Baileys cheesecake with chocolate base & almond brittle
Preparation 20 mins plus chilling
Serve a slice of this delicious cheesecake with a simple glass of Baileys Original Irish Cream on ice,
to enhance the indulgent flavours
150g Oreo cookies, filling discarded
75g butter, melted
4 gelatine leaves
600g soft cream cheese
100g caster sugar
125ml (2 alcohol units) Baileys Original Irish Cream
2 tsp vanilla paste
200ml double cream
FOR THE ALMOND BRITTLE:
100g caster sugar
2 tbsp butter
50g almonds, sliced and toasted
whip It Up
Heat oven to 200C/180C fan/gas 6. Line the sides and bottom of a 18cm springform tin with baking
paper. Finely crush the Oreos using a bag and rolling pin. Pour the butter in and mix together, then
press into the bottom of the tin using a flat-bottomed glass. Bake for 10 mins, remove and leave to
Soften the gelatine leaves in cold water for 2-3 mins. Drain and place in a small bowl and add 1
tbsp water. Heat in the microwave for 30 secs or until melted. Stir and set aside.
Using a bowl with an electric mixer, beat the mascarpone and cream cheese with the sugar until
smooth. Add the Baileys, vanilla paste, double cream and gelatin, and mix until thick and creamy.
Scrape the mixture into the tin and smooth the top over. Cover and refrigerate overnight.
In a heavy frying pan, heat the caster sugar – keeping the heat low and letting it melt without
stirring. While melting, put the almonds on a piece of baking paper. Keep swirling the pan to keep
it from burning, then as soon as it’s melted, remove and pour over the almonds in a thin layer.
Allow to cool then crack into pieces, smashing some of the pieces with a rolling pin for smaller
Unwrap the cheesecake and put on a plate. Sprinkle the brittle over with a few shards on top.