Ingredients
BASE
- 200g Digestive biscuits
- 100 g Melted butter
CHEESECAKE
- 250 ml Double cream
- 1 x box Maltesers (120g)
- 3 sheets Leaf gelatin
- 275 g Icing sugar
- 500 g Philadelphia cream cheese
- 150 ml Baileys
TOPPING
- Extra cream for decorating
- 100g melted milk chocolate
Instructions
BASE
- Grease and line the base and sides of a 20cm spring-form pan with baking paper and set aside.
- Using a food Processor, crush the biscuits & ½ box maltesers and mix with melted butter. Press it firmly into the base of the spring form tin.
- Leave in the fridge for approx. 1 hour
CHEESECAKE
- In a small bowl soak the gelatin in cold water for 5-10 minutes.
- In a large bowl using an electric mixer gently beat the cream cheese, Baileys and icing sugar until smooth with no lumps.
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