1、Baileys cheesecake

An intense layer of coffee jelly perfects this creamy cheesecake. Serve with one of our coffee cocktails for unadulterated indulgence

Baileys cheesecake recipe

Ingredients

Method

Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.
  • Meanwhile, mix the biscuit crumbs and butter really well, then press on the base of a loose-bottomed 20cm cake tin. Chill.
  • Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream.
  • Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture and pour onto the biscuit base. Chill for 3-4 hrs or until set.
  • For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer – don’t pour it on or you will disturb the creamy layer. Chill until set. Will keep in the fridge for 2 days.
  • To serve the cheesecake, wrap a hot tea towel round the outside of the tin, then gently ease out the cake. Serve in thin slices.

  • https://www.truecookbook.com/recipe/baileys-cheesecake-5572/

    2、Frozen cheesecake with Baileys & chocolate

    Make this on a rainy day, and you’ll always have a show-stopping dessert tucked away in the freezer for an unexpected sunny one!
    Frozen cheesecake with Baileys & chocolate recipe

    Ingredients

    Method

    1. Gently melt the butter in a pan or microwave. Put all the biscuits in a food processor and pulse until crumbled, but not too fine (or double-bag and bash with a rolling pan). Stir butter into the crumbs.
    2. Take the base out of a 20cm loosebottomed or spring-form tin and line with a large sheet of cling film to come up the sides, before you put the base back in. Line the base with a circle of baking parchment. Tip in the crumb mixture and press down firmly and evenly on the base and up the sides. Freeze to set while you make the filling.
    3. Beat the soft cheese with an electric whisk in a large bowl until nice and soft, then add the cream and sugar and beat until smooth and creamy. Put the ice cream into your largest bowl and fold in the soft cheese mixture, bit-by-bit, with the Baileys and coffee until smooth. Tip into the prepared tin, cover with more cling film and place into the freezer. Freeze for 3 hrs, or up to a month.
    4. Bring the cheesecake out of the freezer 20 mins before serving. Lift out of the tin, using the cling film to help you, and top with grated chocolate to serve.

    3、Company Cheesecake

    Prep Time 25min. Total Time 4hr. 40min. Servings 16 servings
    This easy-to-make cheesecake will be the hit of any dinner party. Made with both cream cheese and cottage cheese, it has a classic graham cracker crust.
    Company Cheesecake recipe

    Ingredients

    Method

    1. Heat oven to 325°F.
    2. Mix crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.Bake 10 min. Increase oven temperature to 450°F.
    3. Beat cream cheese and cottage cheese in large bowl with mixer until blended.Add 1/2 cup sugar, flour and vanilla; mix well.Add eggs, 1 at a time, mixing on low speed after each just until blended.Pour over crust.
    4. Bake 15 min.Reduce oven temperature to 250°F; continue baking 1 hour.Run knife around rim of pan to loosen cake; cool before removing rim.Cool completely.Refrigerate 4 hours.

    4、Chocolate Cherry Cheesecake

    Prep Time 15min. Total Time 1hr. 45min. Servings 16 servings
    This easy no-bake Chocolate Cherry Cheesecake takes just 15 minutes to prep and serves up 16 slices, making it the ideal dessert recipe for a party.
    Chocolate Cherry Cheesecake recipe

    Ingredients

    Method

    1. Mix Crust Mixes, margarine, sugar and water in medium bowl with fork until crumbs are well moistened.Press firmly onto bottom and 2 inches up side of 9-inch springform pan.Spread contents of 1 Fruit Pouch onto bottom of crust.
    2. Pour milk into medium mixing bowl.Add both Filling Mixes; beat with mixer on low speed until blended.Beat on medium speed 3 min.(Filling will be thick.)Remove 1 cup filling mixture; blend with melted chocolate.Add to remaining filling mixture; mix well.Spoon into crust.Top with contents of remaining Fruit Pouch.
    3. Refrigerate at least 1-1/2 hours or until firm.To serve, run small knife or spatula around side of pan to loosen crust; remove side of pan.

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