Colapop
21st January 2007, 13:33
I know this is not a baking or bakers site but I had some of this and it was f*cking good!! It might been coz it was part of a drunken boozy night that included alot of vodka (Mmmm 42 below) I dunno, all I know is it was good.
So here's the recipe (found on the net). When I get some money, I'm geeting the ingredients.
BASE:
you'll need:
8oz Digestive biscuits
4oz unsalted butter
Line a 12inch round baking tin with tin foil using enough to fold over the top of the cheesecake once its done. In a saucepan, slowly melt the butter over a low heat and add the crushed digestive biscuits. Put mixture into the baking tin and chill in the fridge for at least an hour.
TIP: To crush the biscuits easily, once weighed place them in a clean plastic bag and while holding the bag closed with one hand crush the biscuits with the other using a rolling pin, or a tin (ie. tin of baked beans). Don't crush them too much ie. into powder
FILLING:
250 grams Cream Cheese
250 grams Cottage Cheese
2 egg whites
Juice and Rind of 1 lemon
1 cup of Bailey's Irish Cream liquer
300 mls of double cream
120grams Caster Sugar (normal granulated sugar can be used but must be put through a food processor to reduce the grain size first)
1 packet of Gelatine (this is used to set the cheesecake) about 10-15 grams apparently...
Method:
Beat egg whites until stiff, add the caster sugar and beat together then set to one side. Whip the cream and set to one side. Mix the cream cheese and cottage cheese together (the longer you beat these two together the smother the cheesecake will be). Add to the cheese mixture the lemon juice and rind, the baileys and finally the gelatine (or agaragar. The gelatine or equivalent should be dissolved as given in the instructions on the packet it comes in). Fold in the whipped cream and egg whites (please fold not mix). Put the mixture onto the chilled biscuit base aand leave in the fridge for three hours to set.
Please note using the amounts above will make a large party size cheesecake (10-16 slices) or enough for 2 bits for me!
So here's the recipe (found on the net). When I get some money, I'm geeting the ingredients.
BASE:
you'll need:
8oz Digestive biscuits
4oz unsalted butter
Line a 12inch round baking tin with tin foil using enough to fold over the top of the cheesecake once its done. In a saucepan, slowly melt the butter over a low heat and add the crushed digestive biscuits. Put mixture into the baking tin and chill in the fridge for at least an hour.
TIP: To crush the biscuits easily, once weighed place them in a clean plastic bag and while holding the bag closed with one hand crush the biscuits with the other using a rolling pin, or a tin (ie. tin of baked beans). Don't crush them too much ie. into powder
FILLING:
250 grams Cream Cheese
250 grams Cottage Cheese
2 egg whites
Juice and Rind of 1 lemon
1 cup of Bailey's Irish Cream liquer
300 mls of double cream
120grams Caster Sugar (normal granulated sugar can be used but must be put through a food processor to reduce the grain size first)
1 packet of Gelatine (this is used to set the cheesecake) about 10-15 grams apparently...
Method:
Beat egg whites until stiff, add the caster sugar and beat together then set to one side. Whip the cream and set to one side. Mix the cream cheese and cottage cheese together (the longer you beat these two together the smother the cheesecake will be). Add to the cheese mixture the lemon juice and rind, the baileys and finally the gelatine (or agaragar. The gelatine or equivalent should be dissolved as given in the instructions on the packet it comes in). Fold in the whipped cream and egg whites (please fold not mix). Put the mixture onto the chilled biscuit base aand leave in the fridge for three hours to set.
Please note using the amounts above will make a large party size cheesecake (10-16 slices) or enough for 2 bits for me!