Bailey’s Irish Cream Cheesecake
Calling all adults! We’re making this one “Irish”. Don’t settle for plain old cheesecake when you can add the simple sweet taste of McVitie’s Digestives with Bailey’s Irish cream for a new spin on a classic dessert. In 5 steps you can “make it Irish” and indulge in a real treat.
20 MINS. PREPARATION - 40 MINS. COOKING
Serves 6
INGREDIENTS
- Preheat the oven to 180°C/350°F. Grease and line a 20cm springform tin with parchment paper.
- Crush the McVITIE’S DIGESTIVES©. Add the butter and the sugar, mix well and use this mixture to line the base of the tin. Ensure it forms an even layer, press firmly, then transfer to the fridge to set.
- Blend all of the ingredients for the topping, then pour over the biscuit base. Level out the top and place in the oven.
- Bake for around 40 minutes. When your cheesecake is almost set but still has a wobble in the middle, turn off the oven and leave the cheesecake to cool in the oven.
- Refrigerate and allow to set before serving.
RECIPE
- Preheat the oven to 180°C/350°F. Grease and line a 20cm springform tin with parchment paper.
- Crush the McVITIE’S DIGESTIVES©. Add the butter and the sugar, mix well and use this mixture to line the base of the tin. Ensure it forms an even layer, press firmly, then transfer to the fridge to set.
- Blend all of the ingredients for the topping, then pour over the biscuit base. Level out the top and place in the oven.
- Bake for around 40 minutes. When your cheesecake is almost set but still has a wobble in the middle, turn off the oven and leave the cheesecake to cool in the oven.
- Refrigerate and allow to set before serving.
Contact Us
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