viernes, 21 de enero de 2011

Baileys Cheesecake

In my opinion, having a good dessert recipe is one of the best secrets that you can have when cooking. Even the dumbest knows how to cook a dish to surprise its guest when it is necessary to show up your skills as a chef. 

However, desserts is one of the riskiest dishes, as like many professionals say, cooking is an art, confectionery is a science. Precision in the measurements and the cooking times are the ingredients to success. However I personally do not consider myself very precise when cooking and that is the reason why I love this recipe, because it is not very rigid.

  • 100g of unsalted butter
  • 250g of crushed digestive cookies.
  • 600g of Philadelphia Cheese.
  • 25ml of Baileys.
  • 100g of casting sugar.
  • 150ml of whipped cream.
  • 150ml of creme fraîche (if you cannot find it, you can substitute it with another 150ml of whipped cream, although with creme fraiche is much tastier).
  • 100g of grated dark chocolate.

  1. Mix the crushed cookies with the melted butter until homogeneous.
  2. Grease a cooking tin, and make a base with the cookie mix. Make sure that you also build a few milimeters in the walls to make your life easier when cutting and presenting. Let it rest in the freezer for 1 hour.
  3. Meanwhile prepare the mix: beat the cheese with the creme fraiche until obtaining a soft cream. Add the Baileys and the suggar. Time to mix the whipped cream and the chocolate.
  4. Pour the mix into the cookie base. Let it rest for at least 3 hours in the fridge until it settles.
  5. OPTIONAL: You can decorate it with some whipped cream on top and sparking chocolate powder.

Bon Profit

No hay comentarios:

Publicar un comentario