The ultimate festive cheesecake!

It’s the festive season so I had to make a Baileys spiked version of my favourite chocolate cheesecake recipe! I promise you this will be a show stopper if you make it

.

🌱Vegetarian

🌾GF option

🍽️6 portions

.

🍪Ingredients base

• 110g bourbons

• 30g butter, melted

🍫Ingredients cheesecake

• 580g cream cheese

• 180g caster sugar

• 4 eggs

• 100g Baileys Irish Cream

• 170g double cream

• 1 tsp espresso powder

• 12g cocoa powder

__

🍫Method

• Make the base my blitzing the biscuits in a food processor and mixing them in a bowl with the melted butter

• Line a 20cm baking tin with baking paper and add the biscuit mix onto the base and press firmly to form the base of the cheesecake

• Make the filling by placing all the ingredients in a bowl and blitzing with a hand blender or a whisk until obtaining a homogenous mix

• Carefully pour the filling through a strainer over a 20cm tin lined with baking paper. Tap on a bench several times to get rid of any bubbles

• Bake at 200C fan on for 30-35min until golden brown on top and it's set around the edges while giggly in the middle

• Let cheesecake cool at room temperature for at least 4 hours (better overnight) before serving !

• Serve with whipped cream and dusted with cocoa powder (optional)

FAQS and Tips

• If you want this cheesecake to be alcohol free you can substitute the Baileys with double cream