cheesecake, serves 8-12
23cm Springform cake tin; or a 12-hole muffin tin
250g plain Digestive biscuits, crushed into crumbs
85g Unsalted Butter, melted
125ml Boiling water
1 tablespoon Gelatin Powder
180g Caster Sugar
1 tablespoon Lemon Juice
250g Cream Cheese, cubed, at room temperature
180ml Baileys Irish Cream Liqueur
25g Chocolate Flakes (one “flake” chocolate bar)
Prepare the cheesecake crust. In a large bowl stir together the melted butter and the crushed biscuits. Press the mixture down firmly across the whole base of the springform tin. Place the crust in the fridge to set.
Fill a cup with 125ml of boiling water. Sprinkle the gelatin powder on top. Stir continuously until the gelatin has dissolved. Set aside to cool.
Place the caster sugar, lemon juice and cubes of soft cream cheese into the bowl of a mixer. Beat on medium speed until the sugar has dissolved. Beat in the cooled gelatin mix, cream, Baileys, and half of the chocolate flakes.
Remove the crust from the fridge. Pour the filling over the crust.
- You could also make mini-cheesecakes in a 12-hole muffin tin. Make sure you use patty cases so you can easily remove the cheesecakes.
- If you don’t have Baileys you can substitute other liqueurs like Frangelico.
- Store leftover cheesecake covered in the fridge. Eat within 24 hours.
Recipe adapted from “Legless: desserts to get you in the spirit”
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