Baileys Cheesecake Recipe
Serves: 10 | Prep time: | Cooking time: 313 Calories & 21.8g fat per serving.
- 100g Butter
- 200g Digestive biscuits
- 135ml Double cream
- 2½ Gelatine sheets
- 300g Cream cheese
- 60g Icing sugar
- 1 tsp Vanilla extract
- 75ml Baileys
- Cocoa powder (to dust)
Directions
For a truly indulgent Christmas dessert, try my triple biscuit Baileys cheesecake recipe. An easy no bake method – Just a small amount of heating on the stove.
- Melt the butter in a saucepan or in the microwave.
- Place the biscuits into a zip-lock bag and smash into breadcrumb size pieces using a rolling pin.
- Mix the butter and biscuits together and pour into a 7 inch tin lined with greaseproof or parchment paper.
- Compact the biscuit down to form a base and leave to chill in the fridge.
- Meanwhile, soak the gelatine in water for 5 minutes and heat the cream in a saucepan (do not let it boil).
- Dissolve the soaked gelatine in the cream and leave to cool.
- Take a bowl and mix together the cream cheese, icing sugar, vanilla extract and baileys.
- Mix in the gelatinous cream then pour the cheesecake mixture onto the biscuit base.
- Chill for at least 2 hours until firm then dust with cocoa powder and enjoy.
For more cheesecake recipes, check out my eton mess cheesecake kabobs.
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