Baileys' cheesecake
By Passionthy 10:24 AM Baking, Desserts, Student-Friendly
.:.
There. The title says it all.
It's Bailey's Irish Cream.
It's cheesecake.
And.
Andandandandand
its no-bake.
Yup :D!
what can go wrong?
I used the recipe from Aunty Yochana's blog. If you don't already know her, go check her blog out! It's deliciously eyegasmic ;)
NON-BAKED BAILEY'S CHEESECAKE
Adapted from Aunty Yochana's blog
For an 8-inch round cake (I did 6 small ones)
BASE:
About 16 Maple cream cookies,crushed to crumbs
About 1 tbsp butter
FILLING:
1 block Philadelphia cream cheese,softened
1 tsp vanilla25ml to 30ml Baileys 200ml whipping cream
1/3 cup caster sugar
1 tbsp lemon juice
1/4 cup boiling water
1 and half tbsp gelatine powder
Swirl:
1 tbsp butter
50g dark chocolate
1) For base, mix crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a fridge while you get on with the filling.
2) In boiling water,sprinkle gelatine evenly, leave to "bloom" for 2 minutes. Stir to dissolve.
3) Melt butter and chocolate with bain-marie. Set aside.
4) In your mixer or using a whisk,whip cream till stiff peaks form & chill.
5) In a mixer (no need to wash after whipping cream) or food processor, cream the cheese and sugar on high speed till smooth & beat in lemon juice and vanilla. 6)
6) Stir gelatine mixture,(while resting,some gelatine will settle to the bottom...) and beat in to combine. (If the gelatin already hardened, put it 30 seconds in the microwave to soften it again)
7) Fold in whipped cream.
8) Pour about 1/4 of batter into chocolate mixture,stir to mix....
Mix in Baileys with white batter.
Pour about half of white batter into tin,add half of chocolate batter,swirl to combine.
Add other half of white batter,top with spoonfuls of remaining chocolate batter,swirling to marble patterns.
9) Chill at least 6 hours. Overnight is better.
There. The title says it all.
It's Bailey's Irish Cream.
It's cheesecake.
And.
Andandandandand
its no-bake.
Yup :D!
what can go wrong?
I used the recipe from Aunty Yochana's blog. If you don't already know her, go check her blog out! It's deliciously eyegasmic ;)
NON-BAKED BAILEY'S CHEESECAKE
Adapted from Aunty Yochana's blog
For an 8-inch round cake (I did 6 small ones)
BASE:
About 16 Maple cream cookies,crushed to crumbs
About 1 tbsp butter
FILLING:
1 block Philadelphia cream cheese,softened
1 tsp vanilla25ml to 30ml Baileys 200ml whipping cream
1/3 cup caster sugar
1 tbsp lemon juice
1/4 cup boiling water
1 and half tbsp gelatine powder
Swirl:
1 tbsp butter
50g dark chocolate
1) For base, mix crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a fridge while you get on with the filling.
2) In boiling water,sprinkle gelatine evenly, leave to "bloom" for 2 minutes. Stir to dissolve.
3) Melt butter and chocolate with bain-marie. Set aside.
4) In your mixer or using a whisk,whip cream till stiff peaks form & chill.
5) In a mixer (no need to wash after whipping cream) or food processor, cream the cheese and sugar on high speed till smooth & beat in lemon juice and vanilla. 6)
6) Stir gelatine mixture,(while resting,some gelatine will settle to the bottom...) and beat in to combine. (If the gelatin already hardened, put it 30 seconds in the microwave to soften it again)
7) Fold in whipped cream.
8) Pour about 1/4 of batter into chocolate mixture,stir to mix....
Mix in Baileys with white batter.
Pour about half of white batter into tin,add half of chocolate batter,swirl to combine.
Add other half of white batter,top with spoonfuls of remaining chocolate batter,swirling to marble patterns.
9) Chill at least 6 hours. Overnight is better.
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