uncooked cheescake

lisa380, Mar 8, 5:22am
hi there does anyone out there have a recipe for an uncooked baileys cheescake please? TIA

jmonster, Mar 8, 5:27am
Got this one off the TM cooks website a few weeks ago for MIL.
Was really nice.

Bailey's Cheesecake - never fails!
250g choc chip biscuits 75g butter, melted, 3tsp gelatine, 1/4c water, 2x 250g packets cream cheese, 3/4 cup caster sugar, 300ml thickened cream, 1/3 cup baileys 2 eggs whites.
Chocolate sauce.
200g dark chocolate chopped, 1c thickened cream, 2 tablespoons baileys
Crush biscuits till they resemble breadcrumbs. Add butter, stir to combine. Press into cheesecake tin, refrigerate for 30mins or till firm. Sprinkle gelatine over water in a small heatproof jug stand in small saucepan of simmering water, stir until dissolved... cool for 5 mins. Beat cream cheese and sugar until smooth. Add cream beat until thick. Stir in gelatine and liquor. Beat egg whites until soft peaks form. Fold into cheese mixture. Pour over prepared base. Cover and refrigerate for 4hrs until set.
Chocolate sauce.
Combine chocolate and cream in saucepan, stir over low heat until smooth. Stir in Liqueur. Serve with cheesecake. posted by cap

frmunda, Mar 8, 5:32am
500 gms cream cheese, 1 cup sugar, 3 eggs, 1/2 tsp van ess, 400 mls whipped cream, 100 mls flavuring eg baileys, 6 leaves geletine.
base: 1/2 pkt malt biscuits (fine crumb) 50 gms melted butter.
Base -add melted butter to crumbed biscuits, mix well and press into spring tin.
Filling - soak geletine in water, when soft, squeeze water out and microwave at 15 second intervals until clear. Whisk cream cheese and sugar in mixer until sugar disolved. Add eggs while mixing one at a time. Add van ess and flavouring. Once mixed slowly add hot geletine. Mix well. Fold whipped cream into mixture and then pour into molded base. I use a 10 inch spring tin. Chill 2 - 3 hours

245sam, Mar 8, 6:22am
lisa380, I absolutely recommend cap's cheesecake but I thought you may be interested to know that when cap first posted that recipe on Trademe, she also made the note that she doesn't always serve it with the chocolate sauce - I didn't and it was a divine birthday dessert, as requested by and for our daughter. :-))

ziggy32, Oct 11, 2:55pm
malt biscuits andbutter for a base250gms cream chesse 1 small tin condensed milkand 1tsp glutin in 2tsp of hot waterthis is base for thetopingthen add what aver to it or on top to make what ever flaver chesse cake we yose this in our cafe