Food > Cakes & Desserts

Baileys Cheescake for St. Patrick’s Day

This cheesecake features in my book Love & the Goddess. My personal recipe; It is a real luxury with lashings of Bailey’s cream liqueur, mixed with cream cheese and crème anglaise. It is made upside down (with base added afterwards).…continue reading

Category Cakes & Desserts
Preparation Time 80 minutes with extra time the following day
Cooking Time None - needs to rest in fridge for 4 hours.
Serves 10

This cheesecake features in my book Love & the Goddess. My personal recipe; It is a real luxury with lashings of Bailey’s cream liqueur, mixed with cream cheese and crème anglaise. It is made upside down (with base added afterwards). I could compromise and make up a simpler version but this truly is irresistible. Bailey's Cheesecake I do however alter the ingredients at times for the sake of healthy eating. Cream cheese can be replaced with cottage cheese and cream can be supplemented with yogurt. But if you make these changes you must increase the amount of gelatine to 30g as cottage cheese is much higher in water. You are however, guaranteed a great healthy eating option which does nto compromise on luxury. Before you start make sure you have a 25cm (10 inch) round tin at the ready. Preferably with spring base. Ingredients Topping: 400g/1lb Philadelphia Cream Cheese 150ml (4fl.oz) Baileys Irish cream liqueur **2 tablesp. Irel coffee essence or see alternative below 20g (1oz) gelatine powder dissolved in 100ml warm water 200ml (8 oz) milk 20g (1 oz) caster sugar 1egg – yolk separated from white 150ml (4 fl. Oz) Fresh Cream   For Base: 300g digestive biscuits crushed 100g butter   To Decorate: 100ml whipped cream 1 teasp. Irel coffee essence Chocolate hearts or grated chocolate

Baileys cheesecake

Baileys cheesecake

Method: (1) Place Philadelphia cheese in a blender with the baileys and coffee essence. Do not blend until after stage 2. (2) Separate the yolk from the egg white and leave the white aside for the moment. Add 1 tablesp. of milk and caster sugar to the egg yolk and mix. Place milk in a saucepan and heat until it bubbles around the edge. Add a little of the hot milk to the yolk of egg and then add the yolk back into the saucepan to make a custard. Keep stirring (but avoid boiling) until the custard coats the back of the wooden spoon. Allow this mixture to cool. (3) Dissolve gelatine by sprinkling over 100ml of warm water in a heat proof container. If it hardens, place the container in a saucepan of hot water over low heat until the gelatine dissolves. (4) Add some of the cooled custard to the gelatine and then mix well. Then add all the gelatine back in with the custard mixture. (5) Next add the custard mix to the cheese and other ingredients in the blender. Turn the blender on high and whizz all the ingredients together until perfectly homogenous. The mixture will appear watery – do not worry! Pour it out into a large bowl and place in the refrigerator to cool and speed the setting process. But do keep an eye on it in case it sets too quickly. (6) Beat the cream until floppy in texture …not stiff. Refrigerate for around 20 minutes. (7) Beat the egg white until it forms peaks but again do not overbeat until dry. (8) Attend to the cheese mixture when almost set – it should be floppy in consistency when stirred with a whisk. Now fold in the beaten egg white and follow by folding in the cream. When all three mixes are a similar consistency, they we3ill blend well and hold each other. (9) Pour the mixture into a round baking tin ( with loose bottom) and leave to set in the fridge for five hours or overnight.   **Alternativ e to 2 tablesp. Irel coffee essence is to dissolve I spoon of strong instant coffee in 1 tablesp. boiling water.   For the base: (1) Crush the biscuit crumbs in a blender until smooth. Melt the butter in a pan and add to the crumbs. Pour over the set cheesecake mix and press down well. (2) Allow to set for 1 hour (3) Fill a basin with boiling water. Plunge the cheesecake tin into the boiling water for 20 seconds. Place a serving plate on top and flip the cheesecake out, removing he loose base. The top should be lovely and smooth; – ideal for decorating. To Decorate: Beat cream with 1 teasp. Irel coffee essence until stiff enough to pipe. Decorate as desired with grated chocolate or shavings, hearts etc. Better still if you can make a chocolate shamrock – place it in the centre for good luck.   Happy St. Patrick’s Day

More simply decorated version of Baileys Cheesecake

More simply decorated version of Baileys Cheesecake

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