BAILEY'S IRISH CREAM CHEESECAKE WITH BUTTERSCOTCH SAUCE

[gomorley]

For the biscuit base
125g Butter
250g digestive biscuits

For the filling
450g full-fat cream cheese
125g caster sugar
2 Eggs
750ml double cream
5 sheets leaf gelatine,
125ml Milk, full-fat
125ml Baileys

For the butterscotch sauce
2 tbsp water,
100g caster sugar
100g brown sugar
250g Butter
200ml double cream

Method
1. First make the biscuit base. Melt the butter in a pan. Place the digestives in a plastic bag and crush with a rolling pan to breadcrumbs.
2. Mix the melted butter and crushed digestives together and use the mix to line a 30cm pastry case, pressing it in firmly. Chill the biscuit base for 10 minutes.
3. To make the filling, mix together the cream cheese and sugar. Mix in the eggs, one at a time. In a separate bowl, semi-whip the double cream.
4. Soften the gelatine in half the milk in a saucepan by warming it over a gentle heat. Once melted, pour in the remaining milk and allow to cool.
5. Fold the double cream into the cream cheese mixture, then mix in the gelatine mixture and the Irish Cream.
6. Pour the filling onto the biscuit base and place in the fridge. Refrigerate for 3-4 hours, until set.
7. To make the butterscotch sauce, place the water, caster sugar and brown sugar in a saucepan. Gently heat till the sugar has completely dissolved and formed a golden brown caramel.
8. Add the butter and melt together till completely absorbed. Stir through the double cream.
9. Serve slices of the cheesecake with the butterscotch sauce and garnish with fresh strawberries and mint.

[cheribakewells]

Oh.My.GOD!!!! that sounds AMAZING>... guess what hubby's getting this weekend





no not that naughty people - CHEESECAKE!

[gomorley]

Don't know what you mean