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Thread: Bailey's cheesecake

  1. #1
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    2nd April 2005 - 11:58
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    Bailey's cheesecake

    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!
    They shall not grow old as we that are left grow old.
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  2. #2
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    13th March 2003 - 11:47
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    Sounds great.

    Mate you'll be inviting us all round for a fondue party next.

    p.s. why am I on the PC it this time of the day? Well me and the Mrs went out riding this morning and had morning tea over at the Saddleback Cafe in Ohariu Valley and now I'm back waiting to watch Wanganui on TV and just be lazy at home.
    Cheers

    Merv

  3. #3
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    14th October 2006 - 11:48
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    - I figure everybody needs a bit more of oneself to hug and a bit more padding is always good (in the event of falling off bike of course). Bring on that cheese cake

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  4. #4
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    18th October 2005 - 17:11
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    Sounds like a killer cheesecake. i will be substituting the digestives for malt biscuits. No cheesecake is real in my eyes, without a dark biscuit base, be it malt or otherwise.

    Thanks Colapop
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  5. #5
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    I used to make a similar delight at the cafe I worked at, except it was Kahlua Cheesecake.

    Still makes my mouth water.

    Will have to give this one a go, but am with Kro for malt biscuits. Find they work best.
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  6. #6
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    Malt biccys

    I agree about the malt biccys too. Wife makes nice cheesecake - she normally uses superwines or vanilla wines which are also good.

  7. #7
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    2nd April 2005 - 11:58
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    Found the recipe on the net and converted the Merkin ingredients. Malt biscuits sound better... I like the sound of Kalua too .... I wonder if you could make a mixture of both of them..?
    They shall not grow old as we that are left grow old.
    Age shall not weary them nor the years condemn.
    At the going down of the sun and in the evening,
    we will remember them

  8. #8
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    Why the imperial, and metric ingredients?
    Quote Originally Posted by Dean View Post
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  9. #9
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    SHIT. Recipes. Just wait until Mr Idildiddleeyeful sees this.
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  10. #10
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    Speaking of alchomaholic deserts, you have to try the choclate contreau mousse from Hell pizza.. its heavenly!
    .

  11. #11
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    This from Colapop! What next? Knitting? Getting your best emboidery doilies? Or .. blinging lights onto your ride?

    What out, I'll be posting how to make sweet and sour pork next!
    "I like to ride anyplace, anywhere, any time, any way!"

  12. #12
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    Hell pizza sells a cheesecake, which used to be sold as kahlua cheesecake, which is pretty good as well.
    Never let your enemy see your emotions, for it is the one weapon they will value most.



  13. #13
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    Quote Originally Posted by HDTboy View Post
    Why the imperial, and metric ingredients?
    Coz I converted the recipe I got off the net...
    They shall not grow old as we that are left grow old.
    Age shall not weary them nor the years condemn.
    At the going down of the sun and in the evening,
    we will remember them

  14. #14
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    You better say how much gelatine is required as I am sure someone here WILL use a whole packet of the stuff - and it comes in about 200g packs here, which is enough to set concrete... usually a couple of teaspoons is enough to set a cheesecake. Overseas they have it in sachets, probably about 10-15g each.
    Yes, I am pedantic about spelling and grammar so get used to it!

  15. #15
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    Sounds yummy Col! I could feel myself putting on 6 kgs just reading the ingredients!

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