Baileys Salted Caramel Cheesecake Recipe

Perfect in our BW10738C Champagne Springform Tin

Ingredients

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

Method

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