Total Time
55mins
Cook Time
25mins
Prep Time
30mins
Serves
10
Baileys Cheesecake with caramel sauce
Method:
Print Recipe
1.
Add water, baileys and cheesecake mix to a bowl and mix with electric mixer at high speed for 4 minutes until smooth
2.
Place gluten free chocolate biscuits into food processor and crush, fold in melted butter to combine mixture
3.
Pack biscuit crumb mix into a 20cm round spring form tin lined with silicon paper
4.
Pour cheesecake mixture over biscuit base and chill for 2 hours
5.
Place sugar and water into a pot, mix through and place on the stove top on high
6.
Using a sugar thermometer cook to caramel (180ºc), approx 20 minutes, it should resemble a rich caramel, add cream and stir through, (be careful as it may splatter when you add the cold cream) bring to the boil and simmer for 3 minutes
7.
Place cool caramel sauce into a squeeze bottle, remove cake from tin and cut into 10 even pieces
8.
To serve drizzle caramel sauce in a zigzag across the plate, place cheese cake just off centre, sit ice cream to the side of the cake and garnish with berries
Ingredients
Connect with us
Edlyn Foods Pty Ltd
- 13 Ricky Way, Epping, Victoria, Australia
- 03 8401 0000
- 03 8401 0099
- sales@edlyn.com.au
13 Ricky Way, Epping, Victoria, Australia 
03 8401 0000 
03 8401 0099 
sales@edlyn.com.au Customer Service
- 1300 661 908
- 1300 731 651
