Creamy Baileys caramel cheesecake A sweet and sticky cheesecake thats filled full of Baileys. Sounds like heaven on a plate! information Serves: 10 Prep time: Ready in about 45 minutes, plus cooling and chilling Cook time: Syns per serving: Green: 4 Original: 4 Extra Easy: 4 Print recipe ingredients Low calorie cooking spray 10 Foxs Stem Ginger Crinkle Crunch biscuits 3 medium egg whites 4 tsp powdered gelatine 450g quark 500g fat-free natural fromage frais 4 tbsp Baileys Irish Cream Liqueur 3-4 tbsp artificial sweetener 2 level tbsp caster sugar Redcurrants and blackcurrants, to garnish 1 level tsp cocoa powder, to dust method 1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5. Spray a 20cm spring clip cake tin with low calorie cooking spray and line with baking parchment. Place the biscuits in a polythene bag and crush with a rolling pin. 2. In a bowl, lightly beat 1 egg white, add the biscuit crumbs and mix well. Press evenly over the base of the cake tin and bake in the oven for 15 minutes until firm and golden. Leave to cool. 3. Dissolve the gelatine in 4 tablespoons of boiling water. Mix the quark with the fromage frais, liqueur and sweetener. Whisk the remaining egg whites until stiff, then fold into the quark mixture along with the gelatine. Pile on top of the base and smooth the top. Chill for at least 3 hours until set. 4. Release the cheesecake, slice and transfer to individual serving plates. To make the caramel, gently heat the sugar in a pan with 1 tablespoon of water, stirring, until melted. Turn up the heat and boil without stirring for 3-4 minutes until golden. Drizzle over each slice and serve immediately garnished with the fruit and dusted with cocoa.
Posted on: Sun, 10 Nov 2013 19:48:16 +0000
Trending Topics
Recently Viewed Topics
© 2015