(Egg-free) Bailey's Cheesecake

I've found it! A Bailey's Cheesecake without eggs! It has gelatine in it though but I can just use agar agar instead for a vegetarian friendly version. There's a birthday coming up next week. Maybe I'll try it then.

NON-BAKED BAILEY'S CHEESECAKE
For an 8-inch round cake:
BASE:
1 small pack Malteser candies,crushed to bits with food processor
About 12 digestive biscuits,crushed to crumbs with food processor
50g butter,melted

FILLING:
1 block Philadelphia cream cheese,softened
1 tsp vanilla
25ml to 30ml Baileys
200ml whipping cream
1/2 cup caster sugar
1 tbsp lemon juice
1/4 cup boiling water
1 and half tbsp gelatine powder

Swirl:
1 tbsp butter
50g dark chocolate

HOW:
For base,mix crushed Maltesers,crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

In boiling water,sprinkle gelatine evenly,leave to "bloom" for 2 minutes. Stir to dissolve.
In microwave,melt butter and chocolate in 30 sec bursts...stir to combine.


In your mixer or using a whisk,whip cream till stiff peaks form,chill.
In a mixer (no need to wash after whipping cream) or food processor,cream the cheese and sugar on high speed till smooth,beat in lemon juice and vanilla.
Stir gelatine mixture,(while resting,some gelatine will settle to the bottom...) and beat in to combine.
Fold in whipped cream...remove tin from freezer.

Pour about 1/4 of batter into chocolate mixture,stir to mix....
Mix in Baileys with white batter.
Pour about half of white batter into tin,add half of chocolate batter,swirl to combine.
Add other half of white batter,top with spoonfuls of remaining chocolate batter,swirling to marble patterns.
Chill overnight.
To serve,run a knife along the sides of the cake,unmould,and slice.

Recipe from here.

MANGO/Cheesecake - recipe

My future mother-in-law made a lovely mango cheesecake that we ate yesterday afternoon. It was so rich and creamy but fresh at the same time. We ate loads of it!

I've located a simular recipe that I've adapted...

Frozen mango and lime cheesecake

Ingredients (serves 8)

• 125g oat biscuits (like Hobnobs)
  
• 60g unsalted butter, melted
• 2 x 250g packets cream cheese, softened
• 3/4 cup caster sugar
• 1 teaspoon finely-grated lime rind
• 300ml thickened cream
• 425g can sliced mangoes, drained
• 3 passionfruit, halved (optional)
  

Method

1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper. Place biscuits in food processor. Process until finely chopped. Add butter. Process until combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.

2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into prepared pan.

3. Place mango in a food processor. Process until smooth. Fold mango through cream cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer overnight or until firm.

4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with passionfruit pulp. Serve.

Banoffee Cheesecake in a Pub

It's been a good weekend for cheesecakes for me! On Friday we had dinner in a pub and I had a caramel/chocolate cheesecake with homemade chocolate ice cream. Unfortunately there is not a photo of it... I got to excited and ate it and forgot to take a photo.... whoops. That's how good it was. On Sunday we found ourselves in a pub again. This time just for a snack after a walk in the countryside. I had to have the Banoffee Cheesecake. It was even better than the one from Friday, This one was baked, came with toffee sauce, fresh bananas and whipped cream. To die for. Photo above!

photos © Russian Doll

Brownies + Cheesecake

My little sister is graduating from the equivalent of college (UK) in a few weeks and I will be baking for the occasion. I'm going to Sweden for the celebrations and am now in the process of deciding what to bake!
I'm definately making the Espresso Cheesecake Brownies (Bottom picture). My little sis loves brownies, coffee and cheesecake! So its perfect! Recipe here.

The top picture is a recipe from this week's "Baking Mad with Eric Lanlard". They are cheesecake brownies too, with a hint of coffee. I'm thinking about taking that recipe (below) and substitute the coffee for something else, probably something orange-flavoured. The thing is, one of my other sisters does not like coffee at all but loves brownies and cheesecake and I want her to have some cheesecake brownies too. She adores all things chocolate orange! :) Not sure what to use yet! Any tips?

Eric Lanlard's Cheesecake Brownies (From Channel 4's website)

Ingredients

• 150g unsalted butter
• 200g dark chocolate, broken into pieces
• 250g golden caster sugar
• 1 tsp vanilla
• Pinch of salt
• 3 eggs
• 100ml espresso
• 100g plain flour

For marble topping

• 150g cream cheese
• 60g caster sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• rd's cheesecake brownies need no introduction

Method

1. Preheat the oven to 170°C/gas mark 3. Grease a 20cm square tin with butter and line with baking paper.

2. Melt the butter and chocolate in large heatproof bowl set over a smaller pan of just simmering water. Remove from heat once melted and leave to cool.

3. Stir the sugar, vanilla and salt into the cooled butter and chocolate mixture, then whisk in the eggs and beat until smooth. Stir in the coffee, then sieve in the flour and beat until glossy.

4. For the marbling mixture, in a bowl beat the cream cheese until smooth and then stir in the sugar and vanilla. Finally add the beaten egg.

5. Spoon the brownie mixture into the lined tin then top with the marble topping mixture, using a knife to cut through the topping mixture and create a marbled effect. Be careful not to over mix or you will lose the effect.

6. Bake for 30 minutes, covering the tin with foil for the last 10 minutes of cooking to keep the top from over browning. Remove from the oven, allow to cool in the tin then cut into squares.

OREO baked cheesecake - recipe

Ingredients

• 22 OREO cookies
• 40 g butter, melted
• 400 g Philadelphia
• 100 g caster sugar
• 1 tsp vanilla extract
• 3 eggs
• 30 g plain flour
• 100 ml soured cream

Instructions

Crumb 18 of the cookies, either in a food processor or with a rolling pin. Mix the crumbs with the melted butter. Press the mixture onto the base and 4cm up the sides of the cake tin.

Beat together the Philly, sugar and vanilla until smooth. Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Then stir in the flour and soured cream.

Roughly chop the remaining 4 Oreos and stir through the filling then pour into the crumb crust. Bake for 55-60 minutes or until set. Cool completely on a wire rack then refrigerate for at least 4 hours.