Baileys Cheesecake with Ginger Nut Base
3 hours 15 minutes
The smooth flavour of Baileys is a wonderful alcoholic kick to this cream cheese based non-bake cheesecake recipe that is on a base made from ginger nut biscuits.
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Ingredients
Serves: 12
- 110g butter
- 225g ginger nuts, crushed
- 6 tablespoons of Baileys, to taste
- 2 packets gelatine
- 50g incing sugar
- 450g cream cheese
- 300ml thickened cream
- 1/2 teaspoon cocoa
Directions
Preparation:15min ›
Extra time:3hours chilling ›
Ready in:3hours15min
- Line a 20cm spingform tin with baking paper.
- Melt the butter and add to the crushed biscuits. Press into the bottom of the tin and even out with the back of a spoon.
- Heat the Baileys until quite hot then stir in the gelatine. Stir continuously so there are no lumps. The gelatine will take some time to melt but will eventually.
- Sift the icing sugar into the cream cheese and beat until smooth.
- Whip the cream until it slightly peaks. Fold into the cream cheese mixture, then spoon over the biscuit base and smooth out with spoon. Chill for 3 hours.
- Before serving dust with cocoa powder.
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