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.