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.

    12 people made this

    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

    Preparation:15min  ›  Extra time:3hours chilling  ›  Ready in:3hours15min 

    1. Line a 20cm spingform tin with baking paper.
    2. 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.
    3. 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.
    4. Sift the icing sugar into the cream cheese and beat until smooth.
    5. 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.
    6. Before serving dust with cocoa powder.

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