Amazing no-bake Baileys chocolate cheesecake (recipe)

12 December, 2012 By 9 Comments

My mum will love this – me

It’s with a little sadness that I’m bringing you this simple, delicious recipe for Baileys cheesecake, courtesy of Kara aka Chelsea Mamma. Why sadness? Because I thought my recipe for Philly chocolate cheesecake was pretty good, I thought my gingerbread cheesecake was pretty amazing, but this one right here is actually incredible!

This recipe makes a truly delicious dessert for grown ups. The addition of flake to the creamy filling is a smart one, as it not only gives a nice chocolatey flavour that works great with the subtle tones of the Baileys, it also gives the occasional extra chocolatey kick when you bite into particularly Flake-filled bit.

The base was a bit crumbly when we tried our first slice but after sitting it the fridge over night, the biscuit and filling had set perfectly, so patience is key if you can stand waiting.

I really enjoyed making this as part of the ‘A Mummy Too cooks with’ series. Here’s what to do…

Ingredients

  •  100g unsalted butter
  • 250g digestive biscuits crushed
  • 600g cream cheese
  • 40ml Baileys
  • 100g icing sugar
  • 300ml double cream
  • 100g Cadbury flakes
  • Cocoa powder to dust

Instructions

  1. Crush the biscuits (either with the end of a rolling pin or in a food processor)
  2. Melt the butter and mix into the biscuits until all the butter is absorbed.
  3. Press into the bottom of a large springform tin, then refrigerate until set (at least an hour)
  4. To prepare the filling, lightly whip the cream cheese then beat in the Baileys and icing sugar.
  5. Whip the cream until stiff and crumble the flakes into it
  6. Fold the cream mix into the cream cheese fold into the mixture, mixing until fully combined
  7. Spoon the filling onto the biscuit base and smooth over the surface
  8. Refrigerate for two hours
  9. Once set remove and decorate with cocoa powder dusted over the top

And what does Kara make of our efforts?

Wow – it looks fab – now why didn’t I take a picture like that? Glad you enjoyed it, it’s always a hit I’m my house and I agree about the flake!! Just wish I were closer to pop in for a slice.

Success! Now, if you’d like to take part in ‘A Mummy Too cooks with’, please read the details of how it works and then get in touch.

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Gingerbread cheesecake (recipe)

30 November, 2012 By 13 Comments

*mumbles with mouth full* *makes thumbs up gesture* – JD, 5

You know when you’re in your favourite restaurant, and you get to the desserts, and you order the one you always go for, but it’s somehow…different? Well in my favourite restaurant I always go for the vanilla cheesecake, but this time, inexplicably, it tasted of ginger. And lo, it was good.

So, this week I thought I’d experiment with baked cheesecake, cranking up the ginger flavouring to create a spicy, creamy dessert…and it worked! The base is warm and moreish, while the cream filling is smooth and delicately spiced. Here’s what to do.

Ingredients

For the base:

  • 260g ginger nut biscuits
  • 1 tbsp caster sugar
  • 85g unsalted butter

For the filling:

  • 400g light cream cheese, room temp
  • 200g normal cream cheese, room temp
  • 175ml double cream, room temp
  • 1 egg yolk and 2 whole eggs, room temp
  • 1 tbsp plain flour
  • 1/2 tsp ginger
  • Seeds from 1 vanilla pod
  • 200g caster sugar

Instructions

  1. Crush or blend the biscuits well so they’re like coarse sand
  2. Add the sugar and melted butter and mix well
  3. Press into base of a large springform cake tin, flattening with the base of a glass
  4. Cook at 200C (180C fan assisted) for no more than 5 mins, then set aside to cool
  5. In a bowl,  whip the cream to soft peaks
  6. In a separate bowl, beat the cream cheese and eggs together then beat in the cream
  7. Beat in the flour, ginger and vanilla seeds
  8. Bake at 170C (150C fan assisted) for 45 mins to 1 hour until firm but slightly wobbly if shaken
  9. Turn off the oven, leave the door ajar and leave to cool for another 45 mins to 1 hour – it may crack a little but if you had everything at room temp when you started, it’s much less likely to
  10. Cool on a rack and when cold, run a knife around the edge, wrap with clingfilm and store in the fridge to set for 4 hours or overnight

Give it a go – it’s good, I promise.

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Vanilla cheesecake raspberry muffins (recipe)

9 December, 2011 By 2 Comments

Vanilla cheesecake topped raspberry muffins

The raspberries are very red mummy – JD, 4

This is my very favourite muffin recipe, topped with a version of the gorgeous cheesecake recipe we make at least once a month.

It’s very easy – you can safely let your little one do all but the grating and the oven bits – and the result is rather pretty.

Ingredients

For the muffins:

  • 110g caster sugar
  • 275g plain flour
  • 80g butter
  • 3 tsp baking powder
  • 160g raspberries
  • 190 ml skimmed milk
  • 1 large egg

For the icing:

  • 100g light soft cheese
  • 100g icing sugar
  • 1/2 tsp vanilla essence

Instructions

  1. Pre-heat the oven to 200C / gas mark 6
  2. Put the sugar into a bowl and sieve in flour and baking powder
  3. Grate in the butter, stirring with a fork as you go so it’s all coated
  4. In a separate bowl, beat the milk and egg together, then stir into the mix
  5. Stir in the raspberries
  6. Line a muffin tray with 12 muffin cases
  7. Share the mixture evenly between the 12 cases (try to avoid geting any down the sides or on the tray as it will burn)
  8. Bake in the oven for 20-25 minutes until golden brown
  9. Let them rest for 5 minutes in the tray then transfer to a cooling rack
  10. While they are cooling, put the cream cheese into a bowl and slowly beat in the icing sugar until smooth and stiff (you may need a little extra icing)
  11. Stir in the vanilla essence
  12. Add a generous dollop of icing to the top of each of the muffin
  13. Allow the icing to set a little before serving

So there you have it, vanilla cheesecake raspberry muffins. The sweet cheesecake topping goes perfectly with the slightly bready sponge and the tart rasberries, but if you or your kids have a very sweet tooth you can add a little more sugar to the batter.

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