Sunday, 23 February 2014

Baileys Cheesecake

Mmmmmm...... Baileys and Cheesecake both my favourite, how can I not put them together!
I thought I add some pretty zebra patterns to it just to make it look even more scrummy!

You know me by now, I always make that extra effort in presentation.

So, are you ready to make one too!

You need an 8inch spring form tin with a larger baking tray to make the water bath.
Wrap the baking tin with two layers of tin foil and a layer of baking paper.
You don't want water to get into your cheesecake!!
Line the bottom of the tin with baking paper.


Biscuit base:
150g digestive biscuits (crushed)
70g melted butter
10g sugar
2. Tbsp of cocoa powder

Crush the biscuits and add melted butter, sugar and cocoa powder and make the base by firmly pressing the biscuit down with a back of the spoon, chill in fridge for 30 minutes.

Adding sugar & cocoa powder is optional, I added it just to get a darker & tastier biscuit base.

Now move on to your cheesecake filling while that's in the fridge.
Cheesecake filling:
600g cream cheese
120g sugar
3 eggs
240ml soured cream
90ml Baileys Irish Cream
1/4. Tsp salt
1. Tsp vanilla extract
1. Tbsp of plain flour
2. Tbsp cocoa powder
2. Tbsp of hot water

Whisk cream cheese with sugar until smooth and creamy, add eggs one at a time.
Add sour cream and Baileys mixing until combined.
Add in the flour, salt, vanilla extract and whisk to combine.
Your mixture should be very smooth and creamy.
In a clean bowl add 2.Tbsp cocoa powder and 2.Tbsp hot water and mix into a paste.
Add half of the Baileys cream cheese mixture into the chocolate paste and whisk gently until combined.
You now have a bowl of white Baileys cream cheese mixture and a chocolate Baileys cream cheese mixture.
  Using a ladle, pour one scoop of white cream cheese mixture into the centre of the biscuit base.
Pour the second scoop with the chocolate cream cheese mixture in the centre on top of the white cream cheese mixture.

Alternating the cream cheese mixture until you finish both bowls.
Get a baking tray filled with hot water and wrap your tin with layers of tin foil and baking paper.
Bake in preheated oven at 180c for 1 hour and 15 mintues.
Or until the cheesecake is firm and jiggly in the centre.

Leave the cheesecake in the oven for an hour after you have switched it off.
After an hour, take it out and let it cool at room temperature before you put it in the fridge.
Run a flat blade around the sides of the cheesecake to prevent it from cracking.
Wrap with cling film and leave to chill over night.

This is what it looks like the next day.

Slice with a warm knife to get smooth and clean cuts.

Tuck in and enjoy! 
Hope you like this recipe and send me a feedback if you have tried it.
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  1. Hey Mandy...
    Can I use normal cream instead of sour cream?
    And is the water bath a necessity?

    1. Hi Swati, normal cream would affect the texture, you could use Greek yoghurt instead. A water bath prevents the cheesecake from cracking and keeps it moist.

  2. Hi Mandy,

    Instead of putting the springform pan in the water bath, have you tried placing the water bath in the rack just below the cake pan? I have many bad experience with water bath. Wrapped with 3 layers of foil still water seeps into the cake pan :( TIA.

    1. I haven't tried it with a waterbath below the rack, if you triple wrap it with baking paper and foil that might do the trick, or even wax paper.

  3. Instead of using the Greek yogurt, Can we just substitute with normal plain yogurt? Thanks.

    1. I haven't tried it but I know someone have tried it and it was fine.

  4. Just tried it out... it turned out fantastic!! Was very much appreciated. Only the base was slightly soggy... any suggestions??

    1. Could be that the water from water bath have seeped into the cheesecake.

  5. Hi Mandy, can you suggest how to transfer the cheesecake from the loose bottom tin to a serving platter?

    1. I posted this on my facebook page on how to transfer cheesecake onto a sserving platter.