Have been wanting to find ways to use the bottle of Bailey’s so here is Bailey’s Cheesecake with Oreo cookies base.
Took reference from a few recipes, mix and match and gotten this. It has a softer texture and not as dry as the earlier Oreo Cheesecake. I have also reduce the amount of sugar as Bailey’s itself is a little on the sweet side.
I always cover the top loosely with greaseproof paper so that it will not be burnt and it remains smooth. Also do not take the cake out from the oven immediately cos the sudden drop in temperature will also cause the cake to crack, I will leave it in the oven after another half an hour with the door slightly open.
Oreo Biscuit 80g
Melted Butter 40g
1. Put biscuit in a plastic bag, roll over with a rolling pin until crumbly.
2. Melt butter gently in a saucepan.
3. Toss the crumbs into the butter.
4. Press the mixture over the bottom of the springform pan.
5. Put into the freezer for 15 mins while preparing the cream cheese filling.
Cream Cheese filling
250g Cream Cheese
1 ½ eggs
½ tsp vanilla essence
20g corn flour
70g whipping cream
½ cup Baileys Irish Cream
For cocoa swirl
2 tbsp cocoa powder
1 tbsp Baileys Irish Cream
1. Beat cream cheese until soft, then beat in sugar until smooth.
2. Add in eggs and vanilla essence a little at a time, mix well before next addition.
3. Add in corn flour and whipping cream.
4. Stir in Baileys Irish Cream.
5. Take 1 cup of the batter, sift in 2 tbsp cocoa powder and whisk till smooth.
6. Stir in 1 tbsp of Bailey’s to mixture.
7. Pour batter into tin.
8. Spoon cocoa batter onto different areas and do marble swirl.
9. Cover the tin loosely with aluminum foil or greaseproof paper.
10. Bake in hot water bath at 180 degrees for 1 hour until set.
11. Leave the cake in the oven for ½ hr to cool down (with door ajar).
12. Chill overnight in the fridge.
Note to myself – using LG SolarDom oven temperature is 180 degrees for 40 mins.