Ingredients
– 250g digestive biscuits
– 100g unsalted butter, melted
– 400g cream cheese, softened
– 300ml heavy cream
– 150g powdered sugar
– 200ml Baileys Irish Cream
– 1 teaspoon vanilla extract
– A pinch of salt
– Cocoa powder or chocolate shavings for garnish (optional)
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Food processor or rolling pin (for crushing biscuits)
Step-by-Step Instructions
To start, I like to prepare my crust first because it sets beautifully while I work on the filling. Begin by crushing the digestive biscuits into fine crumbs. You can do this easily in a food processor or by placing them in a plastic bag and rolling over them with a rolling pin. Once they’re ready, mix the crumbs with melted butter until well combined and press the mixture into the base of your springform pan. Make sure it’s packed tightly for that perfect, crumbly base! This crust is the foundation of your cheesecake, so take a moment to get it just right. (See the next page below to continue steps…)