2010 Cooking Club Week 10: Baileys and Malteser Cheesecake

kerash

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.

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going to need to ask the mother for a lend of some Baileys

The Black Oil

Might try it for Mother's day.

blueirishangel

Des wrote: »

going to need to ask the mother for a lend of some Baileys

The off licence often have teeny little bottles which are great for this.

blueirishangel

This looks yum Kerash. I'll have to wait till after Lent, but I'm deffo gonna try this. I love cheesecake!

Can't wait for all the photos!

Yahey! So happy to have an excuse to make this.

Faith

Mmm, sounds great! Will hopefully make it for the OH when lent is over.

The Black Oil

Sorry if there's an obvious answer, but is gelatine powder easy to get in supermarkets, etc?

brianthebard

Yes its in the baking aisle, dr. okter do a small box.

Lamacchi

Can I replace the condensed milk with something else? Maybe some more whipped cream? or some fresh milk?

kerash

Lamacchi wrote: »

Can I replace the condensed milk with something else? Maybe some more whipped cream? or some fresh milk?

The condensed milk provides the sweetness and it's thick, so you'd want to replace it with sugar and cream and extra cream cheese but not milk!!

Edit: I'm making one for mothers day too :P

angeldelight

Probably a silly question but I haven't made cheesecake before.. if I buy the Avonmore whipped cream will that do? I don't have an electric whisk and I know from past experience my arms aren't up to doing it manually!

Also is it just the normal size bag of Maltesers?

Making this Friday night for dinner party Sat, fingers crossed!

kerash

angeldelight wrote: »

Probably a silly question but I haven't made cheesecake before.. if I buy the Avonmore whipped cream will that do? I don't have an electric whisk and I know from past experience my arms aren't up to doing it manually!

Also is it just the normal size bag of Maltesers?

Making this Friday night for dinner party Sat, fingers crossed!

I havent used that cream before, but it's whipped it should do the job

Yep a normal size but it you fancy adding more do! I'd sometimes throw in a packet of choc/milky bar buttons aswell :pac:nyom

Good Luck!

ps give the phili a good 'ol beating with a wooden spoon if you have no mixer

angeldelight

I have to say I don't have high hopes but I hope I'm wrong! It's currently in the fridge a few hours but no real sign of it setting yet... and from tasting it it's very sweet - I think perhaps I wouldn't add all the condensed milk if I was doing it again but in fairness I haven't tasted the finished thing yet, have to wait til tomorrow evening for that!

As an aside, condensed milk is gorgeous! I tasted it straight from the tin and was lucky to have any left to put in the cheesecake at all!

brian ireland

Its 23.56 now. What time did you make it?

kerash

angeldelight wrote: »

I have to say I don't have high hopes but I hope I'm wrong! It's currently in the fridge a few hours but no real sign of it setting yet... and from tasting it it's very sweet - I think perhaps I wouldn't add all the condensed milk if I was doing it again but in fairness I haven't tasted the finished thing yet, have to wait til tomorrow evening for that!

As an aside, condensed milk is gorgeous! I tasted it straight from the tin and was lucky to have any left to put in the cheesecake at all!

It's not going to go very solid but it shouldn't be very runny when it goes in the tin - it being set just means it's not moving when you move the tin (if you know what I mean) I've never had one collapse when I've taken it out of the tin so fingers crossed :eek:
oh lordy, I'm on the edge of my seat!
I hope it works out for you
Re sweetness - I have a sweet tooth! :P

Edit: made mine today - i've always used the gelatin leaves so this time I used the power, i'll let you know how it sets I was reminded of how the gelatin can become lumpy so if that happens just run the mixture through a sieve after you've added it in.

Little Alex

Just made the cake now and it's in the fridge.

The Black Oil wrote: »

Might try it for Mother's day.

Exactly what I'm doing!

angeldelight wrote: »

I have to say I don't have high hopes but I hope I'm wrong! It's currently in the fridge a few hours but no real sign of it setting yet... and from tasting it it's very sweet - I think perhaps I wouldn't add all the condensed milk if I was doing it again but in fairness I haven't tasted the finished thing yet, have to wait til tomorrow evening for that!

What I'm thinking too. I've never made a gelatine cheesecake before and don't know what the setting times are like.

kerash wrote: »

It's not going to go very solid but it shouldn't be very runny when it goes in the tin - it being set just means it's not moving when you move the tin (if you know what I mean) I've never had one collapse when I've taken it out of the tin so fingers crossed :eek:
oh lordy, I'm on the edge of my seat!
I hope it works out for you
Re sweetness - I have a sweet tooth! :P

I put in two sachets of gelatine for extra insurance. Hopfully it doesn't turn into a block of raw jelly!

So, I'll get a photo of a slice of it tomorrow when it's being eaten.

I kept 12 Maltesers to plop on the top for slice guidelines. Here's how it looks so far:

kerash

Little Alex wrote: »

Just made the cake now and it's in the fridge.



Exactly what I'm doing!



What I'm thinking too. I've never made a gelatine cheesecake before and don't know what the setting times are like.



I put in two sachets of gelatine for extra insurance. Hopfully it doesn't turn into a block of raw jelly!

So, I'll get a photo of a slice of it tomorrow when it's being eaten.

I kept 12 Maltesers to plop on the top for slice guidelines. Here's how it looks so far:

Awesome! it's definitely set with too sachets!!

Little Alex

kerash wrote: »

Awesome! it's definitely set with too sachets!!

Quick update: it's definitely setting.

Pics tomorrow.

The Black Oil

Made this last evening and let it set over night. It actually made two. Will see what it's like after dinner. The marks on it are from a spoon.

Little Alex

This is what it turned out like:



It set just nicely with the two sachets of gelatine. It was a bit firmer than cheesecakes usually are, but by no means rubbery or unpleasant to eat.

Went down well with everyone so thanks to kerash!

blueirishangel

That looks yum!!!

angeldelight

Well it tasted fabulous but it didn't set - when I took out of the tin it just kind of spread everywhere! It wasn't the end of the world as it was my parents we had over so I didn't feel under pressure about it. Very scrummy though!

kerash

angeldelight wrote: »

Well it tasted fabulous but it didn't set - when I took out of the tin it just kind of spread everywhere! It wasn't the end of the world as it was my parents we had over so I didn't feel under pressure about it. Very scrummy though!

Aww sugar, I tried the dr. okter stuff for the first time Saturday and it set...

Glad you found it yummy though

The Black Oil

Ours was rather tasty and set well. I was the first to try a small bit and the next time I came back to the kitchen half of it was gone! The condensed milk was very, very sweet. Will be making it again.

Vim Fuego

Sorry for bumping an older thread but I went ahead and made this during the weekend. I'm proud and want to share!

I absolutely loved it, went down well with the girlfriend and I brought down a few slices to the parents. It didn't last long.

Only change was I used Kahlua instead of Baileys, very happy with the results altogether. I just need a proper cheesecake dish next time, I roughed it up a bit getting it out of the tin.

I also went a bit mad with the maltesers on top. Looking forward to making the next one as I'll get it spot on 2nd time around.

John Mason

i havent made this yet, as des doesnt eat cheese cake and i might just eat it all by myself but i will be keeping this for the next time people are coming around - it looks divine:)

nice1franko

I made this yesterday. It was nice alright but a few things went wrong for me.

1) I went a bit OTT with the Baileys which spoiled it a bit. Well I liked it but the others thought I was an alco.
2) I didn't add enough gelatine either so it didn't set very well (I used 1.5 tsp of the Dr Oetker one)
3) the base wasn't thick enough for my liking so I'd use a lot more biccies the next time

Still happy enough though because even though this one didn't turn out great the next one'll be a lot better.

blueirishangel

I made this for Easter Sunday and thought I'd taken a pic but I didn't!

Anyway, I made a smaller version and think I didn't put in enough gelatine as it wasn't solid enough. Personally, I prefer cheesecake a little more runny and homemade rather than rubbery so it suited me!

Went down very well with Easter guests - had a yummy Baileys kick. Also, I ate loads of condensed milk from the tin - amazing!

Will deffo be trying a full size one again. Thanks!

_blank_

Have the in-laws coming for dinner tomorrow, so heading out now to get the ingredients for this.

John Mason

well, its in the fridge now.

didnt have any baileys but had a shot bottle of some random south African cream liqueur, so used that.

himself, who hates cheesecake tasted some of the mixture and thought it was lovely.

will let you know tomorrow how it goes down

_blank_

irishbird wrote: »

some random south African cream liqueur, so used that.

This is the stuff



Amarula Cream Liqueur

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Out of the recipe amounts we made two this size



One for the relations we had over for dinner, and the other one I'm giving to my mother.

I loved it, and I'm not a fan of cheesecake.

NeoSlicerZ

I just have to ask, if I were to make a lemon version of this, how would I go about it?

stripysocks85

Anyone have an idea of the calorie content in this? Or preferably Weight Watchers points?

curly from cork

id say dont even go there stripey but how about low fat digestives, extra light philly cheese and emla single cream.. prob other things could be save too but that might be a help

sorry to be butchering the beautiful recipe... or else make as is and cut a muniscule slice

kerash

NeoSlicerZ wrote: »

I just have to ask, if I were to make a lemon version of this, how would I go about it?

I'd say leave out the baileys and malteesers and add lemon juice and zest when beating the cream cheese. Maybe make a nice lemon drizzle for the top or to swirl through
heres a link to nigella recipe

stripysocks85 wrote: »

Anyone have an idea of the calorie content in this? Or preferably Weight Watchers points?

Well add up all the points from the ingredients and divide by the amt of slices -
I've made it with extra light phili, you could try light biscuits (as curly said) and low fat spread melted (flora or something) and I've seen light carnation condensed milk in Tescos this week, use a little pkt of Malteseres! and you've got a lighter version-no light baileys afaik

TopBombing

That cheesecake looks excellent, going to give it a go over the weekend.

Only problem being that I know I'll want to eat it all by myself!!

stripysocks85

For anyone interested in a lower fat option/with WW points, here are my calculations:........
250g low fat digestives [21 WW points]
100g low fat spread [10 WW points]

250g low fat Philadelphia [16 WW points]
Shot of baileys [2 WW points]
250ml whipped cream [Not sure, but guessing about 12 WW points]
Tin of low fat condensed milk [14 WW points]
Maltesers 44g bag [3.5 WW points]

THESE ARE ONLY GUESSES AT THE MOMENT AS DON'T HAVE PRODUCTS IN MY HOUSE!

Total added up = 78.5?! Seems a bit mad! If I make it & divide into 16 slices, this makes each slice just under 5 points! Happy baking!!

Magic Monkey

Made this with some adjustments:

• Replaced 40g of the biscuit base with a 37g packet of crushed up Maltesers to get that taste into the base
• Didn't have Baileys, and didn't use any Maltesers in the filling itself as I only had two small bags, so used 2 Tbsp of Horlicks (malt powder) instead
• Used low-fat cream cheese, as I had it lying around

Very nice!

SuperWoody101

I have never made cheesecake before but I think I will give this ago the weekend, I am sure I will be back on the forum asking for help (not the best cook/baker in the world) but I will give it a go. Wish me luck, I might need it.

kerash

good luck

homer simpson

Only after stumbelling upon this forum myself and this cheese cake sounds delicious, might give it a go tomorrow evening, looking forward to it already.

shoes34

hi,

made this cheesecake at the weekend, and usually quite a good cook and have made toblerone cheesecake but I use a different recipe, no condensed milk and use eggs instead.

Anyway when I made this cheesecake and it was yummy, it just didn't seem to set all that well and when i removed it from the tin it kinda flopped a bit. Was wondering if anyone knew if I possibly used too much or too little gelatine?

All the same it did taste yummy and everyone who had some loved it and asked me to make them one each!!

kerash

shoes34 wrote: »

hi,

made this cheesecake at the weekend, and usually quite a good cook and have made toblerone cheesecake but I use a different recipe, no condensed milk and use eggs instead.

Anyway when I made this cheesecake and it was yummy, it just didn't seem to set all that well and when i removed it from the tin it kinda flopped a bit. Was wondering if anyone knew if I possibly used too much or too little gelatine?

All the same it did taste yummy and everyone who had some loved it and asked me to make them one each!!

Hey! glad you liked it and it went down well - I'd say up the geletin and it should set better for you next time

shoes34

sorry when you say up the gelatine - should I use two packets of it? I really want to make it again as it was just so tasty.

kerash

shoes34 wrote: »

sorry when you say up the gelatine - should I use two packets of it? I really want to make it again as it was just so tasty.

Hi! one pack of Doc otker really should set it but if you've used one and that didnt do, try 2. Make sure the cream is well whipped too

watna

I'm going to a mid-winter Christmas dinner on Saturday and this is going to be my contribution.

I am very much looking forward to making and eating it!

Kenny_D

Got mine in fridge now Used one of those party sized bags of maltesers. Half in the base half in the cream. mmmm

Kenny_D

This was so good I've banned myself from making it again for at least a month. I ate half of it and being hounded to make more

watna

Mine went down really well too. Plates scraped clean!

Although

a) I had far too much cheese mix for the base. Don't know how I did that. I just put it in the fridge in its own tin ate it myself the next day

b) I couldn't get it out of the tin I used so I couldn't get it to look all pretty on the plate or cut it in to proper slices. What kind of tin did everyone else use?