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Irish cream and cranberry cheesecake
- Prep time:
- 15 mins
- Cook time:
- 45 mins
- Serves:
- 8-10
Tana Ramsay's boozy baked cheesecake is speckled with cranberries nestled in a sour cream topping
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Ingredients
- 150g digestive biscuits, crushed into crumbs
- 50g unsalted Butter
- 350g cream cheese
- 150g golden caster sugar
- 4 Eggs, lightly beaten
- 3 tbsp Irish cream liqueur, like Baileys
- 2 tsp vanilla extract
- 1 handful dried Cranberries
- 300ml Soured cream
Method
1. Preheat the oven to 180C/gas 4.2. Melt the butter in a small saucepan. Put the biscuit crumbs in a bowl, pour over the melted butter and stir until all the crumbs are evenly coated. Press the mix into the base of the lightly greased tin, pressing the mix firmly to the edges.
3. Place all the remaining ingredients except the soured cream and cranberries into a mixing bowl and beat together until smooth. Pour this mix on top of the biscuit base and sprinkle the cranberries on top. Bake for approximately 30 minutes until just set. Remove from the oven and set aside for 10 minutes, leaving the oven on.
4. Beat the soured cream until spoonable, then smooth over the top of the cheesecake. Place back in the oven and cook for a further 10-15 minutes.
5. Remove from the oven and leave on a wire rack to cool completely. Take out of the tin, place on a serving plate and chill in the fridge until ready to serve.
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Latest Comment
Sounds a five star easy recipe but will have to try it