Baileys cream orange chocolate cheesecakes

“This is an easy, elegant dessert to enjoy at any time”

MAKES 4 ‘TO SHARE’ OR 12 MINI ONES

INGREDIENTS FOR THE BASE

20 digestive biscuits, crushed finely ½ tsp ground cinnamon

120g melted butter

FOR THE FILLING

200ml Avonmore Fresh Cream 100g caster sugar

2 gelatine leaves

2 large oranges, juice and zest of 1 200g cream cheese 300ml Avonmore Baileys Freshly Whipped Cream

Cocoa powder, to dust Chocolate curls, to decorate

METHOD

To make the base, line the base of 4 x 10cm mini spring-form tins or the bases of a mini cheesecake tray with parchment discs. Place the crushed biscuits and cinnamon in a bowl. Pour the melted butter over and mix well. Spoon a generous amount of the mix into the tins (2-3cm deep) and flatten with the back of a spoon. Leave in the fridge to set for 30 mins. To make the filling, place the gelatine leaves in 100ml of cold water and leave to soften. Then, heat the cream with the caster sugar until it dissolves. Squeeze the excess water from the gelatine and add into the hot cream, whisking until it dissolves. Add the orange juice and zest together and whisk in the cream cheese. Spoon the mixture into the biscuit base. Leave to set overnight. To serve, carefully slide a knife around the side of each cheesecake, unclip the spring-form tins if you are using them and slide them onto a platter. Spoon over a thick layer of Avonmore Baileys cream and dust with cocoa and decorate with chocolate curls.