Another cheesecake, I know, but those last two I feel I should start making for a living. Soooo good! So moreish! No recipe, just some biscuits and melted butter base ( it seems 60 g of biscuits to 25 g of butter makes a nice base that comes off the tin easily and tastes good).\u00a0 A packet\u00a0 of Philly. In this case about 140 ml of double cream whipped with icing sugar and vanilla paste, the taste of which gets lost in Bailey’s, but those lovely black spots are visible on the surface. 2,5 leaves of gelatine softened and added to roughly 120 ml of Irish cream, which I warmed up to allow the gelatine to dissolve. All added to the mixture turning beautiful in the Kitchen Aid. Poured onto the base, that awaited in the fridge.<\/p>\n
Sprinkled with cocoa before serving.<\/p>\n
Just like the last one, it is light and\u00a0 having one piece only is a joke. \ud83d\ude42<\/p>\n
Another cheesecake, I know, but those last two I feel I should start making for a living. Soooo good! So moreish! No recipe, just some biscuits and melted butter base ( it seems 60 g of biscuits to 25 g of butter makes a nice base that comes off the tin easily and tastes good).\u00a0 … Continue reading Bailey’s Cheesecake.<\/span> ![\"DSC_8210\"](\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2016\/01\/DSC_8210.jpg\")
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