I can hardly believe that we’ve already reached May, the sun is shining, our plum tree is flowering and it seems the perfect time to get together with a few friends to enjoy being “Ladies that Lunch” while our little ones are in school. It doesn’t happen very often, with jobs and younger children to work around but when we can get together we like to have a grown up lunch date with good food, good company and a few grown up drinks. I hosted this time and as well as a buffet style lunch I decided we deserved a special treat so I used some of the gorgeous Baileys Liqueur which I’ve been sent to whip up a super easy no bake cheesecake.
I made this cake in the morning, it took maybe 30 minutes to mix up plus chilling for an hour afterwards. The white chocolate blends perfectly with the flavour of the Baileys and the addition of a little milk chocolate to the glaze gives it a beautiful two-tone effect.
Find the recipe below and some step by step photos at the bottom of the page – enjoy!
- 300g Digestive Biscuits (crushed)
- 150g Unsalted Butter (melted)
- 500g Mascarpone Cheese
- 450ml Double cream split into 200ml and 250ml
- 100g Icing sugar
- 250g White chocolate - split into 200g and 50g
- 60ml Baileys Irish Cream (equivalent to approx 1.1 units of alcohol)
- 50g Milk chocolate
- Grease and line the base of a 9inch / 23cm round tin with greaseproof paper.
- Crush the digestive biscuits either in a blender or by hand.
- Melt the butter in a saucepan over a low heat - remove from the heat before the butter is fully melted and stir with a wooden spoon until completely melted.
- Tip the crushed biscuits into the pan with the butter and stir to combine.
- Push the crushed biscuits into the 9inch / 23cm cake tin to form the base of the cheesecake - smooth to the edges of the tin and push down with a palate knife or the back of a metal spoon to form a firm level base.
- Place the tin in the fridge to set the base while you mix the cheesecake.
- In a large bowl combine the mascarpone, Icing sugar and 200ml of double cream, stirring until you make a smooth mixture. Don't over mix as this can curdle the cheese.
- Place the remaining 250ml of double cream in a separate bowl then melt 200g of the white chocolate either with 10 second bursts in a microwave (stir between each burst) or in a bowl over a pan of hot water.
- Stir the 250ml of double cream and 200g of white chocolate together to form a ganache.
- Add 2/3 of the white chocolate ganache to the cheesecake mixture and mix until smooth.
- Remove the base from the fridge and spoon the cheesecake mixture on top, smoothing out to the edges of the tin. Make sure it goes right to the edge so that when the glaze is added it will stay on top and not seep down the sides.
- Wipe round the top of the tin with a damp cloth to remove any stray cheesecake mix before making the glaze.
- Add 60ml of baileys to the remaining 1/3 of white chocolate ganache.
- Melt the remaining 50g of white chocolate and stir this into the Baileys mixture to thicken it slightly.
- Pour a 1/4 of the Baileys mixture into a cup / jug and place to one side.
- Melt the 50g of milk chocolate and stir into the remaining 3/4 of the Baileys mixture.
- Pour the milk chocolate Baileys ganache onto the top of the cheesecake to form a smooth glaze. You can use a toothpick to pop any bubbles that appear.
- Take the white chocolate Baileys ganache that you put to one side earlier and place it in a piping bag with a writing nozzle (a sandwich bag with a corner cut off works too).
- Make zig-zags with the white chocolate Baileys ganache over the milk chocolate Baileys ganache.
- Wipe round the top of the tin to remove any excess ganache.
- Pace in the fridge to chill for at least an hour - you can even make this the day before and leave overnight.
This is a sponsored post & I was sent a bottle of Baileys for the purposes of creating this recipe. Other recipe ideas for baking with Baileys can be found on the recipe page of the Baileys website.
