Strawberry Baileys Ice-Cream Cheesecake

Seeing as Easter is right around the corner - and I seem to be picking up speed again - I wanted to do this yummy treat (with my own twist on it, of course).

I have found adding alcohol to desserts doesn’t always work out, however this one certainly did. I felt like the taste of Baileys could have been stronger. Next time maybe I’ll try something a little more powerful, but if you want to experiment be sure it’s a cream liqueur.

What will I need?

• 9 inch springform pan
• 400g - Graham crackers (or gluten-free equivalent, like honey-grahams)
• 15og - Unsalted butter (melted) 

Cream cheeses filling 

• 550g - Cream-cheese (~3 regular sized packs) 
• 110g - Confectioners sugar (or icing sugar) 
• 300g - Vanilla ice cream (softly melted - I used Häagen-Dazs)
• 1 tsp - Vanilla extract

Second layer.

• 170g - Vanilla ice cream (softly melted - I used Häagen-Dazs)
• 100g - Confectioners sugar (or icing sugar) 
• 3-4 Tbs - Strawberry Baileys 
• 6-8 Creme eggs (halved, for decoration) 

What do I do?

1. Lighly grease your 9-inch springform pan, and set it to one side.
2. Pop your Graham Crackers in your food processor to a finely crumb, or place them in a Ziplock bag and give them a good whack. Add your melted butter and pulse a few times until it is combined well, or mix in a bowl.
3. Pop the mix in to your cake pan, and press down firmly, then chill in the fridge.
4. With an electric whisk or (a kitchen aid) combine your cream cheese, confectioners sugar, vanilla essence, then mix until combined.
5. When all is combined, add in your ice cream, then whisk on a slow speed. Once done pour the mixture onto the biscuit base, smooth with an offset spatula, and then pop her in the freezer for at least 3-5 hours to set.
6. Now for your second layer (which is optional): With your electric whisk or kitchen aid, pop in your cream cheese, confectioners sugar, vanilla essence, and ice cream then mix until combined. Once done add in your strawberry Baileys, one tablespoon at a time, incorporating after each. When done pop the mix on top of your cheesecake, and let it freeze overnight.
7. Carefully remove from the freezer, wait 15 minutes, then run a knife around the edges and carefully pop your cheesecake out of the tin.
8. Now decorate how ever you want. I used Cadburys Creme Eggs, with a little chocolate drizzle here.
9. Bring to room temperature before serving, now go nuts and enjoy, my bees!​

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Tips, tricks, and Tiaras

• I would set my cheesecake in the freezer overnight, otherwise you risk it being a little sloppy (no soggy bottom here!).  Leave it overnight in the fridge to defrost for better turnout.
• She will last covered in the fridge for 3 days.
• Creme Eggs are naturally quite runny so its probably  better to chill/freeze them before cutting.
• As always, the decoration I went with is optional so no biggie... this cheesecake will still be deadly delicious no matter how you style her.
• Ganache (chocolate drizzle) is completely optional.
• Be sure to use full fat cream cheese.