Bailey's & White Chocolate Cheesecake

Bailey's & White Chocolate Cheesecake
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • Makes once large (26cm) cheesecake
  • Base:
  • 100g chocolate chip cookies, crushed
  • 100g chocolate covered oat style biscuits, crushed
  • 80g butter, melted
  • Filling:
  • 500g cream cheese (eg:Philadelphia)
  • 150ml single cream
  • 150g quark (10 % fat)
  • 40g caster sugar
  • 200g white chocolate, chopped into small pieces
  • 120ml Baileys licqeur
  • Contents of 1 vanilla pod
  • 1 sachet of powdered gelatine
  • 6 tbsps of hazelnut crocant
1. Base: Combine the crushed cookies in a mixing bowl and add the melted butter. Mix well then gently press into the base of 26cm springform tin. Place in the fridge while you prepare the filling.

2. Prepare the gelatine according to packet instructions then set aside while you prepare the cream filling.
3. Whip the single cream together with the caster sugar till fluffy, then add the cream cheese and quark and continue whisking for about 1 minute.
4. Add the prepared gelatine and vanilla then continue to whisk for approx 2 mins. Set aside for now.
5. Using a double boiler, melt the chocolate over a low heat. Once it's completely melted, remove from the heat then set aside for 1 minute to allow to cool slightly.
6. Add the melted chocolate and the Bailey's to the whipped cheesecake mixture , folding it in gently with a spoon.
7. Pour the filling into the prepared cheesecake base, cover, then place in the fridge and allow the mixture to set overnight (or a minimum of 6 hours).
8. The next day, sprinkle the hazelnut crocant over the cheesecake, pressing the topping down gently to help it stick to the cheesecake mixture.
9. Cut into slices and serve.

Bailey's & White Chocolate Cheesecake

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This recipe was uploaded by Allora Andiamo

 
 
This is delicious served just as it is but you can serve it with an extra little drizzle of Bailey's if you wish ;)

Method


1. Base: Combine the crushed cookies in a mixing bowl and add the melted butter. Mix well then gently press into the base of 26cm springform tin. Place in the fridge while you prepare the filling.

2. Prepare the gelatine according to packet instructions then set aside while you prepare the cream filling.
3. Whip the single cream together with the caster sugar till fluffy, then add the cream cheese and quark and continue whisking for about 1 minute.
4. Add the prepared gelatine and vanilla then continue to whisk for approx 2 mins. Set aside for now.
5. Using a double boiler, melt the chocolate over a low heat. Once it's completely melted, remove from the heat then set aside for 1 minute to allow to cool slightly.
6. Add the melted chocolate and the Bailey's to the whipped cheesecake mixture , folding it in gently with a spoon.
7. Pour the filling into the prepared cheesecake base, cover, then place in the fridge and allow the mixture to set overnight (or a minimum of 6 hours).
8. The next day, sprinkle the hazelnut crocant over the cheesecake, pressing the topping down gently to help it stick to the cheesecake mixture.
9. Cut into slices and serve.
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