I can't resist making this at least once a year and somehow this dessert seems very appropriate for the festive season especially if you, like me, enjoy Baileys.
Cheesecake doesn't come much easier than this recipe, it's taken from the back of a Philadelphia Cream Cheese pack - too many years ago to remember.
The wonderful thing about this particular recipe is the ease with which it is made and definitely no cooking skills are required here, also it is a no bake recipe. Another positive, it isn't cloying which can be a characteristic of many cheesecake recipes. This definitely benefits from an overnight chill in the fridge and eaten the next day to give the flavours a chance to mingle and develop.
Mine, didn't manage to benefit from an overnight stay in the fridge. If you do let it sit in the fridge overnight the air bubbles in the cheesecake layer will disappear.
Serves: 10 people
A 20cm or 22cm springform cake tin. Grease the base. Put to chill until required.
For the base you will need: 225g digestive biscuit crumbs, 75g melted butter, 2 tablespoons cocoa powder.
Filling: 1 packet lemon jelly (dissolve in 150ml boiling water, allow to cool), 2 x 225 packs Philadelphia (softened at room temperature), 150g caster sugar, 4 tablespoons of Baileys (or to taste), 100ml milk (I use semi-skimmed), 100ml whipping cream (lightly whipped).
1. Mix the biscuit crumbs, butter and cocoa. Press into the base of a buttered springform cake tin. Put to chill until required.
2. Beat the Philadelphia until smooth, Add the sugar, Baileys, milk and dissolved and cooled jelly. Blend well. Fold in the cream.
3. Pour onto the prepared crumb base and chill until firm and set.