Happy St Patrick’s Day Every One. Here is a delicious Baileys Irish Cream Cheesecake
Irish Cream Cheesecake
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How to make an Irish Cream Cheesecake
Prep Time: 5 Minutes
Set Time: 1-2 Hours
Ingredients
- 250g / 9oz of Digestive Biscuits
- 125g / 4.5oz of Melted Butter
- 300ml / 11oz of Thick Cream
- 500g / 1lb of Soft Cream Cheese
- 125g / 4.5oz of Superfine Powdered / Icing Sugar
- 2 teaspoons of Gelatin in a little hot Water
- 1/2 a cup of Baileys Irish Cream
- 1/4 of a cup of Grated Chocolate
To make your own Baileys Irish Cream check out the link below
http://ift.tt/1grFooV
For products we use in this video visit Here
Watch the full Video Tutorial
Instructions
- Line the base of your 8 inch tin with a round of baking paper as this will make removing the cheesecake easier.
- To make the base for the cheesecake place the Digestive Biscuits into a bowl and crush them up until they resemble fine sand. Melt the butter and add to the cookie crumbs and mix together and pour into the baking tin.
Press down into the tin to make a smooth base and place in the fridge to chill whilst you make the cheesecake filling. - Whisk the cream until thick. Place the cream cheese and the powdered sugar into a bowl. Cream together until smooth and fluffy.
Add the whipped cream to the cheese and sugar mixture, whip until smooth and combined. - Place the gelatine into hot water and stir to mix through. Add the Irish Cream to the Gelatine Mixture and then pour into your creamy cheese mix and gently stir through until completely mixed together.
Next add in the grated chocolate and again stir to mix through
Pour the mixture into the baking tin on top of the cookie base, smooth the top and place into the fridge to chill and set. - Once the cheesecake has set remove from the baking tin by running a knife around the inside of the tin and then gently releasing the spring form and placing the cheesecake on a serving plate. Decorate with some melted chocolate and serve.
