Dessert is a must – it makes life so much sweeter!
This cheesecake isn’t sweet, but it’s a great end to dinner or lunch.
Working with gelatin is always a little troublesome, but if you take it easy and follow the recipe, the cake is probably a winner.
Bailey’s Cheesecake
This is what you need:
Bottom:
240 g of chocolate chip cookies (not the ones with chocolate in the middle, but the ones made of chocolate)
30 g hazelnuts (ground)
125 g of butter
Cream:
250 g of cream cheese
2 1/2 dl cream
2 dl Baileys
100 g of milk chocolate
100 g of powdered sugar
5 1/2 gelatin sheets
Here’s how you do it.
Bottom:
Melt the butter in a pot.
Mix the biscuits and hazelnuts until it becomes a flour and mix well with the melted butter.
Cover the base form with baking paper and pour in the biscuit mixture. Mash it well in the bottom of the mold with a spoon or something similar and leave it in the cold for an hour.
Cream:
Dissolve the gelatin in cold water for approx. 15 min.
Melt the chocolate and let it cool.
Whip the cream until creamy.
Sift the powdered sugar into the cream cheese and mix well.
Mix the melted and cooled chocolate into the curd.
Heat 1/2 cup Baileys and mix it into the dissolved gelatin.
Stir a few tablespoons of the curd into the gelatin to cool slightly, then carefully stir in the rest of the curd. Add the last drop of Baileys and mix into the cream.
Take the biscuit base out of the fridge and pour cream cheese on top. Tap the mold lightly on the table to avoid air holes. Let cool for min. 3 hours or preferably overnight.
Decorate the cake with chocolate sprinkles.