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Fine cake with Irish Cream Baileys

bookmatted by Anamaria
Bailey Bookatar Cake
Portions:
Difficulty: easy
Description

A rich cake with Baileys irish cream, perfect for special occasions.

Ingredients
200 g
Oreo type biscuits
500 g
Mascarpone
200 g
Condensed milk
200 ml
Baileys liqueur
50 g
Butter
9 g powder
Gelatin
1 tsp
Vanilla essence
Instructions

We're not necessarily liqueur drinkers, but when it comes to incorporating the flavours of a liqueur like Baileys into a cake, we don't back down. So we whipped up an Irish Cream Baileys cheesecake, a real treat for the grown-ups.

Expect: 

GUST: Cheesecake with Irish cream flavours

TEXT: Creamy, mousse-like, it will literally melt in your mouth after every spoonful

DIFFICULTY: Very easy to make, you will need at most a blender

OPPORTUNITY: Perfect for any special occasion, great for birthdays, Christmas or when you want to celebrate with something sweet

Now, let's get to work and make this cake!

Basic ingredients:

  • Baileys liqueur - Whichever version you like, I used The Original to give it that classic taste.
  • Mascarpone - preferably a quality one, I chose Milbona from Lidl.
  • Condensed milk - My choice was Pilos from Lidl.
  • Oreo biscuits or Oreo-style - for a delicious, rich batter.
  • Chocolate for decoration (optional) - to give that festive and delicious look.

This Baileys cheesecake/cake is made very simply in just 3 steps: the biscuit ball, the cream and the decoration.

Instructions:

  1. Countertop
    • Add Oreo cookies to food processor and blend for about 30 seconds until ground.
    • Add the butter and mix until smooth and the mixture sticks to your fingers.
    • Cover the bottom of a cake tin 18 cm (with removable base) with food wrap and then add the biscuit mixture, spreading it evenly.
    •  Refrigerate while you prepare the filling.
  2. Filling/Cream
    • In a bowl add the mascarpone, condensed milk, Baileys liqueur, vanilla and mix until smooth.
    • Add gelatine dissolved in water and mix well.
    • Pour the cream over the biscuit top in the cake tin and refrigerate for at least 5 hours or overnight until firm.
  3. Decorating
    • Remove the cheesecake from the pan and top with whipped cream.
    • Dust with cocoa powder or ness for an elegant look.
    • You can also add a few curls or chocolate chips for extra flavour and beauty.
    • You can also top the cake with caramel sauce or a splash of Baileys liqueur just before serving to make it even more delicious!

And voila, your festive Baileys cake is ready to be enjoyed and admired.

Recommendations:

Prepare the cake at least a day ahead. The flavours mix better, the biscuits draw in just the right amount of moisture, the alcohol mellows out a bit and it tastes better.

Use a hot wet sharp knife to cut the cheesecake into portions. Wipe the knife with a clean damp kitchen towel or paper towel between each slice if you want to get nice clean cuts.

Storage: Keep refrigerated for up to 5 days. You can also freeze it in an airtight container. I recommend first cutting the cheesecake into individual portions so you can thaw them as needed. Then let them sit at room temperature for an hour before serving.

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