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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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irishbird wrote: »

some random south African cream liqueur, so used that.

This is the stuff

frame-product-large-ecadcde4220f17f8f0f009b656164ee9.png

Amarula Cream Liqueur

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Out of the recipe amounts we made two this size

DSCN2773.jpg?t=1271098896

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?

kerash

watna wrote: »

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?

Okay easiest think is to use a bigger tin next time!
I use a loose based springform tin like this it's handy because the sides come away and you can just lift it away - and if you run a knife around the edge it should come out grand. Or sometimes I'll use a glass or delph quiche style dish like this. Maybe my error with the gelatin quantities.. how much did you use, did you find it was too soft?

TopBombing

Eventually got round to making this. Couldnt find the wee bottle of Baileys & didnt want to buy a big bottle so I just made do without it. I also used the big pouch bag of Maltesers that you get in the cinema, put some of them in the base & the rest into the mix. It was magic.

neuro-praxis

I finally got around to making this! Sadly, mine was not great.

I used the original amount of gelatine recommended (1.5 tsp) and it just didn't set. I think I'd use twice or even three times that amount. Of course if I'd read all of the comments I might have seen that!

Also, I found it too sweet.

So, I definitely plan on making this again, but with more gelatine and less condensed milk. Thanks for the recipe. Hopefully I'll be able to post a nice pic of round 2.

neuro-praxis

Alright, round 2. Here's an image after many mistakes trying to resize!

So I made some adjustments. I used a full packet and a little more of gelatine, and got rid of the condensed milk. To add sweetness I put in 1tbsp of icing sugar and 4tbsp of malt extract. I just whipped this into the Baileys and cream cheese.

It's delicious, beautiful and perfectly set.

kerash

neuro-praxis wrote: »

I finally got around to making this! Sadly, mine was not great.

I used the original amount of gelatine recommended (1.5 tsp) and it just didn't set. I think I'd use twice or even three times that amount. Of course if I'd read all of the comments I might have seen that!

Also, I found it too sweet.

So, I definitely plan on making this again, but with more gelatine and less condensed milk. Thanks for the recipe. Hopefully I'll be able to post a nice pic of round 2.

Aw flip, you know I'll ask a mod to adjust the first post because 1 packet of geletin seems to be the correct amount.
I have a very sweet tooth!!

neuro-praxis wrote: »

Alright, round 2. Here's an image after many mistakes trying to resize!

So I made some adjustments. I used a full packet and a little more of gelatine, and got rid of the condensed milk. To add sweetness I put in 1tbsp of icing sugar and 4tbsp of malt extract. I just whipped this into the Baileys and cream cheese.

It's delicious, beautiful and perfectly set.

That's awesome, glad it worked out for you on the next try and I'm interested in how the malt extract works, i'll be trying that out in the future

I sometimes add some melted white chocolate and it would add sweetness too so that's something to try out.

vepyewwo

Sorry for bunping old thread, but made this yesterday, was my first attempt at cooking club. It is delicious! had no baileys so left it out. Mixture was very runny initially and after reading some of the comments here was afraid it wouldn't set so put in some extra gelatin- used about 1 and 3/4 satchets. It probably slightly overset with that but was still yum. Will definitely do again but will probably use just the 1 satchet of gelatin next time and slightly less biscuits as the base was slightly too thick i thought.

kerash

It works well with melted white chocolate and those white malteesers! if they bring them out again, om nyom

So Many Shoes

Thanks so much for the recipe Kerash, it looks amazing, going to make it tomorrow night!

But just a quick question for those who said to use less condensed milk - would ye recommend half a tin or quarter of a tin instead? I don't have a huge sweet tooth!

Thanks!

Tasted great - used 1 and a bit sachets of gelatine and it set fine.

thanks.

shoes34

kerash wrote: »

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

I made it again with 2 packs and it was delicious. I was just wondering could you use light condensed milk?