Baileys And Dulce De Leche Cheesecake. No oven. The best cheesecake ever.
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More details:
More details: https://everythingtotaste.com/baileys...
INGREDIENTS:
- 150 ml Baileys
- 200 gr double cream
- 500 gr cream cheese
- 250 gr mascarpone cheese
- 300 gr dulce de leche
- 140 gr icing sugar
- 1 teaspoon vanilla essence
- 1 tbsp maple syrup
- 150 gr spreadable butter
- ¼ teaspoon xanthan gum
- 2 saachets unflavored gelatin
- 1 pack digestive cookies
- 1 cup chocolate shavings
- Chocolate sauce or caramel sauce (optional for decoration)
- Base:
Grind the cookies finely and mix with the melted butter and maple syrup. Note: The amount of butter and syrup may vary depending on the type of cookies used. Add the butter gradually until you achieve a consistency similar to wet sand that holds its shape when pressed.
- Use spreadable butter for the base, as it makes cutting and serving easier later on.
- Line a cake pan with baking paper and press the cookie mixture evenly into the pan using your hands and the back of a spoon.
- Cream:
Beat the double cream with xanthan gum, vanilla essence, and icing sugar until it reaches a very solid consistency.
- 200 gr double cream,140 gr icing sugar,1 teaspoon vanilla essence,¼ teaspoon xanthan gum
- Add the cream cheese, mascarpone cheese, Baileys, and dulce de leche. Mix on low speed until well combined.
- Add the chocolate shavings (or chocolate chips).
- Dissolve the gelatin in a small amount of hot water until fully dissolved. Strain and add to the cream mixture while beating on medium speed. Ensure to scrape down the sides of the bowl with a rubber spatula for an even mix.
Pour the cream mixture over the cookie base in the pan.
- Assembly and Decoration:
Tap the cheesecake gently on the table to settle the mixture and release any air bubbles.
- To decorate, drizzle chocolate or caramel sauce in spiral circles over the top of the cheesecake. Use toothpicks to create a decorative pattern.
- Refrigerate for at least 12 hours.
- Enjoy!
NOTES:
- You can add additional toppings like more dulce de leche, whipped cream, chocolate shavings, or white chocolate.
- If you want a firmer cheesecake you can add a little more gelatin. but it is not necessary.
- Before removing it from the pan, use a knife dipped in very hot water to scrape the sides of the pan.
- 150 milliliters of Baileys may be a little strong for some people. If you prefer a lighter cheesecake you can remove a little of the Baileys, in which case you should add half of the xanthan gum.
00:00 - Intro.
00:05 - Base.
02:09 - Cream.
04:45 - Gelatin.
04:59 - Tip 1.
05:29 - Pour.
06:30 - Tip 2.
06:39 - Decorate.
07:19 - Refrigerate.
07:25 - Enjoy!
INGREDIENTS:
- 150 ml Baileys
- 200 gr double cream
- 500 gr cream cheese
- 250 gr mascarpone cheese
- 300 gr dulce de leche
- 140 gr icing sugar
- 1 teaspoon vanilla essence
- 1 tbsp maple syrup
- 150 gr spreadable butter
- ¼ teaspoon xanthan gum
- 2 saachets unflavored gelatin
- 1 pack digestive cookies
- 1 cup chocolate shavings
- Chocolate sauce or caramel sauce (optional for decoration)
- Base:
Grind the cookies finely and mix with the melted butter and maple syrup. Note: The amount of butter and syrup may vary depending on the type of cookies used. Add the butter gradually until you achieve a consistency similar to wet sand that holds its shape when pressed.
- Use spreadable butter for the base, as it makes cutting and serving easier later on.
- Line a cake pan with baking paper and press the cookie mixture evenly into the pan using your hands and the back of a spoon.
- Cream:
Beat the double cream with xanthan gum, vanilla essence, and icing sugar until it reaches a very solid consistency.
- 200 gr double cream,140 gr icing sugar,1 teaspoon vanilla essence,¼ teaspoon xanthan gum
- Add the cream cheese, mascarpone cheese, Baileys, and dulce de leche. Mix on low speed until well combined.
- Add the chocolate shavings (or chocolate chips).
- Dissolve the gelatin in a small amount of hot water until fully dissolved. Strain and add to the cream mixture while beating on medium speed. Ensure to scrape down the sides of the bowl with a rubber spatula for an even mix.
Pour the cream mixture over the cookie base in the pan.
- Assembly and Decoration:
Tap the cheesecake gently on the table to settle the mixture and release any air bubbles.
- To decorate, drizzle chocolate or caramel sauce in spiral circles over the top of the cheesecake. Use toothpicks to create a decorative pattern.
- Refrigerate for at least 12 hours.
- Enjoy!
NOTES:
- You can add additional toppings like more dulce de leche, whipped cream, chocolate shavings, or white chocolate.
- If you want a firmer cheesecake you can add a little more gelatin. but it is not necessary.
- Before removing it from the pan, use a knife dipped in very hot water to scrape the sides of the pan.
- 150 milliliters of Baileys may be a little strong for some people. If you prefer a lighter cheesecake you can remove a little of the Baileys, in which case you should add half of the xanthan gum.
00:00 - Intro.
00:05 - Base.
02:09 - Cream.
04:45 - Gelatin.
04:59 - Tip 1.
05:29 - Pour.
06:30 - Tip 2.
06:39 - Decorate.
07:19 - Refrigerate.
07:25 - Enjoy!
2 هفته پیش
در تاریخ 1403/04/11 منتشر شده
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