Mix together the biscuit crumbs and melted butter. Press into the tin and chill.
Use an electric hand whisk to mix the cream cheese, double cream, egg yolks and sugar. Whisk in the Baileys. In a small bowl, let the gelatine “sponge” with a few tablespoons of water, then heat it gently over a pan of simmering water. Stir into the cream. Whisk the egg whites until stiff then fold into the cream mixture. Pour over the base, cover with clingfilm and chill overnight.
Decorate with chocolate curls, toasted hazelnuts and an extra glug of Baileys.
474cals, 40g fat, 22g saturated fat, 24g carbohydrate
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