Let’s paint you a picture… It’s 18:00, you’re about to finish dinner at The Church. The flavours of your Fish and Chips are still running around in your head as you try to hold on and savor the last bite as long as you can. Sadly, it starts to fade and all you can think about is desert. All the deserts sound so good, Homemade Apple Crumble, Chocolate Brow… WAIT… Bailey’s Irish Cream Cheesecake. The perfect balance of creamy and sweet. “Uh, yes, waiter? I’ll have the Baileys Irish Cream Cheesecake.”
So here below The Church would like to share with you our very own recipe to a perfect and delectable Baileys Irish Cream Cheesecake:
The Church Baileys Cheesecake
for a 9” Tin.
• 100g unsalted butter.
• 250g Crumbed Digestive Biscuits
• 450g Cream cheese such as Philadelphia.
• 25 mL of Baileys Irish cream.
• 100g icing sugar.
• 300 mL double cream, whipped
• 30 mills of espresso coffee.
Melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed. Remove from the heat. While warm, press the mixture into the bottom of a lined 9-inch cake tin. Leave to set for an one hour or so in the fridge.
In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and the Baileys. Fold in the whipped cream and chilled espresso. Smooth it evenly onto the biscuit base.
Refrigerate and allow to set for at least two hours, or overnight for perfect results.
To serve, remove from the tin and decorate. We serve with a mixed berry compote and white chocolate swirls which customers love!
You just made your very own Baileys Irish Cream Cheesecake!