This recipe was meant to be posted ahead of New Year’s Eve, so that you had time to make these mini Baileys cheesecakes for an NYE dinner party or buffet menu. However the Christmas holidays have kept me so busy and yesterday, I thought it would be a fantastic idea to re-grout our bathroom.
Twelve hours into this DIY feat, I realised that the most I was good for in the evening, was drinking copious amounts of gin, rather than writing blog posts discussing the finer points of entertaining and New Year’s parties.
Perhaps in January, when you have hardly any money left, so you’ve stopped eating out and going for drinks, and there’s a trickle of Baileys left in the bottom of a bottle from your Christmas supply, you could have a go at making these cheesecakes.
There is a cocktail to accompany this recipe, so maybe you could make that instead for your New Year celebrations? It’s a delicious Baileys Flat White Martini, that combines Baileys, espresso and vodka, it’s delicious and it definitely packs a punch.
These individual cheesecakes don’t require any baking, you just have to leave them to set in the fridge overnight, or for about 8 hours. I used a mixture of digestive biscuits and leftover florentines to make the base, you can use whatever biscuits you prefer, nearly any biscuit will work.
I topped these cheesecakes off with a Baileys Salted Caramel Sauce, it’s quite nice to keep a jug handy when you’re eating the cheesecake, should you need a top up. Unsurprisingly, these go down very well with a Baileys Flat White Martini too.
Baileys Cheesecake with Baileys Salted Caramel Sauce
- 75 g Florentines
- 75 g Digestive Biscuits
- 75 g Butter melted
- 250 g Mascarpone Cheese
- 250 g Cream Cheese
- 65 g Caster Sugar
- 50 ml Double Cream
- 125 ml Baileys
- 2 sheets Gelatine
- ***Caramel Sauce***
- 100 g Unsalted Butter
- 125 ml Double Cream
- 175 g Granulated Sugar
- 1 Tbsp Baileys
- 1 Tsp Vanilla Extract
- 1/2 Tsp Sea Salt
- ***Baileys Flat White Martini - Serves 1***
- 50 ml Baileys
- 25 ml Vodka
- 25 ml Espresso
- 3 Coffee beans to garnish
- Heat oven to 200C/180C fan/gas 6. If using individual stainless steel mousse rings, place them on a baking tray.
- Place the digestive biscuits and florentines in a food processor or mini chopper and grind them till they are in small pieces. Tip the crushed biscuits into a bowl and add the melted butter, stir well to combine, then press into the bottom of the tins using a flat-bottomed glass. Bake for 10 mins, remove and leave to cool completely.
- Soften the gelatine leaves in cold water for 2-3 mins. Drain and place in a small bowl and add 1 tbsp water. Heat in the microwave for 30 secs or until melted. Stir and set aside.
- Using a bowl with an electric mixer, beat the mascarpone and cream cheese with the sugar until smooth. Add the Baileys, vanilla extract, double cream and gelatin, and mix until thick and creamy. Scrape the mixture into the moulds and smooth over with a palette knife. Cover and refrigerate overnight.
- To make the caramel sauce, place all the sauce ingredients in a heavy-based pan. Cook over a low heat until the sugar dissolves. Increase the heat to medium and simmer rapidly for 5 mins or until thick and dark.
- Using a chef's blowtorch, heat the outside of the moulds to release the cheesecakes. Place them on plates or serving trays and pour the caramel sauce over the cheesecake once cooled a little and sprinkle with more sea salt.
- To make the Flat White Martini combine all the ingredients in a cocktail shaker with some ice. Give it all a good mix and then pour it into martini glasses, garnished with 3 coffee beans.
This has been a strange year, lots of sad goodbyes and some new additions, to assist me in the photography for this blog post, I now have a new helper, Dylan the Bavarian Mountain Hound, I’m sure you’ll see a lot more of him in 2016.
My most popular blog post for 2015 was these Praline Salted Caramel Macarons, they went down a storm and it’s such a great flavour combination. Stay tuned in 2016 for some more exciting giveaways and lots more patisserie. There are still so many of the classics I’ve yet to try.
Whatever you’re up to this evening, have a fantastic time and I hope you enjoy welcoming in 2016!
Thanks for reading.