Ingredients
- 1 ½ cups digestive biscuits, crushed
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup Baileys Irish Cream
- 1 teaspoon vanilla extract
- 3 large eggs
- ¼ cup heavy cream
- 2 tablespoons cocoa powder (for dusting)
Equipment Needed
- Springform pan (9-inch)
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Refrigeration space
Step-by-Step Instructions
Let’s dive into the joyous process of creating this delightful cheesecake! First, I start by preheating my oven to 325°F (160°C). The aroma of warm, buttery biscuits fills my kitchen as I mix the crushed digestive biscuits with melted butter, turning it into a sandy, delightful mixture. I then press this mixture into the bottom of my springform pan, ensuring an even layer – this base will be the delicious foundation for my cheesecake. I love pressing it down firmly; it creates a perfectly crunchy link between the creamy filling and the rich base. (See the next page below to continue steps…)