Baileys Salted Caramel Cheesecake Recipe

Perfect in our BW10738C Champagne Springform Tin baileys-cheesecake.jpg


600g full fat cream cheese
350g Digestive biscuits, crushed
300ml double cream
250g white chocolate, melted
200ml salted caramel Baileys
150g icing sugar
150g butter, melted
3 tbsp cocoa powder
1 tsp salted caramel extract
Salted caramel sauce (for drizzling)
Chocolate truffles


Step 1: In a bowl, mix together the crushed digestive biscuits, cocoa powder, melted butter, and salted caramel extract
Step 2: Put this mixture in a springform tin and press down to create a solid base then refrigerate this base for 1 hour
Step 3: Whisk 300ml double cream until soft peaks form and set aside
Step 4: Add the icing sugar, cream cheese, and salted caramel Baileys to a bowl and whisk to combine.
Step 5: Fold the melted white chocolate in with a spatula, and lastly, fold in ¾ of the whipped cream, saving the rest for decoration
Step 6: Spread the mixture onto the chilled base and refrigerate the cheesecake overnight
Step 7: The next day, take the cheesecake out of the springform tin and drizzle it with salted caramel sauce
Step 8: Pipe 8 Whipped cream swirls on the outer ring of the cheesecake and top with chocolate truffles