Dessert
Clodagh McKenna’s Baileys Easter Egg Cheesecake
- Difficulty: Medium
- Servings: 2
- Prep Time: 5 mins
- Cook Time: 1 hour
Irish Chef, Clodagh McKenna, shows you how you can put a Baileys twist on a classic cheesecake creating a Baileys Easter Egg Cheesecake.
Ingredients
Shopping List
- 70g digestive biscuits, finely crushed
- 60g butter, melted
- 250g cream cheese
- 200ml double cream
- 50ml Baileys Original Irish Cream (0.9 units)
- 100g caster sugar
- 2 x 72g Easter eggs, halved
- 100g mini eggs, half of them broken in half
Allergies
- Eggs
- Milk
- Wheat
Directions
- STEP ONEMix together the digestive biscuit crumbs and melted butter, and chill for 20 minutes.
- STEP TWOWhip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, 50ml Baileys Original Irish Cream and whisk together until you get a light fluffy texture.
- STEP THREERemove the chilled biscuit from the fridge and divide the biscuit mixture between each Easter egg half.
- STEP FOURTop with the cheesecake mixture and sprinkle half with the mini eggs. Set in the fridge for an hour.
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