Baileys cheesecake – Irish recipes – No bake cheesecake
Chocolate and Irish cream recipe that will not leave you unsatisfied!
Baileys, easy, no bake, st patricks day
For the base:
Irish cream layer:
double cream, cold
/1 cup / 8.45 fl oz
shot of Baileys Irish cream
/50 ml / 1.7 fl oz
chocolate swirls or spirals
Finely crush biscuits, using food processor. Add melted butter and process until combined.
Put the crumbs in the spring form pan and press with a back of the spoon. Leave it in the fridge.
Pour milk over gelatin and let it bloom.
Pour cream cheese and double cream in 2 separate bowls.
Whip double cream with sugar until soft peaks.
Melt gelatin with milk in the microwave oven for 10-20 seconds or on the stove for less than a minute.
Whip cream cheese until it becomes fluffier. Pour in generous shot of Irish cream, melted gelatin and whip until combined.
Fold in double cream with a spatula.
Pour the Irish cream layer on the biscuit base and smooth the top with off-set spatula, spoon or cake server.
Leave Baileys cheesecake to set in the fridge for at least 2 hours or better overnight.
Decorate with chocolate and biscuit crumbs.
Run the knife around the edges of the spring form pan. Remove the sides of the pan and serve!
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