Instructions
1. Prepare the Biscuit Base
- Combine crushed biscuits and melted butter in a bowl. Mix until it resembles wet sand.
- Press mixture into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
2. Make the Cheesecake Filling
- Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gradually add Baileys, mixing well.
- Gently fold in whipped cream until smooth.
- Fold in crushed Maltesers.
- Pour filling over the chilled base, spreading evenly. Smooth the top.
- Refrigerate for at least 6 hours, or preferably overnight.
3. Make the Chocolate Ganache Topping
- Heat heavy cream in a saucepan until it simmers.
- Remove from heat, add chocolate, and stir until melted and smooth.
- Let cool slightly, then pour over the chilled cheesecake, spreading evenly.
- Decorate with extra Maltesers.
4. Serve
- Release the cheesecake from the pan and transfer to a serving plate.
- Slice and serve chilled.
Cook’s Notes & Tips
- Use room temperature cream cheese for a smooth filling.
- Whip cream to soft peaks for a light texture.
- Chill for at least 6 hours for best results.
Recipe Variations
- White Chocolate Baileys Cheesecake: Add 100g melted white chocolate to the filling.
- Oreo Crust: Use crushed Oreos instead of digestive biscuits.
- Espresso Kick: Add 1 tablespoon of instant espresso powder to the filling.
Frequently Asked Questions (FAQs)
Q: Can I make this without alcohol?
A: Yes! Replace Baileys with an equal amount of heavy cream or milk, or use a non-alcoholic Irish cream syrup.
Q: How long will it keep?
A: Store in the refrigerator for up to 5 days, covered tightly.
Q: Can I freeze it?
A: Yes, without the ganache. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Enjoy this luxurious, no-bake dessert! The combination of Baileys, cream cheese, and Maltesers is simply divine.
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