Baileys Cheesecake

12
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (121.5 g)
  • Calories 350.5
  • Total Fat - 31.7 g
  • Saturated Fat - 18.9 g
  • Cholesterol - 101.9 mg
  • Sodium - 273.3 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 0.3 g
  • Sugars - 10.3 g
  • Protein - 4.6 g
  • Calcium - 107 mg
  • Iron - 0.3 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0 mg

Step 1

Base: Crush biscuits and mix with melted butter.

Step 2

Press evenly into the base of a springform tin and refrigerate while preparing filling.

Step 3

Filling: Sprinkle gelatine over water in a small heatproof bowl and microwave for 30 seconds and stir until gelatine dissolves and then let cool for 5 minutes.

Step 4

Beat cream cheese, Irish cream and condensed milk together until smooth.

Step 5

Beat cream in small bowl until soft peaks form.

Step 6

Stir in warm gelatine mixture into cream cheese mixture.

Step 7

Fold in whipped cream and grated chocolate.

Step 8

Pour into springform pan and refrigerate for 4-5 hours to set or overnight for a firmer cheesecake.

Step 9

Garnish with grated chocolate and whipped cream, if desired.

Tips & Variations


  • You can place the cheesecake in the freezer to set and defrost for a few hours before consuming the next day.

Related