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BAILEYS CHEESECAKE

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Serves: 6-8

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  • Vegetarian
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A sumptuous velvety cheesecake with the taste of Baileys in every bite! Delicious.

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Ingredients

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For the base

  • 150 grams digestive biscuits
  • 75 grams unsalted butter (melted or softened)
  • 1 tablespoon caster sugar

For the top

  • 50 ml Baileys
  • 800 grams cream cheese
  • 6 medium eggs
  • 145 ml double cream
  • 175 grams caster sugar

Method

  1. Put the oven on to 180ºC and grease and line a 20cm Springform tin (I grease the sides and line the base normally)
  2. Crush the digestives add the butter and the sugar (I do this in a food processor) use this mixture to line the base of the tin even it out and then place in the fridge..
  3. Put all the other ingredients in a bowl (I normally do this in a blender) and mix together, poor over the digestive base and place in the oven.
  4. Bake for about 40 mins but keep checking, when the cheesecake is almost set but still has a wobble in the middle, turn off the oven and leave the cheesecake in to cool down (still in the oven), I can't explain how important this is - it makes the cheesecake really smooth and delicious.
  5. When the oven is cool remove and refrigerate (normally I make the cheesecake at night turn off the oven and remove in the morning - easy stress free baking). I eat it with extra double cream for good measure.

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  • I'm sorry but this is the worst recipe ever. Firstly the biscuit base barely covers the bottom of the tin. Secondly, when you stick all the topping ingredients in a blender, they become liquid, so that it immediately leaked out of the bottom of the springform when poured in. And there's no temperature suggestion for the oven either. Not a good start to my Christmas dinner preparations... :c(

    Posted by Madame Froufrou on 24th Dec 2012 at 22.51

  • Thanks for the delicious cheesecake. I think would have been even better if I had dared to switch the oven off little sooner like instructed.

    Posted by Tuire on 11th Jan 2013 at 19.55