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Thursday, 28 November 2013

Baileys Cheesecake

An all time favourite!  Often supplied frozen to restaurants with absolutely no comparison to the home made version which is very easy to make.

In the restaurant we use a large shallow cheesecake tin approx 25cm in diameter which will give about a dozen portions.

Here's what we use; 400g pack of plain digestive biscuits, 125g butter, 25g brown sugar, 2 tubs Philadelphia approx 600g, 50g white sugar, 100ml double cream and a good measure Baileys Irish Cream.
In a bowl (not glass!) bash your biscuits to a fine crumb.  I pound them with the end of a heavy rolling pin.

Melt the butter and brown sugar together.  A blast in the microwave on half power is just the job.

Make a well in the middle of the biscuits and pour in the melted butter & sugar.  Thoroughly mix the biscuits into the butter and line your cheesecake tin, patting down the biscuit with the back of a wooden spoon.  Put the base in the fridge to set.

 For the topping put the cream cheese, sugar and cream into a bowl and whisk together until the mix is incorporated and slightly thickened.  Now add the Baileys (about half a glass) and gently whisk into the mix.  Taste, and add more Baileys if needed.  You should be able to taste the Baileys, but don't overpower it.

Spread the cheesecake mix over the top of the set biscuit base and return it to the fridge.  I like to give the whole thing a couple of hours in the fridge before serving.

To serve, cut into wedges, sprinkle a little cocoa powder, pour some cream and, above all, enjoy!