Of all the cheesecakes that exist in this world, I believe Baileys and Malteaser Cheesecake is my favourite. Special thanks for Mammy Meegan for being the Queen of Cheesecakes and introducing me to this beauty.
There are recipes out there for Baileys Cheesecake. There are recipes out their for Malteaser Cheesecake. However, I strongly believe the combination of both is the sweet spot. If you prefer fruity cheesecakes, you might enjoy my Strawberry Cheesecake or my Lemon and Raspberry Cheesecake.
Hope you enjoy!
For the base:
300g Digestive Biscuits, crumbed
100g butter, melted
1 tbsp cocoa (optional)
For the filling:
200g icing sugar
450g full-fat cream cheese
100ml Baileys or other Irish cream liquer
100g Malteasers (reserve 10 for decorating)
1 tsp cocoa powder
Mix all of the base ingredients together. Press into a loose bottom/springform cake tin. Chill in the fridge while making the filling.
Whip the cream with the icing sugar.
One by one, whip in the cream cheese and Baileys, ensuring everything is thoroughly mixed. Fold in the Malteasers. You may wish to crush some and leave some whole.
Transfer to the chilled base and spread carefully for a smooth finish. Allow to chill overnight.
Decorate with the reserved Malteasers and a dusting of cocoa just before serving.