Cook, Share: Baileys Cheesecake

This has to be one of my all-time favourite cakes.

As part of all the baking I did for my birthday this week, I made this and everyone who came to lunch loved it. So, when I was eating a leftover piece yesterday and tweeted, 'Is there anything in life better than Baileys cheesecake? No. There is not.' and the lovely Jane replied with a request for the recipe, I thought I should share it around...

250g Chocolate Ripple biscuits, crushed
75g butter, melted
3 teaspoons gelatine
¼ cup water
500g cream cheese
¾ cup caster sugar
300ml cream
1/3 cup Baileys Irish Cream liqueur
2 egg whites

Combine crushed biscuits and butter, and press the mixture evenly over the base of a 24cm springform tin
Refrigerate for 30 minutes or until firm
Sprinkle gelatine over the water in a small glass jug. Stand the jug in a small saucepan of simmering water and stir until gelatine dissolves
Cool for 5 minutes
Beat cream cheese and sugar with an electric mixer until smooth
Add cream and beat until thickened
Stir in gelatine and liqueur
Beat egg whites in a clean bowl until soft peaks form, and fold into the cheesecake mixture
Pour mixture over the biscuit base and smooth the top
Cover and refrigerate for 4 hours or until firm
Grate chocolate shavings over the cake to serve

Enjoy!


Megan