Bailey's Cheesecake
Servings: 4 - 6
A true touch of indulgence - the Kerrymaid Cream Cheese keeps this nice and light, while the Bailey's adds a slight kick.
Ingredients:
For the base
100g Digestive Biscuits
40g Kerrymaid Dairy Spread
For the Filling
200ml Kerrymaid Whipping Cream
68g Lemon Jelly (1/2 pack/6 chunks)
200ml Boiling Water
5g Coffee
200g Soft Cheese
25g Icing sugar
5g Cocoa powder
10ml Bailey's Liqueur
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.