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Baileys salted caramel cheesecake recipe
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Quick and delicious Baileys salted caramel cheesecake - perfect for any party!
Ingredients:
  • 300g plain digestive biscuits, broken into pieces
  • 125g butter, melted
  • 100g Cadbury Caramilk
  • 500g cream cheese, softened
  • 100g (1/2 cup) caster sugar
  • 2 eggs
  • 125g (1/2 cup) Light Sour Cream
  • 80ml Irish Cream liqueur
  • 200g dulce de leche or Caramel Top ‘N’ Fill
  • 2.40 gm sea salt
Instructions:
  • Preheat your oven to 170C (150C fan forced) and generously grease a 22cm springform pan before lining it with baking paper.
  • Pulse biscuits in a food processor until coarse crumbs form. Add butter and blend until mixed. Press the mixture evenly into the pan using a flat-bottomed glass, covering the base and two-thirds up the sides. Chill in the fridge for 30 minutes.
  • Put the chocolate in a microwave-safe bowl. Microwave on High in 30-second intervals, stirring each time until smooth. Let it cool slightly.
  • In a food processor, blend cream cheese, caster sugar, eggs, sour cream, and Baileys until smooth. While the processor is running, pour in cooled chocolate. Mix dulce de leche or caramel with sea salt in a bowl.
  • Spread half of the cheesecake mixture evenly over the biscuit base. Spoon half of the caramel mixture on top. Swirl a skewer through the mixture for a marbled effect. Repeat with the remaining cheesecake and caramel mixtures. Bake for 1 hour or until the cheesecake is gently set and has a slight jiggle.
  • Let the cheesecake cool in the oven with the door slightly ajar for 3 hours to prevent cracking. Chill in the fridge overnight.

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