Serves 8-10
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For the base

For the filling

  1. Lightly grease an 8-inch springform tin. In a bowl, combine the base ingredients and press into an even layer in the base of the tin.
  2. In a stand mixer, or using an electric whisk, beat the egg whites until stiff, then beat in 50g of the sugar.
  3. In a separate bowl, whip the cream until nearly stiff.
  4. In a third bowl, beat the cream cheese, egg yolks, remaining sugar and melted chocolate together.
  5. Get the gelatine ready by following package instructions. Add the dissolved gelatine, whipped cream, egg yolk-chocolate mixture and the Baileys to the beaten egg whites and combine everything together until smooth.
  6. Add the cheesecake filling to the biscuit base and leave in the fridge to set over night. Grate chocolate on top before serving.

Test kitchen tip: This cheesecake is very light and airy, but you need to make sure to use powdered gelatine, as leaf gelatine won’t work. For a shorter cheesecake, a 10-inch tin can also be used.

Nutrition Facts

Per serving: 493kcals, 39.5g fat (22.4g saturated), 30.2g carbs (20.1g sugars), 6.8g protein, 1.2g fibre, 0.241g sodium