Cheesecake. Caramel. Bailey's. Now this is a marvellous combination.
Ingredients
- 300g plain biscuits*
-
125g butter, melted
- 100g Caramilk chocolate
-
500g cream cheese, softened
- 1/3 C caster sugar
- 2 eggs
- 1/2 C sour cream
- 80ml Baileys Irish Cream liqueur
- 100g Caramel Top ‘N’ Fill
Method
- Grease a 22cm springboard pan and line with baking paper.
- Process the biscuits in the food processor until coarsely crumbed. Mix in the butter and press down into the prepared pan. Place in the fridge for 30 minutes.
- Preheat the oven to 150°C. Melt the chocolate and set aside. Place the cream cheese, caster sugar, eggs, sour cream and Baileys in a food processor and combine. Mix in the chocolate.
- Pour the mixture over the cooled base in the pan. Drizzle the caramel over. Use a skewer to swirl the caramel around. Bake for 1 hour.
- Leave the cheesecake in the oven with the door slightly ajar for 3 hours. Chill in fridge overnight and enjoy!
NOTES
* You can use any sort of biscuits that you like, but scotch fingers are my favourites. Digestives work well too.
This richly indulgent cheesecake requires you to have patience. Leaving the cheesecake in the oven until it cools prevents the top from cracking. Chilling it in the fridge overnight is essential to maintain good consistency of the cheesecake filling.
Extra Comments
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