Serves 8 A tip from the Baileys team: If you like, you could top the cheesecake with grated chocolate. 300g pack Hob Nobs 75g butter, melted Oil for greasing 300g cream cheese 500g pot mascarpone 50g caster sugar 2 tbsp strong coffee (optional) 100ml Baileys Irish Cream 15 strawberries, halved
In a food processor blitz the biscuits until crushed and crumbly. Add the butter in a stream through the funnel and process until combined. Oil a 23cm/9 inch by 10cm/ 4 inches deep spring form cake tin and press the crumbs into the base using your knuckles. Chill for an hour. To make the filling, put the cream cheese, mascarpone, sugar, Baileys and coffee, if using, into a bowl and using a hand held electric whisk, beat the mixture until smooth and creamy. Pour over the biscuit base and smooth over using a palette knife. Chill for 4 hours or overnight. With a small knife, run the blade around the inside edge of the tin. Loosen the spring around the outside of the tin and release carefully. Using a palette knife, slide the blade carefully under the base and move the cheesecake onto a platter. Decorate with the strawberries and serve. Contains 1.7 units of alcohol per cheesecake / 0.2 units of alcohol per average slice. Recipe from Baileys