There’s nothing more indulgent or satisfying than a slice of creamy, delicious cheesecake— except for a slice of cheesecake spiked with a generous dash of boozy Bailey’s Irish Whiskey Cream Liqueur. Silken and sinful, this sweet treat is balanced by a touch of tartness from the cream cheese. Adding the coffee-flavored liqueur transforms the cheesecake from just another regular dessert into a unique one, infusing it with oodles of oomph.
Unlike many recipes that use whiskey, this one does not require any heating or cooking, which means that all the booze stays locked in the cheesecake. So make sure you keep this far away from children and irresponsible adults. It also gives you a perfectly unselfish reason not to share!
Break up the biscuits in a polythene bag. Add the crushed biscuits, butter and sugar to a pan and mix together till blended. Remove biscuit base and compress into a spring loaded eight inch cake tin. Chill for about an hour until firm. Your base is now ready.
Mix the Philadelphia cream cheese until smooth and creamy. Then add the icing sugar and Bailey’s liqueur to the mixture and blend some more. Place the mixture on top of your biscuit base and chill for a minimum of three hours till it sets.
Now, here’s a monkey that you wouldn’t want to get off your back (read hands).
Spanish in origin, devilled crabs are crab meat croquettes.