Look what I made last night:
That’s a Baileys Irish Cream cheesecake. I keep suddenly being AWARE that it is in my fridge, waiting. The cheesecake DOES have a destination, thank goodness – The Baby and I are going to a party this morning, and the mothers in attendance should take besotted care of it. The cheesecake is traveling in the springform pan until we get to the party – the pan helps the cake maintain its shape.
The recipe was REALLY simple – it’s an unbaked cheesecake recipe, which means that it’s well within the reach of any cook, no matter how unsure of your baking skills you might be. Just make sure that you read through the recipe first and give the cake adequate time to chill. Here’s the recipe:
Bailey’s Irish Cream Cheesecake
For the Base:
2oz (50g) Butter
5oz (125g) Digestive Biscuits, crushed (or you can do what I did and use graham cracker crumbs)
For the Filling: 1 packet soft cheese (such as Philadelphia) (my note: this is the equivalent of four smaller packages of cream cheese, okay?)
1oz (25g) Caster sugar
Juice of 1 lemon
1/2 pint/250ml fresh cream
3fl.oz (75ml) Baileys
Method: Melt the butter in a saucepan and stir in the biscuit crumbs. Press the mixture into the bottom of an 8" loose bottomed baking tin. Chill for at least an hour.
Beat the cream cheese, sugar and lemon juice together until smooth. Whip the cream and fold with the Baileys into cream cheese mixture. (And oh my goodness, how did I ever whip cream before I had this?) Pour onto the chilled biscuit base and chill overnight.
Push up removable base and decorate cheesecake with chocolate shavings or fruit.
My husband was absolutely stricken that I made a cheesecake that wasn’t for him, so I ended up making us these for a nightcap last night:
To a blender, add 1 cup ice, 2 oz. Baileys mint chocolate liqueur, 1 oz. milk and 1 scoop chocolate ice cream. Blend and pour into a wine goblet and garnish with a mint chocolate.
That cheered him RIGHT up.
Want more recipes for Bailey’s? Check out Kath’s post at the Girls’ Night!