Baileys Strawberries & Cream Cheesecake
Indulge in this Baileys Strawberries & Cream Cheesecake, a delightful no-bake dessert that combines the luscious flavors of Baileys with fresh strawberries. Perfect for any occasion, this cheesecake is easy to prepare and will impress your guests!
Recipe Overview:
Prep Time: 10 minutes
Cook Time: 10 minutes for biscuit base
Total Time: 20 minutes chilling time
Servings: 12 slices
Ingredients:
Biscuit Base:
300g digestive biscuits about 10.5 oz
150g unsalted butter, melted about 5.3 oz 杻
Cheesecake Filling:
600g mascarpone cheese or full-fat cream cheese about 21 oz 燎
100g icing sugar about 3.5 oz
300ml double cream about 10.1 fl oz 拏
125ml Baileys Strawberries & Cream about 4.2 fl oz
Pink food coloring optional
Decoration:
150ml double cream about 5.1 fl oz 拏
2 tbsp icing sugar
12 fresh strawberries
Freeze-dried strawberries for garnish
Instructions:
1. Prepare the Biscuit Base:
Blitz the Biscuits: Place the digestive biscuits in a food processor and blitz until finely crushed. If you dont have a food processor, you can place the biscuits in a plastic bag and bash them with a rolling pin.
Combine with Butter: In a bowl, mix the crushed biscuits with the melted unsalted butter until fully combined.
Press into Tin: Firmly press the biscuit mixture into the bottom of an 8-inch 20 cm deep springform tin. Ensure its compact and even.
Chill: Place the tin in the fridge to set while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
Whisk Mascarpone and Icing Sugar: In a stand mixer, add the mascarpone cheese and icing sugar. Whisk on medium speed until smooth and creamy.
Add Double Cream and Baileys: Pour in the double cream and Baileys Strawberries & Cream. If using, add a few drops of pink food coloring for a pretty hue.
Whisk Until Thick: Continue whisking until the mixture is thick and holds itself, but be careful not to over-whisk. It should be smooth with a slightly thickened consistency.
Spread on Base: Pour the cheesecake filling over the chilled biscuit base and smooth it out evenly.
Chill Again: Cover the cheesecake with cling film and chill in the fridge for 5-6 hours, or preferably overnight for best results.
3. Decorate the Cheesecake:
Whip Double Cream: In a separate bowl, whip the remaining 150 ml of double cream with the 2 tbsp of icing sugar until soft peaks form.
Pipe Cream: Transfer the whipped cream to a piping bag and pipe swirls around the edge of the cheesecake.
Add Strawberries: Place a fresh strawberry on each swirl of cream.
Sprinkle Freeze-Dried Strawberries: For a touch of crunch and extra flavor, sprinkle freeze-dried strawberries over the top.
Serving Suggestions:
Slice and serve chilled. This cheesecake pairs wonderfully with a glass of Baileys or a cup of coffee!
Store any leftovers in an airtight container in the fridge for up to 3 days.
Enjoy this creamy and indulgent Baileys Strawberries & Cream Cheesecake for a sweet treat that will delight everyone!