jojo
23rd August 2007, 01:02 PM
Bailey’s Irish Cream Cheesecake
Chef: Roger Bayley
1-packet Granita biscuits
1 1/4 cups pecan nuts
1/4 cup sugar
6 tablespoons unsalted butter
Filling
750 grams Cream cheese at room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream
1-teaspoon vanilla extract
80 grams white chocolate
Topping
1 1/2 cups sour cream
1/4 cup icing sugar
40 grams white chocolate, broken into pieces
24 pecan halves
Method: Preheat oven to 165C. Lightly butter a 23cm springform pan with 7cm sides. Finely grind granita biscuits, pecans and sugar in blender. Add butter and blend. Press crumbs on to bottom and 5cm up sides of prepared pan. Refrigerate for 20 minutes.
Filling: Using electric mixer beat cream cheese and sugar in large bowl until smooth. Whisk egg, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate and add to the cream cheese mixture. Transfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and centre just set about 50 minutes. Cool.
Topping: Mix sour cream and icing sugar in a small bowl. Spread over cooled cake. Refrigerate 6 hours or overnight. Sprinkle grated chocolate over and place pecans around cake. The topping can be served on the side instead of putting on top of cake.
Chef: Roger Bayley
1-packet Granita biscuits
1 1/4 cups pecan nuts
1/4 cup sugar
6 tablespoons unsalted butter
Filling
750 grams Cream cheese at room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream
1-teaspoon vanilla extract
80 grams white chocolate
Topping
1 1/2 cups sour cream
1/4 cup icing sugar
40 grams white chocolate, broken into pieces
24 pecan halves
Method: Preheat oven to 165C. Lightly butter a 23cm springform pan with 7cm sides. Finely grind granita biscuits, pecans and sugar in blender. Add butter and blend. Press crumbs on to bottom and 5cm up sides of prepared pan. Refrigerate for 20 minutes.
Filling: Using electric mixer beat cream cheese and sugar in large bowl until smooth. Whisk egg, Baileys and vanilla in medium bowl until just blended. Beat egg mixture into cream cheese mixture. Finely chop white chocolate and add to the cream cheese mixture. Transfer filling to crust lined pan. Bake until edges of filling are puffed and dry looking and centre just set about 50 minutes. Cool.
Topping: Mix sour cream and icing sugar in a small bowl. Spread over cooled cake. Refrigerate 6 hours or overnight. Sprinkle grated chocolate over and place pecans around cake. The topping can be served on the side instead of putting on top of cake.