Dessert
Clodagh McKenna’s Ultimate Baileys Cheesecake
- Difficulty: Hard
- Servings: 8
- Prep Time: 10 mins
- Cook Time: 2 hours
It was only natural to combine two of the nation’s favourite sweet treats: Baileys and cheesecake. Whip up one of Clodagh McKenna’s decadent recipes, a true showstopping Ultimate Baileys cheesecake.
Ingredients
Shopping List
- 350g digestive biscuits
- 100g hazelnuts (or almonds, walnuts or chocolate nibs)
- 150g butter
- 300ml double cream
- 340g cream cheese
- 100ml Baileys Original Irish Cream Liqueur (1.8 units)
- 150g caster sugar
- For the chocolate ganache:
- 170g dark chocolate chips
- 12ml double cream
- 2 tablespoons maple syrup
- For the Easter nest:
- Large shards of broken milk and dark chocolate Easter egg (about 2 standard eggs)
- 3 chocolate flakes, broken up into small pieces
- 15 assorted mini coloured chocolate eggs
Allergies
- Eggs
- Milk
- Wheat
- Nuts
Directions
- STEP ONELine the base of an 18cm spring cake tin with greaseproof / parchment paper.
- STEP TWOPlace the digestive biscuits and hazelnuts in a blender and blend until you get a breadcrumb-like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
- STEP THREEWhip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, and 100ml Baileys Original Irish Cream (1.8 units), and whisk together until you get a light fluffy texture.
- STEP FOURRemove the baking tin from the fridge and spoon in the creamy Baileys mixture. Use the back of a spoon to smooth out the top.
- STEP FIVEPlace the cheesecake into the fridge for at least 2 hours to set fully.
- STEP SIXMake the chocolate ganache in a microwave safe bowl, combine the chocolate chips and double cream. Microwave in 30 second increments, stirring until smooth until chocolate is melted combined. Remove and stir in maple syrup and allow to cool until slightly thickened. Pour over top of the cake and spread to the edges to allow the ganache to drip down the cake.
- STEP SEVENPlace the large Easter egg chards in a circle in the centre of the top of the cheesecake – leave a gap in the middle of about 3 inches. Fill the gap with the broken pieces of flakes and top with the assorted coloured mini eggs to create an extravagant egg nest!
Directions
- STEP ONELine the base of an 18cm spring cake tin with greaseproof / parchment paper.
- STEP TWOPlace the digestive biscuits and hazelnuts in a blender and blend until you get a breadcrumb-like consistency. Then pour in the butter and blend for 30 seconds. Spoon the biscuit base into the prepared tin and use the back of a spoon to smooth it flat. Put the tin into the fridge to chill while you make the topping.
- STEP THREEWhip the cream using a whisk or mixer, once the cream is whipped, add in the sugar, cream cheese, and 100ml Baileys Original Irish Cream (1.8 units), and whisk together until you get a light fluffy texture.
- STEP FOURRemove the baking tin from the fridge and spoon in the creamy Baileys mixture. Use the back of a spoon to smooth out the top.
- STEP FIVEPlace the cheesecake into the fridge for at least 2 hours to set fully.
- STEP SIXMake the chocolate ganache in a microwave safe bowl, combine the chocolate chips and double cream. Microwave in 30 second increments, stirring until smooth until chocolate is melted combined. Remove and stir in maple syrup and allow to cool until slightly thickened. Pour over top of the cake and spread to the edges to allow the ganache to drip down the cake.
- STEP SEVENPlace the large Easter egg chards in a circle in the centre of the top of the cheesecake – leave a gap in the middle of about 3 inches. Fill the gap with the broken pieces of flakes and top with the assorted coloured mini eggs to create an extravagant egg nest!
Enjoy your Clodagh McKenna’s Ultimate Baileys Cheesecake
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