Delicious Creamy Baileys Cheesecake | Crumbs & Baileys

We worked with Baileys to come up with a recipe using their Irish Cream Liqueur. This combination of crunch, creamy cheesecake filling and a warming hit of Baileys is pretty much HEAVEN, even if we may say so ourselves. This video was sponsored by the team at Baileys.

Full recipe:
250g digestive biscuits
100g unsalted butter, melted
600g soft cheese
100g icing sugar
284ml pot double cream
2 tbsp Baileys Irish Cream
Chocolate shavings (optional)

Baking paper
23cm springform cake tin

Butter and line a 23cm loose-bottomed tin with baking paper.

Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin (or blitz in a food processor). Put in a large bowl and stir in the melted butter. The crumbs must be completely coated or the base won’t set properly.

Tip the coated crumbs into the cake tin and press firmly down into the base to create an even layer. I use a potato masher for this. Chill in the fridge for one hour, until set firmly.

Place the cheese and icing sugar in another large bowl, then beat with an electric mixer until smooth. Tip in the cream and Baileys and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base. Smooth the top of the cheesecake down with a spatula. Leave to set in the fridge for at least 5-6 hours, or ideally overnight.

Take the cheesecake out of the fridge about 30 minutes before serving. Place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Cover with chocolate shavings (make these by simply grating a bar of your favourite chocolate). Eat!

For more Baileys recipes visit www.baileys.com

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Claire & Lucy xx