Baileys chocolat Luxe Easter banana cheesecake recipe.
The whole Easter holiday weekend had sped by. I had a really busy three days of doing Instagram takeovers, hosting a birthday party, and Spring cleaning my kitchen cabinets.
I celebrated the end of the Easter weekend with friends and family. We cooked tapas dishes to share, and I made this Easter banana cheesecake with Baileys chocolat luxe and Baileys Irish cream.
I decided to do away with the standard three course meal portions for the party, and to embrace that fun Tapas concept of sharing our food.I love drinking Baileys Irish cream , so you can imagine my delight, when the postman delivered the Baileys chocolat Luxe. It’s a blend of decadent Belgian chocolate and Baileys Original cream.
I can still remember enjoying the limited edition Baileys Pumpkin Spice version.
I thought I’d share the recipe for my Baileys chocolat luxe banana cheesecake here :
5-6 Digestive biscuits
6-7 Ginger nuts biscuits
50g unsalted butter.
The cheese cake filling
600g cream cheese
20-30ml Baileys Irish cream
20-30ml Baileys chocolat Luxe
3 mashed bananas
150g caster sugar
1/2 teaspoon vanilla extract
150ml soured cream
1 tablespoon caster sugar
1/2 teaspoon vanilla extract. To decorate
Easter eggs and chocolate bunnies.
Butter finger biscuits.Steps
Preheat oven 180 degrees.
Crush biscuits in bag with rolling pin.
Melt butter over low heat and then mix with biscuit crumbs.
Compress biscuit and butter mix on baking sheet in greased tin.
Place in oven 5 minutes.
Mix filling all together in electric mixer. Start slow and then increase speed till smooth and creamy.
Pour mix over biscuit base and spread evenly.
Bake 40 minutes.
Remove to cool 5-6 minutes.
Make topping by mixing ingredients together and smooth over top of cheesecake.
Place back in oven to bake 10-15 minutes.
Remove and leave to cool then put in fridge overnight.
Decorate with butter finger cookies (stuck on with cream cheese) and chocolates for topping.
How does the cake look?
To continue with the party theme of sharing our food, I decided not to slice the cheese cake into separate portions. Instead, we all shared, by dipping our spoons into the whole cake. It was so fun.
The Baileys chocolat Luxe in the cheese cake was so more-ish, so we all decided to pour more in glasses to share.
Pairing the cheesecake with the Baileys chocolat Luxe drink was absolutely divine. Even better because we were all sharing the experience together, as we chatted and laughed.
Hope you have enjoyed the post. Wishing you a wonderful week ahead.
( All styling and photography are by Geraldine Tan, editor of Little Big Bell. This is a sponsored collaboration with Baileys Irish Cream, but all views are my own).