Baileys & Maltesers Cake
A superb dessert that is perfect for special occasions and also to round off dinner with friends.
[adrotate group="2"] [adrotate group="4"]- 250/8.8oz Double Chocolate Chips Cookies (crushed)
- 100g/3.5oz Butter, melted
- 500g/17.6oz Philadelphia Cream Cheese (room temperature)
- 300ml Elmlea Double Cream x (Elmlea Double Cream (heavy cream), whipped not too stiff)
- ½ Cup Caster Sugar
- 150ml Baileys Liquor
- 3 Tsp Gelatin dissolved in 1⁄3 Cup water 1⁄3
- 200g/7oz White Chocolate, melted & cooled
- 150g/5.3oz Maltesers
- 300g/10.6oz Maltesers (if decorating all of the surface)
- Fresh Cream, whipped
- 100g/3.5oz Dark Chocolate
- 30g/1.05oz Butter
- (You can decorate the top of cheesecake completely covered with Maltesers or drizzle with chocolate and piped fresh cream.)
Grease and line base and sides of a 23cm/9-inch springform pan.
Mix the crushed biscuits and butter together and press down onto the base of the pan and refrigerate for 30 minutes.
Sprinkle the gelatin over the water, leave to absorb and microwave a few seconds until dissolved.
Lightly whip the cream and set aside.
Beat cream cheese, caster sugar and Baileys together until smooth and creamy.
Add cooled, dissolved gelatin to the mix and beat until well combined.
Melt white chocolate and set aside to cool.
Beat the melted chocolate and the whipped cream through the cream cheese mixture.
Fold in the Maltesers.
Spoon the mixture into the prepared tin and spread out evenly.
Place in the fridge for 15 minutes and take out only if you are going to cover the top with Maltesers.
Lightly press Maltesers into the top of the cheesecake to decorate.
Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
If you are going to decorate with drizzled chocolate, melt the chocolate and butter together in the microwave and drizzle on top.
Continue to decorate with whipped cream and Maltesers.
Enjoy!