Bailey’s Cheesecake – The combination of a hard buttery biscuit base with a creamy topping and a hit of baileys has to be one of my favourite desserts. It’s a classic (maybe not with Baileys but Cheesecake in general). It’s so easy to swap the baileys for lemon or strawberries or alter the flavour to whatever you like. This is a really easy dessert to make and the only difficult thing about making this Baileys Cheesecake is to be patient as it needs about 1 hour to set the biscuit base and then at least another 4 hours to set with the topping. But apart from that you’ll have it whipped up in no time
I exchanged digestive biscuits for hobnob biscuits for the base of this cheesecake and they are a big winner. The taste is definitely better.
Another note on crushing the biscuits for the base. If you prefer a finer biscuit base it’s probably best to use a processor to blitz them. Personally I like a bit of crunch and I pop mine in a seal bag and crush them with a rolling pin so I end up with a mix of crumbs that are slightly fine but have some little chunks in them too.
Of course when it comes to the baileys always taste the cream mixture and if you need to add more Baileys fire away.