Over the weekend I made a very Autumnal Baileys Pumpkin Spice Cheesecake (with a little help from my boyfriend) to enter into the latest Tesco Twitter #BakeOn competition. Although I've never shared a recipe post on my blog before I was really pleased with how the cheesecake turned out so I thought I'd share in case anybody fancies giving it a go.
Having never made a cheesecake before I started by searching for recipes online (who knew there could be so many variations of a cheesecake?!) In the end I settled on using this recipe as a base before adding a few of my own tweaks.
The ingredients I used to make this Bailey's Pumpkin Spice Cheesecake were:
For the base:
300g (1 packet) of ginger nut biscuits
150g unsalted butter
For the filling:
750g of cream cheese
300ml double cream
100g icing sugar
150ml Bailey's Pumpkin Spiced Cream Liqueur
For decoration:
A sprinkle of cinnamon (optional)
Method:
- Crush the ginger nut biscuits up to a very fine crumb texture (I used the end of a rolling pin to do this)
- Melt the butter and mix in with the broken ginger nuts until the mixture sticks together.
- Spread the biscuit mixture evenly across a large springform tin and press down firmly.
- Next pop the biscuit base into the oven to bake on 180 degrees (fan assisted) for 10 minutes.
- Once removed from the oven leave the base to cool and begin making the cheesecake filling by mixing cream cheese, baileys and double cream together in a bowl (I prefer to start mixing by hand before switching to an electric whisk).
- Sift in the icing sugar and mix again until the cheesecake mixture is a smooth, stiff consistency.
- Spread the mixture evenly over the cooled biscuit base and leave in the fridge to chill (I left mine to chill overnight).
No comments
Post a Comment