Hi I got the recipe for coffee & baileys cheesecake but just missed out the coffee as I wasn't too sure if it would be too rich also - with just Baileys it was lovely and also made a baileys sauce which was lovely - recipe below, fully recommend and also a dodle!
Baileys Cheesecake
INGREDIENTS:
? 3 eggs
? 9oz caster sugar
? 1lb cream cheese
? 8oz double cream
? 7 leaves gelatine (7 sheets)
? 7 tablespoons Baileys Irish Cream Liqueur.
Crush biscuits using rolling pin or food processor and rub in the butter thoroughly. Press the biscuit mixture into the base of a greased and lined 10” loose bottomed tin.
Whisk together the caster sugar and eggs and gradually blend in the cream cheese.
Next mix together the cream and baileys leave to one side whilst soaking 7 sheets of gelatine in 2-3 tbsp of cold water for 5 minutes. Then place the soaked gelatine in a bowl adding another 2-3 tbsp of cold water and put it over boiling water until completely dissolved. Add the dissolved gelatine into the Cream and Baileys mixture.
Then pour into the cheese mixture into the cream, baileys and gelatine mixture and whisk well but do not over beat.
Chill for at least 6 hours or overnight.
Remove from tin when chilled and serve cut into slices with sauce below.
SAUCE
? Half pint milk
? Half pint double cream
? 8 egg yolks
? 3oz caster sugar
? Baileys Irish Cream Liqueur – add until your
desired taste, I added approx 6 tbsp (but taste
whilst making to ensure you have added enough).
Put the half a pint of milk and half a pint of double cream into a saucepan and bring to the boil. Remove from heat as soon as it reaches boiling point.
Beat together the egg yolks and sugar. Pour the milk mix into egg mix and return to pan on cooker. Heat gently until it thickens and coats the back of a wooden spoon. Do not boil. Remove from heat and stir in liqueur.
Cool before serving.