Baileys Irish cream cheesecake recipe
Of course, only the brave and the thin should dare calulate the calories, but for utter indulgence and an occasional scrumptious treat, they can't be beaten.
The recipe below is a seriously easy version that involves no cooking and no gelatine. And takes only ten minutes to prepare.
The only hard part is the three hours wait while it chills in the fridge!
Variation on the theme!
Whiskey, the water of life
A footnote was added by a witty scribe: 'Mine author says it was not to him aqua vitae, but aqua mortis.'
If you fancy a lovely cake with a nice moist texture (courtesy of this 'water of life'), try my scrumptious Irish whiskey cake recipe.
Ingredients for a 9-inch cheesecake:
Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed. Remove from the heat.
While it's still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.
While it is chilling in the fridge, grate the chocolate. If your kitchen is warm, you should pop the gratings in the fridge, too.
In a bowl, whip the cream until it forms soft peaks.
In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.
Refrigerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
To serve, remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual chocolates and flakes for a more elegant and ceremonial dressing.
Some people serve individual portions with additional cream, poured over or
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