An easy to make no bake cheesecake with Baileys Irish Cream liqueur topped with Maltesers.
If you take a basic cheesecake recipe, add some chocolate, Maltesers and some Baileys Irish Cream you get something a little bit magical.
Baileys is a relatively new addition to the world of liqueurs, only on sale since 1971. It came about because of excess alcohol from a money-losing distillery, and an excess of cream because of consumers switching to semi-skimmed milk. The original formula used chocolate milk flavouring powder from Nestle’s Nesquik.
Maltesers were invented in England by an American, Forrest Mars in 1937. Initially aimed at women as a slimming aid, as of 2020 they are now the UK’s most popular confectionary.
Despite being invented by an American, Maltesers only went on sale in the USA in 2017.
I was not a fan of unbaked cheesecakes until I met my wife, but she made this and I was a convert.
Cheesecakes have existed since the time of ancient Greece, but what we know as a cheesecake has only been possible since 1872. American William Lawrence was looking for a way to recreate the French soft cheese Neufchâtel. By accident he made an unripened cheese that is heavier and creamier, hence cream cheese.
If you like cheesecakes, then try the Baked Raspberry Cheesecake. It’s more involved and time consuming but well worth it.
Baileys Cheesecake with Maltesers
- 100 g butter unsalted
- 250 g Digestive biscuits crushed
- 450 g Cream cheese e.g. Philadelphia
- 75 ml Baileys Irish cream
- 100 ml Icing sugar
- 200 ml Double cream
- 60 g Chocolate dairy or plain, as you prefer
- Gently melt the butter in a saucepan. Add the crushed biscuits and mix until the butter has been absorbed.
- Remove from the heat and, while still warm, press the mixture (using the back of a spoon) into the bottom of a lined 23cm/9inch springform or flan tin. Leave to set for one hour in the fridge.
- While it is chilling, grate the chocolate. Set aside in the fridge if your kitchen is warm.
- In a bowl, whip the cream until it forms soft peaks.
- In a separate bowl, beat the cream cheese until it is soft. Beat in the icing sugar and a shot of Baileys. Fold in the whipped cream and three-quarters of the chocolate. When the mixture is smooth, smooth it evenly onto the biscuit base.
- Refridgerate and allow to set for at least two hours. If you can bear to leave it overnight, so much the better.
- Remove from the tin and decorate. You can either sprinkle the remaining grated chocolate over the top for a simple finish, or add some individual maltesers and flakes for a more elegant and ceremonial dressing.