My maiden attempt at a cheesecake was this Bailey’s and Chocolate Orange no-bake cheesecake for E’s birthday. Needless to say, I’m well pleased by how it turned out, and feedback has been very positive 🙂
I referred to an original recipe from BBC Good Food, but made the following changes:
- Used a bigger cake tin – I used an 8-inch cake tin, and the cake already came fairly near the top. I would not suggest to use a 7-inch tin as the recipe suggested in case it overflows
- Scaled the recipe down – Philadelphia cream cheese is sold in 280g tubs here, hence I scaled down the entire recipe to accommodate 560g of cream cheese, resulting in the odd measurements.
- I nearly doubled the amount of Bailey’s – even so, the taste is quite subtle. I would however be wary of adding even more as my cake gets soft fairly quickly.
- 93g butter
- 233g digestive biscuits, crushed
- 560g cream cheese
- 45ml Baileys or other Irish cream liqueur
- 53g granulated sugar
- 280ml double cream, whipped
- 93g finely chopped Terry’schocolate orange
- Melt the butter and add the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
- Remove from the heat and press into the bottom of a 8 inch springform tin. The more you press, the harder the resultant biscuit base. Place in the refrigerator and allow to set for one hour.
- Meanwhile, prepare the filling. Whip the double cream till stiff, then set aside in the fridge if necessary.
- Lightly whip the cream cheese, then beat in the Irish cream and granulated sugar. Fold in the whipped cream and grated chocolate. When smooth, spoon evenly onto the biscuit base
- Refrigerate and allow to set for a further two hours. Once set, decorate the top as desired and serve.