Monday, May 11, 2015

little baileys cheesecakes ( 6 peoples )


Ingredients :
  • 6 butternut snap cookies or other plain sweet cookie
  • 1/3 cup baileys
  • 200g (7oz) ricotta
  • 250g (9oz) philidelphia cream cheese
  • 1/3 cup icing sugar (powdered sugar) (60g or 2oz)

Instructions :
  1. Line a large muffin tin with 6 muffin papers.
  2. Place cookies upside down in the base of each – you may need to trim them with a knife to get them to sit flat. Drizzle 1 teaspoon of baileys over each cookie.
  3. Combine remaining baileys, ricotta, cream cheese and icing sugar and mash it all together with a fork until smooth. Alternatively, whizz in a food processor.
  4. Divide ricotta mixture between muffin papers and refrigerate until 
you’re ready to eat

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