Monday, April 16, 2007

Bailey's Cheesecake

I have tried this some time back. Got this recipe from Imperial Kitchen, posted by Stefanie. It was really easy and taste very good too. Bought a bottle of Baileys caramels, so finally got to use it with this recipes.

Bailey’s Cheesecake by Imperial Kitchen

150g digestive biscuits
75g unsalted butter melted
1 small pack crushed Maltesers
1 Cadbury Crunch candy crushed

70ml Baileys
softened cream cheese
4 eggs
1 tsp vanilla
1 tbsp lemon juice
1/2 cup sifted plain flour
200ml sour cream
200g caster sugar
20 cm Springform tin


Grease and line the Springform tin (i grease the sides and line the base normally)
Crush the digestives add the butter and the crushed candy...use a food processor,much easier.
Use this mixture to line the base of the tin even it out and then place in the FREEZER.

Cream the cheese and sugar together,till well blended.
Add eggs one at a time,beat in vanilla,lemon juice,sour cream and flour.
Stir in alcohol.
Pour over the digestive base and place in a preheated to 180C oven..on a lower shelf.

Bake for about 45 mins but keep checking, when the cheesecake is almost set but still has a wobble in the middle, turn off the oven and leave the cheesecake in to cool down(still in the oven), I can't expain how important this is it makes the cheesecake really smooth and delicious. When the oven is cool remove and refrigerate overnight,slice and serve.

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