Bailey’s Cheesecake Recipe

Instructions:

1. Prepare the Base:
2. Preheat your oven to 190°C/170°C Fan/Gas 5.
3. Grease and line your springform tin with low-calorie cooking spray and baking parchment.
4. Place your chosen biscuits in a polythene bag and crush them finely with a rolling pin, or blitz in a food processor.
5. Whisk up the egg white and add it to the crushed biscuits, mixing thoroughly until all the crumbs are coated.
6. Spread the biscuit mixture evenly over the base of your prepared tin and press down firmly.
7. Bake for 10-15 minutes, then remove from the oven and set aside to cool completely.
   Prepare the Gelatine:
8. In a small bowl or cup, mix the powdered gelatine with 100ml of hot water. Stir well until the gelatine is completely dissolved.
9. If it’s not dissolving, you can place the bowl in a pan of hot water and stir until liquid. Set aside to cool slightly.
   Make the Filling:
10. In a large mixing bowl, lightly whisk together the fat-free natural Greek yogurt/quark and extra-light plain soft cheese until smooth.
11. Add the Baileys and sweetener, and mix until well combined.
12. Slowly pour in the cooled, dissolved gelatine mixture while continuously whisking the cheesecake filling.
13. Mix until everything is smooth and fully incorporated.
    Assemble the Cheesecake:
14. Once the biscuit base is cool, pour the cheesecake filling over it, smoothing the top with a spatula.
    Chill and Set:
15. Place the cheesecake in the fridge and chill for at least 3-4 hours, or ideally overnight, until fully set.
    Decorate and Serve:
16. Once set, carefully release the cheesecake from the tin.
17. If desired, decorate with chocolate curls, grated chocolate, or a dusting of cocoa powder before serving.