Tuesday, December 22, 2009

Baileys and Malteser Cheesecake

This is a recipe that I got from an old co-worker of mine. Her Aunt had made it for a family gathering and she brought a sample in for us the following day.   It remains the best Baileys cheesecake that I've ever tasted.

300g Cream Cheese
200g Icing Sugar
100g Maltesers
5 Glugs** of Baileys (not too runny, gauge as you pour)
A capful of whiskey
250ml-300ml Double Cream
Small pkt of Digestive Biscuits
100g Butter

1. Melt butter gently in a pot. Crumble biscuits in a bag with a rolling pin then add to melted butter and mix through. Press into a springform or loose bottomed tin and chill in the fridge.

2. Whisk cream cheese, sugar, Baileys and whiskey together.

3. Put maltesers in a bag and break them up a bit with a rolling pin (not too fine you want a mixture of textures)

4. Whisk Double cream until stiff and add the cream cheese mix and the broken maltesers. Mix thoroughly. Pour the mixture onto the biscuit base and refrigerate overnight.

Glug: A glug is not a measurement that you'll find anywhere else but I take it as this; when you pour the Baileys or Irish Cream Liqueur into the cheesecake mix the bottle will make a 'glug' sound, let it continue to flow until you count five of them.

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