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A La Carte Dessert Baileys Dessert

This recipe provides instructions for making a 9-inch Bailey's Irish cream cheesecake. It calls for melting butter and crushed biscuits to form the crust, then mixing cream cheese, Bailey's Irish cream, icing sugar and whipped cream for the filling. The filling is spread on the crust and chilled before serving, optionally decorated with grated chocolate. The cheesecake is rich on its own without needing additional toppings.

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Josmer Cabasug
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71 views2 pages

A La Carte Dessert Baileys Dessert

This recipe provides instructions for making a 9-inch Bailey's Irish cream cheesecake. It calls for melting butter and crushed biscuits to form the crust, then mixing cream cheese, Bailey's Irish cream, icing sugar and whipped cream for the filling. The filling is spread on the crust and chilled before serving, optionally decorated with grated chocolate. The cheesecake is rich on its own without needing additional toppings.

Uploaded by

Josmer Cabasug
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Bailey s Dessert Cheesecake

Ingredients for a 9-inch cheesecake: y y y y y y y 100g/3oz unsalted butter 250g/8oz biscuits such as Digestives, Hobnobs, Oaties. Crushed. 450g/1lb Cream cheese such as Philadelphia 1 slug of Baileys Irish cream 100ml/3oz icing sugar 200ml/10oz double cream 60g/2oz chocolate (dairy or plain, as you prefer)

Method: Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed. Remove from the heat. While it's still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge. While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm. In a bowl, whip the cream until it forms soft peaks. In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base. Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better. To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing. Some people serve individual

portions with additional cream, poured over or whipped into a peak. Personally, I don't think this is necessary as this Baileys Irish cream cheesecake is already fabulously rich.

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