Salted Caramel Baileys Cheesecake Pots
BROUGHT TO YOU BY Baileys
Bring a touch of magic to dessert with Salted Caramel Baileys Cheesecake Pots, utterly simple and decadently delicious!
Serves: 4
INGREDIENTS
1 packet digestive or shortbread biscuits
300 grams cream cheese, softened
100ml Salted Caramel Baileys
TO ASSEMBLE
300ml store-bought thick and creamy custard
1 cup store-bought caramel sauce (preferably salted caramel sauce)
80 grams pecan nuts, toasted and roughly chopped, optional
METHOD
Crush the biscuits in a food processor, or pop them into a plastic bag and crush by hand using a rolling pin, until you have a mix of fine crumbs and some larger chunks for texture.
Beat the cream cheese and Salted Caramel Baileys together until smooth and creamy.
TO ASSEMBLE: Divide the biscuit crumb mixture among four serving glasses. Add a generous scoop of the Baileys cheesecake filling on top, followed by a dollop of custard. Repeat to make a second layer. Drizzle generously with salted caramel sauce and a sprinkle of pecans, if using.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.