No baking required; very boozy; very thick; very creamy. Yum.
I made these cheesecake babies (I called them “babies” because they are small, only 3.5-inch in diameter) around 2 weeks ago. I have always been looking for reasons to not study, hence when my friends’ birthdays are looming, I seized the opportunity to “take a break” and made something for them.
Start with 200 grams of Oreo – cream removed – I can’t stand eating the cream.
The original recipe actually calls for digestive biscuits but I can’t find it in the supermarket, so I used Oreos.
Crush, crush crush.
Melt 100 grams of butter, and mix it into the crushed biscuits.
Divide the biscuit mixture among 7 3.5-inch (diameter) x 1.5-inch (height) rings, or one 8-inch round tin (preferably spring-form). Freeze them until needed.
I like my cheesecakes small… and round.
Whip 200ml of whipping cream and store it in the refrigerator.
Pour 150 ml of Baileys Irish Cream into a small bowl. Sprinkle 5 teaspoon of gelatine on top of the Baileys. Let stand for 2 to 3 minutes. Place the small bowl in a pot of simmering water and heat over low heat, stirring constantly until the gelatine has all dissolved and the mixture is smooth. Leave it aside to cool slightly.
I used only 2.5 teaspoon of gelatine, and the resulting cheesecake softens very fast at room temperature. I will double the gelatine up the next time I make this.
Grab a new bowl, dump in 500 grams softened cream cheese.
Beat it up with 130 grams sugar – original recipe calls for 150 grams – add more if you own a sweet tooth.
My friends and I don’t really own a sweet tooth, so less sugar is the way to go.
Once fluffy, add in the Baileys mixture. Fold in gently.
Follow by the whipped cream… then transfer into the frozen crust layer (no pictures here, whoops).
Melt a little chocolate in the microwave, then spoon dollops of it onto the cheesecake. Swirl with a skewer until a pretty pattern is formed.
Refrigerate the cheesecake until firm, 4 hours and beyond.
Smooth, creamy, rich, boozy. So adult, and so yummy-licious.
Non-Bake Baileys Cheesecake (makes one 8-inch round cheesecake)
Cup measurements: Most of the time I convert the recipe from cup to weight, which I will round off to make it look more pleasing to the eyes. As I convert this recipe from the weight to cup using Traditional Oven, the cup measurements will seem a little weird. In general:
- Liquid: 1 cup = 250 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml
- Cream cheese and butter: 1 cup = 8 tablespoons = 115 grams
- Sugar: 1 cup = 225 grams
- Chocolate chips: 1 cup = 180 grams
- 200 grams (about 13 to 15 pieces) Oreo cookies (cream can be removed if desired)
- 100 grams (7 tablespoons) butter, melted
- 200 ml (3/4 cup + 1 tablespoon) whipping cream
- 150 ml ( ½ cup + 2 tablespoons) Baileys Irish Cream
- 4 teaspoon gelatine
- 500 grams (4⅓ cups) cream cheese, softened at room temperature
- 130 to 150 grams (1/2 cup to ⅔ cup) caster sugar
- 50 grams (1/4 cup chopped) dark chocolate, melted
- Using a food processor, process the Oreo cookies until they resemble fine crumbs. Alternatively, place the Oreo cookies in a ziploc bag, seal it halfway, and use a rolling pin to bash the cookies until they resemble fine crumbs (this method is exceptionally... satisfying, if you ask me :p)
- Add the melted butter into the cookie crumbs and stir until they are all combined. Transfer into one 8-inch round pan (preferably with a loose bottom or a springform pan), pressing it down to form an even layer over the bottom of the pan. Freeze the crust layer while you prepare the remaining ingredients.
- Whip the cream until medium-stiff peaks form. Refrigerate while you prepare the other ingredients.
- Place the Baileys into a small bowl. Sprinkle the gelatine evenly over the surface of the Baileys and let stand for 2 to 3 minutes. Place the small bowl in a pot of simmering water and heat gently, stirring constantly until the gelatine has dissolved and the mixture is smooth (I like to use this method when dealing with gelatine as it will not give me any lumps in the liquid, but I still like to strain the mixture before adding it into my other ingredients to remove any lumps.)
- Using an electric mixer, beat the cream cheese and the sugar until light and fluffy. Strain the gelatine mixture into the cream cheese mixture and mix together gently. Fold in the whipped cream gently. Pour the mixture into the round pan, don't bother smoothing the surface if you are going to do a chocolate decoration.
- Scoops dollops of the melted dark chocolate over the cream cheese mixture. Using a skewer/satay stick/long tooth pick, swirl decorations on the cheesecake, taking care not to remove the skewer/satay stick/tooth pick until you are done swirling.
- Refrigerate the cheesecake for a minimum 4 hours, but preferably overnight.
- When ready to serve: dip a palette knife into hot water and dry it. Run the palette knife along the edges of the cheesecake and remove the pan carefully and gently. Place it on a serving plate and serve.
- This recipe ideally should serve around 8 to 10 people.
- I bought my Baileys Irish Cream liqueur at the airport, when I was back from a holiday. You can substitute Baileys with other liqueurs that you like, I foresee I will be trying out with Kahlua in the future (:
- When whipping cream, make sure all your equipment and the cream are extremely cold, otherwise the cream will separate and you won't be able to use it.