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Baileys
and Ginger Cheesecake
®
•
250g digestive biscuits
•
100g melted butter
•
500g mascarpone cheese
•
150ml Baileys
cream liqueur
®
•
80g sifted icing sugar
•
300ml double cream
•
5 balls of stem ginger, finely chopped
1. Line a 23cm springform cake tin with a circle of baking paper
2. Place the biscuits into the chopping bowl and pulse until processed into crumbs.
3. In a medium sized bowl, combine the biscuit crumbs and the melted butter until all
the crumbs are coated. Press the coated crumbs into the bottom of the spring-form
tin. Place in the refrigerator for approximately 1 hour.
4. Whip the double cream using the twin beater attachment until soft peaks are formed.
Set aside.
5. Place the mascarpone and the stem ginger into a bowl and process in short bursts
using the twin beater attachment until the ingredients are combined.
6. Add the Baileys
addition. Stir the sifted icing sugar into the mixture.
7. Add the whipped cream and pulse again until everything is well mixed.
8. Smooth the mixture over the biscuit crumb base and chill for approximately one hour
or until the cheesecake is set. Decorate with some fresh raspberries and fine slivers
of stem ginger.
Try this delicious fruit coulis with your cheesecake for that extra zing!
Plum and Raspberry Coulis
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150ml water
•
60g caster sugar
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400g stoned plums
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150g punnet of fresh raspberries
Place all the ingredients into a medium sized pan, slowly bring to the boil and simmer for
20 minutes, stirring occasionally. Leave to cool before passing through a sieve to remove
any seeds, adjust the sweetness if necessary and serve drizzled over the cheesecake.
Your fruit coulis will store in a refrigerator for 5 days. It freezes beautifully too!
liqueur a little at a time mixing in short bursts between each
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