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Photo by Alecia

Bailey’s Cheesecake

100g butter
250g digestive biscuits, crushed
600g Philadelphia cream cheese
1 mini shot of Bailey’s (15ml)
100g icing sugar
300ml double cream, whipped
100g grated chocolate

Garnish:
200ml double cream, whipped
cocoa powder, to dust

1. Melt the butter in a pan and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
2. Remove from the heat and press into the bottom of a lined 18cm springform tin. Place in the refrigerator and allow to set for one hour.
3. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Bailey’s and icing sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuits.
4. Refrigerate and allow to set for a further two hours. once set, remove and decorate with whipped cream and cocoa powder dusted over the top. Serve.

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