Happy Easter everyone.
If you are having Easter at your place this year and are stuck for something to make this is it!
This is a very adult Easter dessert. Full of booze and great for sharing at a dinner party or just for Mummy and Daddy! Scott kept cutting himself larger and larger slices of cheesecake and all but demolished it.
If your not a fan of coffee and well, hey not everyone is, I try not to judge (weird), then leave out the coffee and just go with bailey's. Either way this will get your booze loving friends and family talking.
I think this may start a study in cheesecake in the Kitchen....
1 packet of dry sweet biscuits, nice or marie
50 gm butter, melted
2 x 250 gm packets of cream cheese, room temperature
1 cup caster sugar
1/2 cup bailey's
1 shot of espresso
200 ml Cream
1/4 cup bailey's
sprinkles and malteaser bunnies for kicks
Blitz your biscuits to a fine crumb. Blitz through the melted butter until all the crumbs are coated.
With a flat bottomed glass press into the base and sides (if desired) or your lined spring form tin. I use a 20cm tin, remember the smaller the diameter the longer the cook time. Bake for 8 minutes at 180C to set the base. Remove from the oven and set aside while you make the filling.
Beat the cream cheese until smooth, beat in the sugar until combined.
Beat in eggs one at a time, remember to scrape down the sides between each egg.
Add the espresso and bailey's and beat again.
I have picked up a new trick since I made this. In America they have plastic lining bags for your slow cooker, the equivalent here would be one of those oven roasting bags, put it around the pan then wrap your foil up the sides, this way if you get water over the foil it won't go in the cheese cake.
Pour your filling into the base.
Place your pan in a baking dish/tray and half fill with boiling water. Bake for 1 hour on 180C or until the sides are set and the centre has a little wobble. Turn off the oven, prop the door open with a wooden spoon and allow to cool in the oven for an hour. Remove from the oven and baking tray, cool to room temp then refrigerate over night.
Whisk your cream and bailey's to desired consistency.
Decorate as desired.