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  • Quick
  • Easy
  • Makes 8 Items
  • 10 mins prep
  • 20 mins cook

Baileys cheesecakes

Baileys cheesecakes

Baileys cheesecakes, egg recipe, brought to you by Woman's Day

Ingredients

Baileys cheesecakes

  • 8 chocolate ripple biscuits
  • 250 g cream cheese, chopped, softened
  • 1/2 cup caster sugar
  • 2 tbsp baileys irish cream liqueur
  • 1 tsp vanilla essence
  • 2 eggs
  • thickened cream, whipped, to serve

Steps

Baileys cheesecakes

  1. Preheat oven to moderate, 180°C. Line 8 muffin pan recesses, using 2 strips of baking paper crossed in the centre.
  2. Place a biscuit in the bottom of each recess.
  3. In a medium bowl, using an electric mixer, beat cream cheese, sugar, liqueur and vanilla together, until well combined. Add eggs, one at a time, beating well after each addition, until smooth.
  4. Spoon cheesecake mixture evenly into recesses. Bake for 15-20 minutes, until just set.
  5. Allow to cool at room temperature. Chill for 1-2 hours. Serve topped with whipped cream.

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