Recipe from: foodiebaker Image Credit: Jasline |
No-Bake
Baileys® Cheesecake
“I made these
cheesecake babies (I called them "babies" because they are small,
only 3.5-inch in diameter) around 2 weeks ago.” Jasline
Ingredients:
200 grams
(about 13 to 15 pieces) Oreo cookies (cream can be removed if desired)
100 grams (7
tablespoons) butter, melted
200 ml (3/4
cup + 1 tablespoon) whipping cream
150 ml (1/2
cup + 2 tablespoons) Bailey’s Irish Cream
4 teaspoon gelatin
500 grams (4
1/3 cups) cream cheese, softened at room temperature
130 to 150
grams (1/2 cup to 2/3 cup) caster sugar
30 grams (1/4
cup chopped) dark chocolate, melted
Preparation:
Using a food
processor, process the Oreo cookies until they resemble fine crumbs.
Alternatively,
place the Oreo cookies in a Ziploc bag, seal it halfway, and use a rolling pin
to
bash the cookies until they resemble fine crumbs.
Add the
melted butter into the cookie crumbs and stir until they are all combined.
Transfer into
one 8-inch round pan (preferably with a loose bottom or a spring form pan),
pressing it down to form an even layer over the bottom of the pan.
Freeze the
crust layer while you prepare the remaining ingredients.
Whip the
cream until medium-stiff peaks form.
Refrigerate
while you prepare the other ingredients.
Place the
Baileys into a small bowl.
Sprinkle the gelatin
evenly over the surface of the Baileys and let stand for 2 to 3 minutes.
Place the
small bowl in a pot of simmering water and heat gently, stirring constantly
until the
gelatin has dissolved and the mixture is smooth (I like to use this
method when dealing with
gelatin as it will not give me any lumps in the
liquid, but I still like to strain the mixture before
adding it into my other
ingredients to remove any lumps.)
Using an
electric mixer beat the cream cheese and the sugar until light and fluffy.
Strain the gelatin
mixture into the cream cheese mixture and mix together gently.
Fold in the
whipped cream gently.
Pour the
mixture into the round pan; don't bother smoothing the surface if you are going
to do a
chocolate decoration.
Scoops
dollops of the melted dark chocolate over the cream cheese mixture.
Using a
skewer/satay stick/long tooth pick, swirl decorations on the cheesecake, taking
care
not to remove the skewer/satay stick/tooth pick until you are done
swirling.
Refrigerate
the cheesecake for a minimum 4 hours, but preferably overnight.
When ready to
serve: dip a palette knife into hot water and dry it.
Run the
palette knife along the edges of the cheesecake and remove the pan carefully
and
gently.
Place it on a serving plate and serve.
Notes:
Using the
same recipe, I made mini cheesecakes using 3.5-inch (diameter) x 1.5-inch
(height)
ring moulds. I lay a piece of baking parchment on a baking tray and
place the ring moulds on
top of it, then add in the Oreo cookie crumbs as per
normal. I made 7 baby cheesecakes.
This recipe
ideally should serve around 8 to 10 people.
I bought my Bailey’s
Irish Cream liqueur at the airport, when I was back from a holiday. You can
substitute Baileys with other liqueurs that you like, I foresee I will be
trying out with Kahlua in the
future.
When whipping
cream, make sure all your equipment and the cream are extremely cold, otherwise
the cream will separate and you won't be able to use it.
Read
more and enjoy this amazing recipe and many more when visiting foodiebaker
No comments:
Post a Comment