Cheesecake has always been my favourite dessert.
It’s the perfect dessert over the festive period because you can add virtually any festive flavouring to it.
Adding a hint of baileys, especially with the touch of salted caramel, makes this a super indulgent dessert for Christmas, and who doesn’t love Bailey’s at Christmas?
And it could not be easier to make! It doesn’t take much time and can be made in advance and set in the fridge, so you have one less dish to worry about in the lead-up to Christmas!
Adding Bailey’s extra thick cream instead of the usual double cream means it takes all the hard work out of flavouring and creating a salted caramel yourself and its already made up with the perfect amount of sweetness.
Salted caramel Baileys cheesecake recipe
Course: DessertDifficulty: Easy6
servings30
minutes12
minutesIngredients
250g digestive biscuits
100g melted butter
600g cream cheese
100g icing sugar (plus extra for dusting)
280ml baileys salted caramel cream
1tsp vanilla extract
1 packet of baileys truffles
Directions
- Blitz 250g digestive biscuits in a food processor, or if you don’t have a food processor, you can put them into a sandwich bag and use a rolling pin to crush them into crumbs.
- Melt 100g of butter and pour over the biscuit crumbs. Mix well until the biscuits have absorbed the butter, and then transfer the mixture into a cake tin and press down firmly into the base to create an even layer. Chill in the fridge for an hour or a freezer for 20 minutes
- Whisk together 600g soft cheese, 100g icing sugar and 1tsp of vanilla extract until smooth.
- Pour in the Baileys cream and whisk until thoroughly combined.
- Spoon the mixture into your biscuit base, ensuring it’s even and super flat to the base using the back of the spoon to ensure there are no air bubbles. To set, chill in the fridge overnight
- For decoration, place the Baileys truffles around the edge of the cheesecake and sprinkle icing sugar with a small sieve for a snowy effect
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