Luxurious Baileys Cheesecake
My Luxurious Baileys Cheesecake is the perfect dessert for the whole family. When we have a special occasion we love to celebrate with a home cooked meal. There is no question that it will consist of a starter, main and end with a sumptuous dessert. This cheesecake fits the bill, consisting of a silky smooth, Baileys infused filling set on a crumbly, buttery biscuit base. Not too heavy but full on with flavour to satisfy even the sweetest tooth.
BAILEYS CHEESECAKE INGREDIENTS
- BISCUIT: Crushed digestives give this dessert a crumbly biscuit base. You can experiment with other biscuits but my preference is wholemeal digestives. They provide a nutty, slightly sweet flavour and a crumb that contrasts the satin smooth texture of the cheesecake filling.
- BUTTER: Full fat unsalted butter binds the biscuit crumb into a firm buttery biscuit base. ( Too much butter can set the base hard when chilled)
- SUGAR: Icing sugar in used to balance the acidity of the cream cheese and to neutralize the cheese flavour.
- CREAM CHEESE: Cream cheese is used to thicken and stabilize the filling. It adds a satin, lustrous finish. This will give your cheesecake a luxurious texture.
- CREAM: Double cream is whipped and folded into the cream cheese to lighten the filling.
- BAILEYS: Baileys is an Irish cream liqueur made from whiskey, You can substitute your favourite brand here.
- CHOCOLATE: For decoration, I took melted milk chocolate and spread it onto a piece of grease-proof paper, the same size as the spring form tin. I then drizzled melted white chocolate over it and chilled in the fridge. Once set, cut to size using a sharp knife.
RECIPE
Luxurious Baileys Cheesecake
A creamy decadent dessert with a buttery biscuit base
Equipment
- 24 cm spring-form tin
Ingredients
- 160 g butter
- 400 g digestive biscuits
- 640 g cream cheese
- 6 tbsp Baileys
- 140 g icing sugar
- 500 ml double cream
Instructions
- In a sauce pan melt the butter over a low heat or 30 second intervals in the microwave.
- Crumb the digestive biscuits and add to the melted butter. Mix well to incorporate.
- With the back of a dessert spoon, level and press the crumb into a 9" spring form cake tin. Refrigerate for 1 hour to set.
- In a bowl mix the cream cheese, Baileys and icing sugar.
- Whip up the double cream to soft peaks.
- Fold the cream into the cheese and spread on top of the biscuit base
- Refrigerate again for at least 2 hours, preferably overnight.
- Enjoy
Notes
For the decoration, I melted milk chocolate and spread it onto a piece of grease-proof paper, the same size as the spring form tin. I then drizzled melted white chocolate over and chilled in the fridge. Once set, cut to size using a sharp knife.
If you enjoyed my Luxurious Baileys Cheesecake, why not try out a few of my other sweet ideas such as: