Since then I have been in search for the perfect recipe to re-create the one I tried there. And I found it. But I changed 1 thing... I used Merlyn instead of Baileys.
(A cream liqueur made with Welsh whiskey instead of Irish). It's the same, but tastes a teeny bit better (I'm not biased at all) and comes in a much sexier bottle...
Beth had miniatures as favours for her wedding from the Penderyn distillery, which you can read about here:
The recipe is straight forward, and better than the ones I used previously (not least because it doesn't have gelatin that makes me gag when I get a whiff of it!)
250g digestive biscuits, crushed
600g Philadelphia cream cheese (yep, they really do want you to use 2 family packs!)
25ml Merlyn (or Baileys)
3.5 ounces icing sugar
300ml double cream (whipped)
2 small bags of maltesers
1. Melt the butter in a pan and add the one crushed bag of malteasers and the crushed digestive biscuits. Mix well until the biscuits have absorbed all the butter.
2. Remove from the heat and press into the bottom of a lined 18cm springform tin. Place in the fridge to set for an hour.
3. Meanwhile, prepare the filling. Lightly whip the cream cheese then beat in the Merlyn and icing sugar.
Fold in the whipped cream, then smooth evenly over the biscuit base.
4. Use the other small bag of maltesers to decorate the top of the cheesecake.
Refrigerate and allow to set for another 2 hours.