Baileys Irish Cheesecake
- Chill for 2 hours and refrigerate for 4 hours.
- 2.5 oz Baileys Original Irish Cream
- A 20cm sponge
- 17.5 oz mascarpone
- 12 oz Philadelphia cream cheese
- 2 oz caster sugar
- 6 oz double cream
- Caramel sauce, popcorn and salted pretzels to garnish
Trim the top off the sponge and put it into a clean 20cm cake tin.
Beat the mascarpone, cream cheese, sugar and Baileys with an electric or balloon whisk until smooth. Spread over the cake and chill for at least 2 hours. Spend at least some of this time licking the spoon.
Whip the cream, dollop on top of the cake, and then spread it around.
Drizzle over the caramel sauce, then decorate with pretzels and popcorn (remember, there’s no such thing as ‘too much’).
Grab your spoons and everybody dig in!