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As the Summer rolls on, we’re starting to get a little Autumnal here! This indulgent cheesecake is the perfect dessert to have on standby in your Recipe File for a yummy treat!
You will need:
250g digestive biscuits
100g unsalted butter, melted
600g soft cheese
100g icing sugar
284ml pot double cream
2 tbs Baileys
A few chunks of dark chocolate
Butter and line a 23 cm loose-bottomed tin with baking paper.
Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin or blitz in a food processor. Transfer the crumbs to a large bowl, and stir in the melted butter.
Tip the coated crumbs into the cake tin and press firmly down into the base to create an even layer. (Top tip: You can use a potato masher for this). Chill in the fridge for one hour to set firmly.
Place the cheese and icing sugar in another large bowl, then beat with an electric mixer until smooth. Tip in the cream and Baileys and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base. Smooth the top of the cheesecake down with a spatula. Leave to set in the fridge – ideally – overnight.
Take the cheesecake out of the fridge about 30 minutes before serving. Place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Shave some dark chocolate on the top to decorate.. and you’re done!
Recipe and images source: Crumbs Food
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