What do you get when two ladies, who don’t know each other, play golf together for about 4 hours? Well, I hope they might do a bit of golfing in between all the chatting, but you might also get the beginning of a new friendship. And if one of those ladies is my mom, and the other one is my mom’s new friend Dorothy, I might end up with a recipe for a wonderfully delicious cheesecake. And I didn’t even have to go anywhere near the golf course. That’s what I call a sweet deal :-)
Baileys cheesecake (26 cm springform tin)
250 g crushed digestive bisuits
130 g melted butter
600 g cream cheese, room temperature
50 ml Baileys
100 g icing sugar
3 dl double cream, room temperature
To decorate: cocoa powder and grated white chocolate
Crush the biscuits using a food processor, or in a bag using a rolling pin. Add the melted butter and blend well. Press the mixture into the bottom of the cake tin and refrigerate for about one hour.
Whip the cream cheese soft, and then beat in the Baileys and icing sugar. Whip the double cream until stiff, and fold gently into the cream cheese mixture. Spoon the filling into the set base and smooth over. Cover the tin with a lid or cling film, and refrigerate until set (2-6 hours). Remove the rim from the finished cake, and decorate with a gentle dusting of cocoa powder and a little grated white chocolate.
NOTE 1: I use salter butter to contrast the rather sweet cheese filling.
NOTE 2: Add some grated orange zest to the decoration for a fresh variation.