Baileys Cheesecake
| Ingredients | Base |
| |
| 12 oz Philadelphia cream cheese | 6 oz Digestive biscuits |
| ¼ pt Fresh double cream | 3 oz Butter |
| 4 oz Castor sugar | 1 oz Demerara sugar |
| 1 Miniature Baileys 70ml | Grated chocolate to decorate |
| ½ oz Gelatine (1 pkt) | |
| 3 oz Cold water | |
Make the biscuit base
Crush the biscuits and add the Demerara sugar, melt the butter gently and mix into the biscuits thoroughly – spread into a loose-bottomed tin 8” and pack it down – leave to cool and firm up.
Topping
Put the gelatine to soak
Mash the cheese and mix it with a little of the cream.
Whip the rest of the cream till peaking.
Add the cheese and sugar.
Put the gelatine mixture into the microwave for a few minutes till it melts. Put to one side for a few minutes to cool.
Add the Baileys to the cheese mixture and mix thoroughly.
Put the mixture onto the biscuit base and spread it out- leave to set.
Decorate with chocolate gratings
Alternatives
Substitute the baileys for the juice of a lemon (may need more depending on the lemon – to taste) but where this recipe is used leave the mixture to start thickening after adding gelatine, then mix again before putting onto the base.
