Ingredients for Baileys Cheesecake
- 200g (1 1/2 cups) crushed digestive biscuits
- 100g (1/2 cup) unsalted butter
- 500g (2 cups) ricotta cheese
- 250g (1 cup) cream cheese
- 4 large eggs
- 150g (1 cup) granulated sugar
- 50ml (1/4 cup) Baileys Irish Cream liqueur
- 1 teaspoon vanilla extract
- whipped cream
- chocolate curls
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How to Make Baileys Cheesecake
- Preheat oven to 180°C (350°F). Melt 100g (1/2 cup) unsalted butter. In a medium bowl, combine melted butter with 200g (1 1/2 cups) crushed digestive biscuits.
- Press the biscuit mixture firmly into the bottom and up the sides of a 23cm (9-inch) springform pan. Refrigerate while preparing the filling.
- In a large bowl, beat together 500g (2 cups) ricotta cheese, 250g (1 cup) cream cheese, and 1 teaspoon vanilla extract using an electric mixer until smooth. Add 4 large eggs one at a time, mixing well after each addition.
- Gradually add 150g (1 cup) granulated sugar and 50ml (1/4 cup) Baileys Irish Cream liqueur to the cheese mixture, beating until fully combined and smooth.
- Pour the cheesecake filling into the prepared crust. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 40-50 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. The top should be lightly cracked.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly. Then, remove from the oven and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Top with whipped cream and chocolate curls before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
51g
Fat
73g
Carbs
4g
