Thursday, April 19, 2007

Stef's Non-Baked Baileys Cheesecake






NON-BAKED BAILEY'S CHEESECAKE
For an 8-inch round cake:
BASE:
1 small pack Malteser candies,crushed to bits with food processor
About 12 digestive biscuits,crushed to crumbs with food processor
50g butter,melted

FILLING:
1 block Philadelphia cream cheese,softened
1 tsp vanilla
25ml to 30ml Baileys
200ml whipping cream
1/2 cup caster sugar
1 tbsp lemon juice
1/4 cup boiling water
1 and half tbsp gelatine powder

Swirl:
1 tbsp butter
50g dark chocolate

HOW:
For base,mix crushed Maltesers,crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

In boiling water,sprinkle gelatine evenly,leave to "bloom" for 2 minutes. Stir to dissolve.
In microwave,melt butter and chocolate in 30 sec bursts...stir to combine.


In your mixer or using a whisk,whip cream till stiff peaks form,chill.
In a mixer (no need to wash after whipping cream) or food processor,cream the cheese and sugar on high speed till smooth,beat in lemon juice and vanilla.
Stir gelatine mixture,(while resting,some gelatine will settle to the bottom...) and beat in to combine.
Fold in whipped cream...remove tin from freezer.

Pour about 1/4 of batter into chocolate mixture,stir to mix....
Mix in Baileys with white batter.
Pour about half of white batter into tin,add half of chocolate batter,swirl to combine.
Add other half of white batter,top with spoonfuls of remaining chocolate batter,swirling to marble patterns.
Chill overnight.
To serve,run a knife along the sides of the cake,unmould,and slice.

62 comments:

Anonymous said...

Hihi

Yr cakes are sooo yummy! care to share the receipe?? =D

Anonymous said...

Hey! i've always been a fan of maltesers and baileys but had never found a recipe for such combination so far. so last weekend i created my own! which turned out quite well actually. But i would love it if you could share this recipe for my future references. it looks delicious and much more tempting than mine!!

thanks!
~tikielf~

yochana said...

Hi tikielf

You're smart....how come you know I used maltesers for decoration and the base biscuits also used maltesers.

I've got to ask Stef's permission to put up the recipe. If she says "yes" I will definitely post it here.

rgds

Stef said...

Go ahead and share it Mummy Lucy,nothing makes me happier than seeing others succeed in their bakes with my recipe...to tikielf and anonymous,please try and have fun!!!

yochana said...

Thanks Stef,

Will post soon. This cheesecake is lovely indeed. I like it...

rgds

marissa said...

thanks for willing to share the recipe aunty lucy and stef. i wanna make this for my mum's birthday nx week. hope to try it out soon. thanks in advance!

Anonymous said...

Hi Lucy,
Where can i get malteasers to make the base? I knw the malteasers for the decoration is from those packets one....

Yum yum can i have one piece to for my tea time?


Jacelyn

yochana said...

Jacelyn,

The base has the same maltesers as the top except that it's mixed with biscuit crumbs and melted butter.

rgds

Anonymous said...

Hello Lucy,
May I know how much is 1 block of cream cheese? Is it 250g or 500g? Thanks :)

May

yochana said...

Hi May,

1 block of philidelphia cream cheese is about 227 gm. but you can use 230 to 250 gm. No problem at all... anyway, I used 230 gm.

rgds

Anonymous said...

Hi Aunty,
What is maltesers? very sweet?


Rgds,
EnEn

yochana said...

Hi En en,

Can you those round balls on top of the cheesecake? Those are maltesers. They come in small red packets something like the M & M chocolate packaging. You can buy it anywhere in the supermarket, petrol kiosk, 7 eleven....etc etc
Just ask for Maltesers chocolate.
rgds

Anonymous said...

Thanks aunty Lucy and Stef for the recipe!!! Can't wait to try it out this weekend... yum yum... :D

~tikielf~

Anonymous said...

Hi! I was wondering, can i substitute gelatine powder with corn flour? there are also some non-baked cheesecake recipe that uses sour cream instead of whipping cream. would it work if i substitute it? Thanks.

yochana said...

Hi anonymous,

No, you cannot substitute cornflour for gelatine. This is a non-bake cheesecake and therefore gelatine is a must use ingredient. As for cornflour, it's used for baked cheesecake. Well, if you like a slight sourish taste in your cheesecake, sour cream is fine, try to use half sour cream ad half whipping cream instead.

rgds

Stef said...

Hi Marissa,I do hope your mum likes it...I must warn you to be careful about dissolving the gelatine...follow the instructions closely.

Jacelyn,Maltesers is available at any supermart,7-11 or petol kiosk.

En En,it is a malt candy coated with chocolate,it is sweet but offsets the cheesecake nicely.

Anonymous,you cannot subsitute!! It will never set... =) And you will get a raw-flour sort of taste as the flour isn't cooked.

Anonymous said...

Hi Lucy,
The whipping cream is it fresh cream or other types of cream?

yochana said...

Hi,

For Whipping Cream, I used "Pour N Whip" brand.

rgds

Anonymous said...

Hi aunty,

What is Baileys? where can i get my hands on them?

yochana said...

Hi anonymous,

Bailey's is a liquer. You can buy from Jasons or in the Duty free shop in the airport. They have a few flavours and you can choose any flavour you like.

rgds

Anonymous said...

Hihi...


My name is Chia Pei.Want to ask can i just skip the Bailey? Because i have no idea where to buy in Sarawak. Or maybe can change to any other liquer?
Thanks.

Anonymous said...

Hihi...

Want to ask can i use RUM essence instead of using the Bailey?

yochana said...

Hi Chia pei,

you can use kahlua - coffee liquer or can simply omit it. No problem.

rgds

yochana said...

Oh yes, rum is acceptable.

rgds

Anonymous said...

Ho many grams of cream cheese do you need to use?

yochana said...

Hi 1 block of Philidelphia cream cheese is about 227 to 250gm.

rgds

blua said...

Hi Aunty Yochana,

I finally plucked up the courage to make the cheesecake today. It's now sitting in the fridge and I can't wait to eat it tmr! Thank you Aunty & Stef for sharing such a wonderfil and easy to make recipe!! I have a question though:

1) When I whip the whipping cream ( I used Emborg brand), do I need to chill the beater & mixing bowl? I am asking because the cream took quite a long while to whip up and the volume is very little and not very smooth.

I would really appreciate if you could enlighten me. Thank you!!

Rgds,
Beatrice

yochana said...

HI beatrice,

Emborg is very good for cheese. It's Dairy cream and you need to watch while the whisk is whisking it. You cannot beat too long. It will separate into butter and milk thus getting a coarse look. Beat till it's thicken and smooth. No need to whisk till stiff...it will separate. Yes, Emborg's volume will be able 1/2 of the non-dairy cream.
rgds

blua said...

Hi Aunty Yochana,

Thank you for your kind reply.
By the way, the cheesecake taste very good! Thank you and stef once again for sharing this marvellous recipe!

Happy New Year!!

Rgds,
Beatrice

Cecilia Loh said...

Hi Aunty Yochana,

If I use the gelatine leaves, approx. 6 leaves = 1 1/2 tbsp. of gelatine & soak in cool water to soften it. Shall I still use 1/4 cup of water to boil till it dissolve? Please advise.

Thanks,
Cecilia

Aunty Yochana said...

Hi cecilia,

If you use gelatine leaves, omit the 1/4 cup water.

have fun...

rgds

Cecilia Loh said...

Hi Aunty Yochana,

Sorry, I'm not too clear, so to say after the leaves are soften drain off the water & boil till it dissolve, right?
I made the cheesecake by soaking the gelatine leaves till soften & drain out the water & ADDED 1/4 cup of water to boil till it dissolved. The cheesecake was quite low around 2cm unlike yours which was quite high but still quite nice & taste good:)
Pls advise cos wish to try the correct method again.

Many thanks in advance.
Cecilia

Aunty Yochana said...

Hi Cecilia Loh,

I normally use microwave oven to melt it - 20 secs. Don't drain away all the water, you need some water to dissolve the gelatine leaves..so roughly it showed by abount 1/4 cup.

2 cm. is a bit short for your cheesecake. Probably your whipped cream is not properly whipped.

rgds

Cecilia Loh said...

Hi Aunty Yochana,

Ok, noted & will give it a second try.
Thanks,
Cecilia

bobochan said...

Hi aunt yochana. I dont have a food processer and i was wondering if there is any other ways to crush the maltesers to bits? I know the digestives can be crushed easily. thanks for your help.

Aunty Yochana said...

Hi bobochan,

Just use a knife to chop it up.

rgds

pingmouse said...

hi aunty yochana,
i tried this cake few days ago for my bday celebration and I'm so glad I did. Everyone like it. Hubby especially enjoyed it very much. Thank you for sharing. And thank you to Stef too for sharing.

Here's my post with step-by-step guide... of course your's looks so much more delicious and professional:)

http://pingmouse.com/2008/10/no-bake-baileys-cheesecake-2nd-bday.html

ting said...

Hi Aunty,

Thanks for sharing this recipe with us :) I made it last week and it was awesome!

minakoyu said...

Hi Aunty Yochana,
For the 1 tsp vanilla, is it vanilla powder or vanilla essence?
My mom is a lacto vegetarian, so i have to substitute gelatin with agar agar powder. May i know how much agar agar powder should i use and what are the steps i should do? Sorry, i couldnt find the steps for using agar agar in non baked cheesecake online, hope that you could gimme some ideas. Thanks in advance for your help.

Regards,
feng

Aunty Yochana said...

Hi feng,

I don't think agar agar powder works because you need to boil the agar agar powder with water till it's transparent.Just mix it into the cheese mixture. Any part of the step is acceptable.

If you manage to do it with the agar agar powder, do let me know.

rgds

Anonymous said...

Hi Aunty,

For this recipe, can I modify and use rum instead of Bailey's? And would the amount be the same? Or use less rum? And if I use diary whipped cream, how much to use instead since its volume is not as much as for non-diary whipping cream?

Thanks!

Rgds,
Janice

Aunty Yochana said...

Hi Janice,

yes u can use rum.

For dairy cream, add in extra of 1/2 recipe to increase the volume.

rgds

Anonymous said...

hihi!!

i need some help from u guys..=(
i have a prob making the base..when i cut the cheesecake..the base simply fall off into bits..it dun seem to be "connected" with the cheese part..anything wrong with wat i did?

Aunty Yochana said...

Hi anonymous,

your base is too dry. Add in some melted butter and it will be normal again.

rgds

Anonymous said...

hi aunty!
thanks for ur quick reply!
owever i have tried both lesser melted butter n more melted butter added into my crushed digestive biscuit but it seems to be still the same..any way to make it work beside adding butter?
thanks alot!

Aunty Yochana said...

MM...normally it works for me.

Did you chill the cheesecake before slicing? You have to let the crust set first.

rgds

Jas said...

Hi Aunty yo,

Happy New Year! I just made this cake last night. It turned out great! Thank you for sharing the recipe.

Aunty Yochana said...

Hi Jas,

Thumbs up!!

rgds

Anonymous said...

Hi Aunty,

yes, usually i would make the base first den put it in fridge for around half hour b4 pouring the mixture of cheese in..after tt, i will put it in fridge till the next day night before slicing it.

May said...

Hello Aunty,

Thanks for posting such a wonderful & easy cake. I make 3 recipes last night, which yield 4 nos. of 6" round cakes & I gave 1 to my friend for her birthday. She just loved it! I changed the whipping cream to Dairy cream, & the rest is exactly same as your recipe. Thanks a lot.

May said...

By the way, you can take a look at my Bailey cheese cake here : http://mezkitchen.blogspot.com

Aunty Yochana said...

Hi May,

You have a wonderful blog there. thumbs up!!

rgds

Anonymous said...

Hi Aunty ,
Can you tell me who is Steph. Is she have a blog?Can u give me the blog name please? or is she a author for a cookbook. if so can i get the name of the book please.

Thanks
Maya

Anonymous said...

Hi Yochana aunty,
I want to make this cheesecake & take to the hospital for my friends. How would i transfer into another container after making the cheesecake because i don't want to use the springform base to the hospital due to safety reasons.
Thanks
Durga

Jessie said...

HI Yochana,

Instead of Baileys and Rum, I was just wondering if there's anything that i could subsitute it with as i dont really like liquer and coffee either :P

Aunty Yochana said...

Hi Jessie

you can opt it out...

rgds

Anonymous said...

Thank for your wonderful recipe,
I try to make one yesterday and turn out lovely...
can i know what will be the cake texture like? softer/creamy than bake cheese cake? i notice when i keep for another day more inside the fridge i get harder a bit.

Anonymous said...

Hi Aunty,
I have philadelphia cream cheese in a tub. How much is 1 block of philadelphia cream cheese

Thanks
Karen

Frances said...

I made this cheesecake last weekend twice...once for my family and a group of friends, and another for another set of friends and it was a huge hit with both. Several have asked for the recipe! I upped the Baileys content to 4 tablespoons though and this gave it the Baileys hit it needed! ;-) Thanks for sharing this recipe.

yammy said...

hi aunty,which flavour baileys u used?if i use original baileys,wil it taste nice?

di said...

Made this cheesecake for dessert on christmas day and it was gorgeous, doubled quantities for larger tin..

Anonymous said...

Aunty yochana, u said if dairy cream is used, may increase up to 300mg. In that case, what about the gelatin amt and water to mix it with. Thanks ... I am thinking making that for my daugther`s birthday.