Baileys Strawberries & Cream Cheesecake!
Recipe: https://recipestripper.com/recipes/c3bd0018-4c33-4867-bd30-173d11b636f6
Original source: https://www.janespatisserie.com/2018/06/11/baileys-strawberries-cream-cheesecake/
Recipe image: https://www.janespatisserie.com/wp-content/uploads/2018/06/IMG_9392-scaled.jpg

A delicious no-bake cheesecake made with the new Baileys strawberries & cream!
Yield: 12
Prep time: PT10M
Cook time: PT10M
Total time: PT20M

Ingredients
- 300 g digestives
- 150 g unsalted butter ((melted))
- 600 g mascarpone ((or full-fat cream cheese))
- 100 g icing sugar
- 300 ml double cream
- 125 ml Baileys strawberries & cream
- Pink food colouring ((optional))
- 150 ml double cream
- 2 tbsp icing sugar
- 12 Fresh strawberries
- Freeze dried strawberries

Instructions
1. [Biscuit Base] Blitz your biscuits in a food processor, or bash them up as finely as you can.
2. [Biscuit Base] Mix in the melted butter, and press down firmly into the bottom of an 8"/20cm deep springform tin.
3. [Biscuit Base] Leave to set in the fridge whilst you do the rest.
4. [Cheesecake Filling] In a stand mixer, add your mascarpone and icing sugar and whisk until smooth.
5. [Cheesecake Filling] Add in your double cream and Baileys, with the pink food colouring if using, and whisk again until thick and combined. It doesn't take that long at all, and its better to be slightly under whisked than over whisked.
6. [Cheesecake Filling] If thick enough, it should still be smooth, but hold itself. So check often to see if its thick enough.
7. [Cheesecake Filling] Add onto your biscuit base and smooth it over. Chill in the fridge for 5-6 hours, or preferably overnight.
8. [Decoration] Whip up the 150ml double cream and the icing sugar to soft peaks.
9. [Decoration] Pipe the cream around the edges, and add a fresh strawberry to each swirl.
10. [Decoration] Sprinkle over some freeze dried strawberries and serve!