Ingredients

• 6 ounces (about 10) chocolate-covered graham crackers
• 6 tablespoons butter, melted
• 1 envelope (¼ ounce) gelatin
• ½ cup heavy cream
• 3 eggs, separated
• 1 pound (2 8-ounce packages) Neufchatel or cream cheese
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• ¼ cup (1 50ml nip) Bailey’s Irish Cream or similar Irish liqueur, plus extra for serving
• ¼ cup grated chocolate or toasted sliced almonds for garnish

Instructions

Preheat oven to 325°F. Crush the graham crackers and mix them with the melted butter. Press firmly into the bottom of a 9-inch springform pan or loose-bottomed tart or cake pan. Bake for 8 minutes, then let cool.

In a small bowl, stir the gelatin thoroughly with one-quarter cup warm water. Place the small bowl containing the gelatin mixture in a larger bowl filled with hot water. Leave it in the water bath while you continue with the recipe.

Whip the cream and set aside. Whip the egg whites until stiff and set aside.

Cream the cheese with the sugar until smooth. Beat in the egg yolks, vanilla, and the Irish Cream. Check that the gelatin has dissolved: it should be liquid without any granules. If necessary, stir it over gentle heat to dissolve granules. Mix it thoroughly into the cheese mixture. Fold in first the whipped cream, then finally the egg whites. Pour into the prepared cake pan. Chill overnight or for several hours. Sprinkle with grated chocolate or toasted almonds. Drizzle each serving with a little extra Bailey’s if you like. Serves 8-10.