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Baileys Chocolate Cheesecake

Baileys Chocolate Cheesecake

Baileys recently asked me to develop a recipe using their famous whisky and cream liqueur. With the summer barbecue season nearly here I decided to make an indulgent creamy baked cheesecake to feed a crowd. This can be made a day in advance but leave off the cocoa powder and crushed Flake until just before serving.

BAILEYS CHOCOLATE CHEESECAKE RECIPE
By Beth Sachs, 28th May 2015

An indulgent baked cheesecake, perfect for summer BBQ's


Ingredients: for a 25cm Springform tin

For the base
  • 85g Hot melted butter
  • 14 Dark Chocolate Digestives, blitzed in a processor to crumbs
For the cheesecake filling
  • 900g Full Fat Cream Cheese
  • 200g Caster Sugar
  • 5 TBSP Plain Flour
  • 25ml Baileys
  • 3 Large Eggs, beaten
  • 285ml Soured Cream 
For the topping
  • 142ml Soured Cream
  • Cocoa Powder for dusting
  • 2 Cadbury's Flakes, crushed to sprinkle on top

Instructions

Step 1: Preheat oven to 180c/fan 160. Line the base of a 25cm springform tin with baking paper and lightly oil the sides.
Step 2: Mix together the base ingredients, press into the tin and bake for 10 mins, set aside to cool.
Step 3: Switch the oven up to 220c/fan 200. Beat the cream cheese and sugar until really smooth (I used my Kitchen Aid) then add the flour, Baileys, eggs and soured cream. Pour the mixture into the tin and bake for 10 minutes. Turn down the oven to 110c/fan 90 and bake for a further 25 minutes. Turn off oven, open door and leave in there to cool.
Step 4: Smooth the soured cream on top and put it in the fridge to set, then sift over cocoa powder and sprinkle over the crushed Flakes. 

Details 

Prep time: 10 minutes
Cook time: 45 minutes
Yield: 10 portions

Wild Garlic, Mushroom and Bacon Sauce


Wild garlic is in abundance in my garden at the moment. I've already made some batches of wild garlic pesto which are stashed in the fridge (great for a quick and easy pasta supper) but decided to make a more robust sauce for pasta using the raw leaves. I stirred the sauce through some four cheese tortellini but any type of pasta, fresh or dried would be fine.

WILD GARLIC, MUSHROOM AND BACON SAUCE
By Beth Sachs, April 29th 2015

A creamy garlicky sauce, perfect stirred through pasta
  
Ingredients
  • 4 Rashers Smoked Bacon, chopped
  • 150g Chestnut Mushrooms, sliced
  • Handful of Wild Garlic, shredded
  • 200ml Creme Fraiche
  • Handful of Parmesan, grated
  • Ground Black Pepper
Instructions
  • Step 1: Fry the bacon in a little oil until cooked. Add the sliced mushrooms and wild garlic and stir until mushrooms are cooked (about 3-4 minutes).
  • Step 2: Add the creme fraiche and parmesan and stir to combine.
  • Step 3: Serve stirred through your favourite pasta with a grinding of black pepper.
Details
  • Prep time: 5 mins
  • Cook time: 10 mins
  • Yield: serves 2 as a pasta sauce