Cheesecake

Irish cream liqueur baked cheesecake
1. 

300g dark chocolate digestive biscuits
50g butter, melted
2 tbsp double cream

500g full fat cream cheese
150g caster sugar
4 eggs
100ml strong coffee
100ml Irish cream liqueur, such as Baileys

Preheat the oven to 170 degC

Bash the biscuits to a crumb, then add the melted butter and cream and stir to combine. Press firmly into the bottom of a tin.

Put the cream cheese, sugar and eggs in a large bowl and whisk well to combine and get rid of any lumps in the cream cheese. Mix in the coffee and liqueur and pour into the tin on the tray,

Place the tray in the oven at 170 deg C and cook for 35 minutes or until almost set. There should be a thick wobble when you give the cheesecake a little shake.

Turn off the oven but leave the cheesecake inside to sit for 30 minutes, then remove and leave to cool in the tin.

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