“This is an easy, elegant dessert to enjoy at any time”
To make the base, line the base of 4 x 10cm mini spring-form tins or the bases of a mini cheesecake tray with parchment discs.
Place the crushed biscuits and ground cinnamon into a bowl. Pour the melted butter over the ingredients and mix well. Spoon in a generous amount of biscuit mix into the tins (about 2 to 3cm) and flatten with the back of a spoon.
Leave in the fridge to set for half an hour.
To make the cheesecake filling, place the gelatine leaves in 100ml of cold water and leave to soften. Then, heat the cream with the caster sugar until it dissolves. Squeeze the excess water from the gelatine and add into the hot cream, whisking until it dissolves. Add the orange juice and zest together and whisk in the cream cheese. Spoon the mixture into the biscuit base.
Leave to set overnight.
To serve, carefully slide a knife around the side of each cheesecake, unclip the spring form tins if you are using them and slide them onto a cake stand or pretty platter. Spoon a thick layer of Avonmore Bailey’s cream over the top.
Dust with cocoa and decorate with chocolate curls!