Deserts: Baileys Cheesecake

Ingredients

The Topping

4 eggs separated

100g caster sugar

250g cream cheese

Vanilla essence

200ml milk

4 gelitine sheats (soaked in cold water to soften)

2 tablespoons baileys

1 quarter pint of cream

1 chocolate flake (to sprinkle on top)

The Base

140g butter

200g digestive biscuits (crushed)

Method

The Base

1. Melt butter and put into the crushed digestive biscuits. Stir well, place in the base of the cake tin. Leave to set in the tin.

The topping

1. Boil milk and vanilla essence together. Whisk in the egg yolk and sugar until it makes a custard that coats the back of a spoon. Add gelatine leaves, leave until semi-set around the edges.
2. Whisk cheese and Baileys until pale. Fold the cheese into the custard, fold the cream into the custard.
3. Whisk eggs whites until 1oz of caster sugar. Gently fold the egg whites into the custard. Pour into the base and leave to set (over night prefably) before sprinkling the chocolate flake over.