compliments of buzzy BAILEY'S IRISH CREAM CHEESECAKE Base 750gms Coconut or Digestive biscuits 6 ozs Butter Filling: 250gms Cottage Cheese 250gms Cream Cheese 2 tbsp Cold Water 1 envelope Unflavoured Gelatine 2 Lemons Juice and rind 6 tbsp Baileys (or chocolate-flavoured) Liqueur 300mls Whipping Cream 2 egg Whites 125g Icing Sugar 2 oz melted Chocolate flavour. To make Base: • Combine Coconut or Crushed Biscuit Crumbs with melted Butter. • Press into springform pan. Chill. To make filling: • Sieve Cottage Cheese • Mix with Cream Cheese and beat well • Mix Gelatine with cold water, and let set 5 minutes. Heat over hot water to dissolve. Blend into creamed mixture. • Add Lemon Juice and Rind and continue beating until mixture is very smooth. • Beat in Liqueur • Beat Whipping Cream and fold into Cheese Mixture • Beat Egg Whites until stiff and gradually add Sugar • Carefully fold Egg Whites into batter • Pour into Crumb Crust • Refrigerate 6 hours • To serve: Drizzle Melted Chocolate over surface.
Quotebuzzy110 (68 )7:08 pm, Thu 15 Sep #4
marcs,
Sep 29, 8:50am
This is general recipe I use at the restaurant and in my baking business and use whatever flavour I want to add to it. It makes a 22cm cheesecake.
250g plain biscuit crushed 125g butter melted. Mix together and press into the base of the tin. Chill while making filling.
750 g cream cheese (normal or traditional) 1 cup castor sugar 5 tsp gelatin sprinkled over 5 tbs of water 2 cups cream.
Beat cream cheese and sugar till light and fluffy and there are no lumps. On low speed add cream and mix till well combined. Microwave the gelatin for 30 seconds or less till warm and runny. With the mixer running on low still add to the mixture. Combine thoroughly. Add the irish cream whatever amount you like. Do a taste test before pouring in to the base just to see that there is enough. Chill for a few hours. Decorate as you like if you want to. You can use other flavours as well. This is a very forgiving recipe. NOTE**** you can add another 1/2 cup of cream if you want it to come to the top of the tin. Whip your cream first before folding in to the cream cheese mixture for a lighter texture. I can't be bothered so I just pour it in.
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