Baileys Cheesecake Recipe - Non Bake

After my last cheesecake post was so well received I thought I'd share another, this Baileys laced cheesecake is decidedly grown up; it's very rich and tastes gorgeous. It's an non bake recipe so chilling time will need to be accounted for.

You will need:

A sprung cake tin
Grease proof paper
Mixing bowl x 2
Rolling pin or another heavy object to crush the biscuits
A pan to melt the butter in

Ingredients:

450g (1 lb) cream cheese
250g (9 oz) digestive biscuits
100g (3 1/2 oz) butter
100g (3 1/2 oz) icing sugar
60g (2 oz) plain grated chocolate
A shot of Baileys liqueur
200ml (10 1/2 oz) double cream

Method:

1. Crush the biscuits, melt the butter in a pan and add the biscuits, mix until all the butter is absorbed.

2. Transfer the biscuit mix in to your lined and greased cake tin, cover the base with the biscuits and press down firmly, place in the fridge to chill.

3. Grate your chocolate and place this in the fridge too so it doesn't melt.

4. In a bowl beat the cream cheese until its soft, add the icing sugar and a shot of Baileys. In another bowl whip the cream until it forms stiff peaks, then stir this in to your cheese based mixture.

5. Add 3/4 of the grated chocolate and stir through the mixture, add the mix to the cake tin spreading evenly over the biscuit base.

6. Place in the fridge to cool for at least 2 hours, the longer you can leave it to set the better. Once set carefully remove from the tin and sprinkle the rest of the chocolate over the top to decorate before serving.

This cheesecake is simple to prepare and delivers on taste, I hope you enjoy it.

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