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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.