BAILEYS CHEESECAKE
| INGREDIENTS Base 185 g digestive biscuits 100 g butter melted 2 tbs caster sugar *optional Filling 3 tsp gelatine powder 2 tbs water 500 g cream cheese 15 ml Baileys Irish cream liqueur 300 g sweetened condensed milk 300 ml thickened cream whipped 100 g milk chocolate grated *to decorate | HOW TO MAKE
1.Crush biscuits and mix with melted butter.
2.Press evenly into the base of a springform tin and refrigerate while preparing filling.
3.Sprinkle gelatine over water in small heatproof bowl. Microwave for 30 seconds and stir until gelatine dissolves. Cool for 5 minutes.
4.Beat cream cheese, Irish cream and condensed milk together until smooth.
5.Beat cream in small bowl until soft peaks form.
6.Stir in warm gelatin mixture into cream cheese mixture.
7.Fold in whipped cream and grated chocolate.
8.Pour into springform pan and refrigerate for 4-5 hours to set or overnight for a firmer cheesecake.
9.Garnish with grated chocolate and whipped cream, if desired.
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NOTES
You can place the cheesecake in the freezer to set and defrost for a few hours before consuming the next day.
I prefer to use Baileys Irish cream.
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