2010 Cooking Club Week 10: Baileys and Malteser Cheesecake

Hope no-one minds me posting a little early, I may not have time on Monday!

So here we go, I bring you cake! Cheesecake infact, I'm a bit of a make-it-up-as-you-go-along, kinda chef! so I do hope this works out well for people. Sometimes I make it in my dedicated dish or in individual ramekins - it's up to you. I find the gelatin helps it to set and keep a good shape but I think it'd be okay to leave it out - the cream should hold things together well.
p.s It's a lovely dessert at Easter time



Baileys and Malteser Cheesecake

For an 9-inch round tin or 8 approx. ramekins

BASE:
250 grams Digestives crushed in processor or with a rolling pin (in a ziplock bag!)
100g butter melted

FILLING:
250g cream cheese (Philadelphia)
1 tsp vanilla
1 shot Baileys (to taste)
250ml Whipping Cream
1 tin condensed milk
1 bag of Maltesers
1/4 cup boiling water
1 sachet of dr oetker gelatin


Method:
For base, mix biscuit crumbs and melted butter together. Press and smooth evenly into the tin or ramekins with the back of a spoon.
Place in a fridge/ freezer while you get on with the filling.

Place the Maltesers in a food bag and break up into bits with a rolling pin.

In your mixer (or using a whisk), whip cream till stiff peaks form, chill.
In a mixer (no need to wash after whipping cream), beat the cheese until smooth, beat in condensed milk, vanilla and Baileys.

In boiling water, sprinkle gelatin evenly, leave to "bloom" for 2 minutes.
Stir to dissolve.
(If using leaves - dissolve in boiling water and gently heat with a little of the cheesecake mix until completely melted and add back to the cheesecake mix)

Fold the Whipped cream and Maltesers into the cheese mix and stir in the gelatin.

Pour the mixture into your tin and chill until set, preferably overnight.

Tip: If you don’t have a food processor for the biscuits, put them into a food bag and bash them up with a rolling pin.
Tip: Taste the mix, if you’d like more baileys add more!
Tip: Make sure to incorporate the ingredients well!
Tip: To serve; run a knife around the edges and it should come away easily from the sides.