Bailey's Cheesecake

Method

For the base

1. Place biscuits into a plastic bag and crush into a fine crumb with a rolling pin.
2. Melt the Kerrymaid Dairy Spread in saucepan over a gentle heat.
3. Add broken biscuit crumb mix until evenly mixed in.
4. Divide base mix into shapes/hoops lined with parchment paper and push down to form shape. Allow to set.

For the filling

1. Cut jelly up into small pieces and whisk into boiling water until it has dissolved. Allow to cool before moving on to the next stage.
2. Whip together on 3rd speed to a soft peak using a whisk.
3. Blend in the Bailey's liqueur on 1st speed, do not over mix. Then blend in the jelly on 1st speed until clear (once cooled but still a liquid).
4. Deposit onto biscuit crumb base in the required containers/hoops and allow them to set in a refrigerator overnight.
5. These can be finished and plated in a nuimber of different ways using different chocolate and whipped cream.