Monday, September 12, 2011

Baileys Cheesecake

Oh no! This is not what I want to share about because it is not that yummy although still edible. For those who likes light and soft cheesecake, this would be great but not for me as I feel that baileys cheesecake should be in rich texture. So, I won't be sharing the recipe since it's not that nice.

I'm looking for something richer, creamier, smoother and melt in the mouth texture, so I make another experiment which is this one (shown below)!! 

You don't want to have a big piece of this as it's truly rich. Serve it with a cup of tea, it's heaven! Here is something you can eat very slowly, with a small dessert fork would be great especially sitting with someone for a long chit chat.
Ingredients for 7 inches square pan:
For the crust:
150g digestive biscuits

70g unsalted butter, melted
For the cheesecake:

500g cream cheese, at room temperature

100g sugar

1/4 tsp salt

1 teaspoon pure vanilla extract

2 large eggs, at room temperature
200ml sour cream

75ml baileys 

To make the crust:

  1. Lined the springform pan with baking paper and wrap the bottom of the pan in a double layer of aluminum foil.

  2. Mix the digestive biscuits crumbs with the melted butter together in a bowl. Layer the crumbs into the springform pan evenly. Place it into the fridge while you preparing the cheesecake batter.

  3. Lowest a rack in the oven, preheat the oven to 160°C and put a kettle of water on to boil.

To make the cheesecake:

  1. Beat the cream cheese with sugar, vanilla and salt until creamier and sugar dissolve. 

  2. Add in the eggs one at a time and mix until just combine.

  3. Mix in the sour cream and baileys. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into pan that lined with the digestive biscuits.  

  4. Put a roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the pan.

  5. Steam bake the cheesecake for 1 hour and 30 minutes. Turn off the oven's heat leave the cheesecake in the oven for an hour.

  6. Then, let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and chill the cake for overnight

  7. At serving time, use a hot knife to potions the cakes. Enjoy!