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20170324_175515

Bailey’s Cheesecake with Milk Chocolate and Candied Pecans

If you like cheesecake then you will love this. It is cheesecake but on whole new level. Someone said in the comments on our Facebook Page, “This is cheesecake on steroids” and she was right, it is. It takes cheesecake to a whole new level. You can make it and leave the chocolate and or candied pecans out and still end up with a delicious cheesecake.

Do not use low fat cream cheese as many reported it doesn’t set for them.

Ingredients

THE BASE
350g Digestive biscuits
75 - 100g real butter not margarine
THE FILLING
800g cream cheese NOT LOW FAT- store brands are a lot cheaper and work fine
200ml fresh cream - single or double. Keep 50ml back for the chocolate
150g caster sugar
50 - 74 ml Bailey's Irish cream or any cheaper version
20 - 24 g powdered gelatine - SuperValu do it. Lidl & Aldi don't.
300g milk or dark chocolate
THE TOPPING
200g Pecan nuts - Lidl's are the best value
75g Dark brown or muscovado sugar
1 heaped tbsp golden syrup - optional
2 tbsp Bailey's or a cheaper version

Instructions

1
Melt the butter in a medium pot on a low heat.
2
Blitz the biscuits in a food processor until there are no lumps left. You can break them up by placing them in a freezer bag and beating with a rolling pin or similar if you don't have a food processor
3
Add the biscuits to the melted butter and mix until all the crumbs are coated in butter.
4
Line the base of a springform tin with baking parchment or grease with a little butter. I used an 11 inch tin.
5
Pour the biscuit mix in and spread it around compacting it as you do so it forms the base. Place in the fridge or a cool place to set. About 1 hour.
6
You can also do these next steps in a bowl using a whisk and spatula or a stand mixer. I used a food processor which is best.
7
Place the cream cheese in the food processor, add 150 ml of cream and all of the caster sugar - there is no need to whip it first. Blend on a medium speed. You will need to stop and scrape the sides with a spatula every now and then.
8
Follow the instructions on the packet of gelatine to dissolve it. You need enough to set 2 pints. This meant 2 packs of the one I used which I got in SuperValu.
9
Add the Bailey's and dissolved gelatine and blend until well mixed. Again, you will need to use a spatula to help it along every now and them.
10
Pour the mix into the cheesecake tin on top of the biscuit base and spread evenly.
11
Break the chocolate into squares, then place in a bowl with the remaining 50 ml of cream and heat in a microwave until the cream starts to bubble. Remove and mix well until the chocolate melts and the mix is nice and smooth.
12
Allow the chocolate to cool a bit but not to set. Pour the melted chocolate on top of the cheesecake and use a knife to swirl it all around ensuring you go right down close to the biscuit base but be careful not to go too deep and ruin the base.
13
Place in the fridge to set for 1 - 4 hours
14
Place the sugar and golden syrup in a non stick pan and dissolve over a medium heat. Be careful at it will burn really quickly. When dissolved add 2 tbsp of Bailey's and the pecans and mix really well.
15
Now you have to work fast before the sugar hardens. Place the pecans evenly all over the top of the cheesecake as best you can. Return to the fridge to set for 15 minutes, then it is ready to serve. This will keep for 4 days, covered with cling film, in your fridge.
16
To remove it from the tin - Pour some hot water into a jug then place a knife in the water so the blade warms. Gently stick it between the cheesecake and the tin and go all the way around stopping every now and then to clean and heat the knife again. Then open the tin and remove. I leave it on the base for convenience.
    • Linda Murphy
    • 25th March 2017
    Reply

    Have this setting in my fridge. The 4 hour wait to set and finish with pecans is the difficult bit 🙂

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