© Jesús Maicas. 980630 ~ 990526

Irish Cream Cheesecake.

INGREDIENTS:

Base:

  • 225g digestive biscuit crumbs.
  • 75g butter.
  • 2 x 15ml spoons cocoa.

Filling:

  • 1 packet lemon jelly (dissolve in 15ml boiling water, allow to cool).
  • 2 x 225g packs of Philadelphia, softened at room temperature.
  • 150g caster sugar.
  • 2 x 15ml spoons Irish Cream Liqueur (Bayley's).
  • 100ml milk.
  • 100ml cream, ligthly whipped.
METHOD:
Mix biscuits crumbs, butter and cocoa.
Press into base of a 9" (22cm) loose bottomed cake tin.
Put to chill until required.
Beat the Philadelphia until smooth.
Add sugar, liqueur, milk and dissolved and cooled jelly.
Blend well.
Fold in cream.
Pour onto the prepared crumb base and chill until firm and set.