This could have gone very wrong. I've never baked a cheesecake before, chilled ones yes, Strawberry and Chocolate, and the Lemon, twice! Both successful and much-admired.But this was more of a challenge.
It all went really well to start with. I adapted the recipe from the Tia Maria one in the Good Food 10 Menus for Entertaining, free with the November issue. Blended the melted butter and crushed chocolate hobnobs, and pressed them into the based of the tin. Baked this for 10 minutes at gas 4, then left it to cool.
Increased the heat to gas 9. Beat 900 g cream cheese and 200 g castor sugar until smooth, then whisked in 4 tbsp flour, 2 tsp vanilla extract, 3 tbsp Baileys, 3 eggs, and 300 ml double cream.
Poured this mixture on top of the base and bake for 10 minutes. This is where it got a bit iffy. It seemed way too liquidy to be right, so I left it about 20 minutes more at the low heat, then let it cool. It was still a bit wobbly in the centre, but I was hoping that the chilling to come would sort it out.
Luckily it did, I beat some more double cream with more Baileys (splash away!) and then chilled it for the rest of the day.
We brought it to a friend's house for a dinner party, and it went down really well, scattered with a grated flake... Delish...
|Baileys Baked Cheesecake|