During this time of year, I’m always in the mood for something with a little bit of kick. So sprinkle of liqueur in this and that recipe. I found this very delicious looking Baileys Cheesecake recipe from the BBC Food website but made a few tweaks to my liking. Read; more Baileys. Of course adding a hazelnut praline mix (from Martha Stewart) on top because obsessively nearly everything I make also needs some nuts or a bit of crunch.
Makes: 1 cheesecake and 1 1/4 cups of praline
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: Over 3 hours
250g digestive biscuits (Arnott’s Marie)
600g cream cheese
50ml Baileys or other Irish cream liqueur
100g icing sugar
300ml double cream
100g dark chocolate, grated
350ml double cream
85g caster sugar
1 1/2 tbsp water (25ml)
60g blanched hazelnuts
1/4 tsp coarse salt
1. Blend or crush the biscuits and place in a medium sized bowl.
2. Melt butter in a pan or quickly in the microwave and add to the biscuit mix. Mix well until the biscuits have absorbed all the butter.
3. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.
4. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.
5. Whip the cream in a separate bowl until just reaches stiff peaks.
6. Fold in the whipped cream and the grated chocolate until smooth.
7. Spoon evenly onto the biscuits and refrigerate for another two hours.
1. Place the hazelnuts onto a baking tray and toast until just golden.
2. Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.
3. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
3. Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat. Leave to cool.
4. Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.
1. Before serving, take the cheesecake from the fridge and remove the tin.
2. Whip the cream until just stiff peaks and decorate onto cheesecake.
3. Sprinkle the hazelnut praline mix on top and serve.
I made some salted caramel for some chocolate, salted caramel cookies that didn’t turn out too well (but tasted great) so I had plenty of salted caramel left in which I had no idea what to do with it. So onwards with my Googling (how did I live without it) and I found this interesting tart from BBC Good Food. It has all the ingredients for a great tart, crunchy hazelnuts, salted caramel, chocolate and a shortcrust tart. What else would you want?
Putting it shortly, the tart turned out great, with not too much work involved but it does take some time for cooling the salted caramel or the chocolate filling and the pastry itself. So this isn’t a recipe for those a bit short on time.
Have a look at the recipe and see my impressions below!
Chocolate, Hazelnut and Salted Caramel Tart (BBC Good Food)
Cook:45 mins – 50 mins plus cooling and chilling
50g blanched hazelnuts
200g plain flour
1 tbsp icing sugar
140g cold butter, diced
1 egg yolk
flour, for dusting
75g caster sugar
100ml double cream
1 tbsp golden syrup
large pinch sea salt flakes
Chocolate fudge filling
100g dark chocolate (70%)
2 large eggs, plus 1 yolk
25g caster sugar
1 tbsp cocoa
50g blanched hazelnuts, toasted and roughly chopped
1. To make the pastry, whizz the hazelnuts in a food processor until finely ground.
2. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs.
3. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
4. Heat oven to 180C/160C fan forced/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans.
5. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
6. Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel.
7. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt.
10. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale.
11. Fold in the melted chocolate and cocoa, then pour into the tart case.
12. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.
Mocha Whipped Cream (Joy of Baking)
1/2 teaspoon pure vanilla extract
2 tablespoons (35-50 grams) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 teaspoon instant coffee powder or espresso powder
1 cup (240 ml) cold heavy whipping cream
3. Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.
This chocolate, hazelnut and salted caramel tart is stunning. The salted caramel just oozes out when the tart is still warm, and you have a moist chocolate layer on top and a generous amount of hazelnuts in the middle.
I had leftover full cream so I decided to create my own whipped cream, and I thought of making it coffee/mocha flavoured just for something a bit different and it turned out amazing with the tart. The bitterness of the whipped cream but with a coffee hit with the buttery rich tart works exceptionally well together.
It’s not a particularly thick tart, but I think it works better that way so it doesn’t seem overwhelmingly rich. Overall, I love this recipe, not too sweet as I reduced the sugar for the whipped cream and chocolate filling, and also slightly for the salted caramel too. The salted caramel provides all the necessary sweetness and it really does its work in making it a delicious tart.