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Baked Baileys Cheesecake with Oreo Crust

This Baked Baileys Cheesecake is literally the BEST cheesecake that I’ve ever tasted! It has the smoothest and creamiest Baileys mascarpone and cream cheese filling with an Oreo Crust. The buttery Oreo cookies base complement perfectly with velvety taste of Baileys. And the best thing is – this baked cheesecake doesn’t require a water bath and is super easy to make!

Baked Bailyes Cheesecake with Oreo Base

Baked Bailyes Cheesecake with Oreo Base

Baked Bailyes Cheesecake with Oreo Base6

Baked Bailyes Cheesecake with Oreo Base



I am always, ALWAYS, keen to add alcohol into my desserts to make them a little bit naughty and sexy to eat. Click on the links below to check them out:

– Guinness Double Chocolate Brownie 
– Milk Chocolate Banana Mousse Cake with Rum 
– Lemon Curd Limoncelle Eclair 
– Coffee liqueur Double Chocolate Hazelnut Muffin 
– Tiramisu Mille Crepe Cake

Baileys is one of my favourite liqueur (to kill my sweet cravings at night) and it goes perfectly with a cheesecake. You might want to check out my Baileys Hazelnut Dark Chocolate Mousse Cup for a party dessert idea.

Baked Bailyes Cheesecake with Oreo Base2

Baked Bailyes Cheesecake with Oreo Base7

Baked Bailyes Cheesecake with Oreo Base

Tips of making the perfect baked cheesecake!

To perfect a baked cheesecake, there’re a couple things to take note of:

  1. Bake at LOWER temperature for a LONGER period of time – baking cheesecake at a low temperature is crucial to cooking the filling steadily and evenly, which achieves the creamy and smooth texture. Last thing that we want is to overcook the filling or to burn the top.  I baked my cheesecake at 140C for 90 mins  and I think it is a good setting that cooks the cheesecake nicely and still achieve that golden colour top crust.
  2. Cream the cheese and sugar well. To make your cheesecake smooth and creamy, you don’t want to have cream cheese lumps or undissolved sugar in the batter. Therefore, do take the time to beat the cheese and sugar on medium high speed (while scraping the side of the mixing bowl once in a while) to attain a pale, fluffy cheese sugar mixture before adding the eggs.
  3. Do NOT over-aerate the eggs when mixing. One big difference between a chilled cheesecake  and a baked cheesecake, is that while gelatine usually is the setting agent, there’re eggs in a baked cheesecake to set. But make sure that you only gently fold in the eggs in the cheesecake with a spatula (not a whisk), because you don’t want to over-aerate the eggs or the cheesecake will expand too much during baking.
  4. Cool the baked cheesecake slowly after baked. When it comes to baked cheesecake, we are all so scared that the cheesecake is going to crack during the cool down process. But don’t worry! To avoid the cheesecake from cracking, you simply have to avoid sudden temperature change and cool the cake gradually. I usually would turn off the oven and leave the cake inside the oven to cool down for 30 mins, before taking it out to room temperature for another 30 mins, before putting it in the fridge.

Baked Bailyes Cheesecake with Oreo Base4



Ingredients:

For the cheesecake

  • 500g cream cheese
  • 250g mascarpone cheese
  • 250g caster sugar
  • 1/2 tsp salt
  • 2 tbsp baileys
  • 1 tsp vanilla bean paste
  • 3 whole eggs
  • 1 egg yolk
  • 360ml sour cream

Oreo Cookie Base

  • 250g crushed Oreo (after filling removed)
  • 100g melted unsalted butter

Instructions :

  1. Put a parchment paper on a baking tray. Put a 8inch cake ring on the baking tray and set aside to use.
  2. Take out the fillings from the Oreo cookies with a butter knife (you can keep the filling for other uses), and process the cookies in a food process into fine crumbs.
  3. Melt butter in the microwave (carefully, butter explores very quickly if left unattended).
  4. Mix the butter and the Oreo crumbs well. Press it inside the cake ring as the cake base with the back of a spoon until even and flat. Put in the fridge to set.
  5. Preheat Oven to 140C
  6. Using an electrical mixer, beat cream cheese, mascarpone cheese, salt, and sugar with a paddle attachment on medium high speed (while scraping the side of the bowl occasionally) for around 5-8 mins until smooth and fluffy.
  7. Add in baileys and vanilla bean paste and beat for 30 seconds.
  8. Put the eggs and egg yolk in a bowl, use a whisk to lightly break them down. Then pour it over the cheese mixture, fold the eggs in with a spatula until incorporated.
  9. Fold in the sour cream with a spatula until incorporated.
  10. Pour the batter into the prepared cake ring and bake at 140C for approximately 90mins. Time may vary depending on your oven and other factors. A baked cheesecake is ready when the side is puffed up and turned golden brown, while the centre would slightly jiggle when you shake the baking tray. When it is ready, turn off the oven, open the oven door for 15 seconds, then close the door and leave the cake inside the oven for 30 mins. Take it out from the oven and let cool in room temperature for another 30 mins. Keep it in the fridge for at least 3 hour s for it to fully set. Enjoy!
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Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache

This ginger lemon naked cake with lemon swiss meringue buttercream frosting, ginger molasses cookies, and caramelised white chocolate ganache is scrumptiously packed with the delightful aroma of ginger and lemon. It’s a treat that shall be enjoyed around the year! 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache2Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache6

I made this cake to celebrate my friend’s and my 23rd birthday together. Yes, however reluctant I want to deny it, I just turned 23 and I don’t want time to pass so quickly just yet. Anyway, I had one mission for myself and that is the fact that this cake’s flavour profile had to revolve around her duo favourites: ginger and lemon.  Of course, it would be a crime not to add some soft, chewy ginger molasses cookies to the party. Given the cake’s Christmas vibe, It seems a bit early to make this post but hey, don’t forget there’s “Christmas in July” in Australia so I might as well jump on the bandwagon. That said, my friend, who is always my creative muse, did the cookie antlers and they look absolutely amazing. 

I don’t post pictures of myself here often but I guess birthday is a pretty good excuse huh? 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache10

The cake itself is addictively delicious – it is buttery, moist and rich with a hint of freshness. To be honest, it’s hard for this flavour combination to go wrong. Let’s talk about a classic ginger cake with tangy lemon icing that you wouldn’t miss at Christmas time. 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache9

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache4

To make the cake a little bit more interesting, I decided to caramelised white chocolate ganache as the dripping. Why caramelised? I find white chocolate itself too sweet, but caramelising the chocolate makes it taste deeper and toasty. You may want to use a good quality white chocolate with a high cocoa butter percentage for this job. In case you’re wondering, I simply flipped the cake over when the ganache has set on the cake, and you can have this cool reverse drip effect. I hope you all enjoy the cake if you make it! 

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache5

Ginger Lemon Naked Cake with Lemon Swiss Meringue Buttercream, Ginger Molasses Cookies and Caramelised White Chocolate Ganache8

Ingredients:

Ginger Lemon Cake

  • 380g all purpose flour
  • 4 tsp ground ginger 
  • 2 tsp ground cinnamon 
  • 1 tsp salt 
  • 2 tsp baking powder 
  • 1 tsp baking soda 
  • 400g unsalted butter, softened 
  • 200g brown sugar
  • 250g molasses
  • 4 eggs, room temperature 
  • 180ml milk
  • 120ml sour cream
  • 1 lemon, zest and juice of

Ginger Molasses Cookie

  • 270g all purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger 
  • 1/2 tsp ground cloves 
  • 1/2 tsp salt 
  • 170g unsalted butter, softened
  • 150g brown sugar 
  • 80g molasses 
  • 1 egg, room temperature 

Lemon Swiss Meringue Buttercream 

  • 150g egg white
  • 225g caster sugar 
  • Pinch of cream of tar tar 
  • 2 tbsp lemon juice 
  • 1 Lemon, zest of 
  • 350g unsalted butter, room temperature

Caramelised White Chocolate Ganache 

  • 100g good quality white chocolate, broken into small pieces
  • 150g pure cream 
  • 15g soften unsalted butter 

Instructions:

For the ginger lemon cake
  1. Preheat the oven to 350F (175C)
  2. Line three 6-inch cake pans with parchment paper. Set aside.
  3. In a mixing bowl, thoroughly sift in and combine flour,   ginger, cinnamon, baking powder, baking soda, and salt. This is your dry ingredients.
  4. In another mixing bowl, using an electric beater, beat butter, brown sugar and molasses at a medium-high speed until well combined and fluffy. Add eggs, one at a time, to the mixture, and continue to beat until well incorporated. Scrap the bowl when necessary. Add lemon zest, lemon juice, sour cream and milk and mix until incorporated. 
  5. Add the prepared dry ingredients into the mixture in three batches. Stir gently with a spatula to combine everything until no flour can be seen. Avoid over-mixing.
  6. Pour the mixture evenly into the three prepared cake tins. Tap the pans several times to break any air bubbles. Bake for around 35 -40  mins, or until a toothpick inserted in the cake’s centre comes out clean.
  7. Cool the cake for 15 minutes in their pans, then take them out and put them onto a cooling rack to cool completely.
  8. When the cakes are cooled completely, use a serrated knife to trim the top of each cake until they are all of the same height (around 2-2.5cm), and the top is levelled and smooth. Set aside until ready to use. 
For the Lemon Swiss Meringue Buttercream
  1. Add egg whites and sugar to an oil-free bowl. Using a double boiling method, gently heat the egg whites mixture up, while whisking constantly, until temperature reaches 60C (140F).  The sugar should have completely dissolved at this stage.
  2. Add the hot egg white-sugar mixture to your electric mixer mixing bowl (oil-free). Add cream of tar tar to it and whip on high speed until the meringue is thick and glossy, and the bottom of the bowl feels cool. This will take about 7-10 mins.
  3. Turn to medium-high speed, gradually add the softened butter cubes, one at a time, until incorporated. Scrap the bowl when necessary.The buttercream may split at first but panic, just continue beating until a silky smooth texture is reached. Add lemon juice and zest, and beat until well combined. 
  4. Put the buttercream in a piping bag with a round nozzle until ready to use. 
Ginger Molasses Cookies
  1. Preheat the oven to 175C (350F).
  2. In a mixing bowl, thoroughly sift in and combine flour, baking soda, cinnamon, ginger, cloves and salt. These are your dry ingredients. 
  3. In another mixing bowl, using an electric beater, beat butter, brown sugar, and molasses on medium high speed for 4-5 mins until pale and creamy. 
  4. Add egg  to the mixture, and continue to beat at medium speed until well mixed. 
  5. Add the prepared dry ingredients. Beat for another 1-2 mins until well incorporated. Refrigerate the mixture for at least 30 mins until it firms up a bit for easy rolling later. 
  6. Line a baking sheet with parchment paper.
  7. After refrigeration, roll the chilled dough into balls, 40g each, and space each one about 2-inches apart on the sheet to allow space for spreading. Flatten the dough a bit with a spoon or your palm. Feel free to reserve some dough to make the butlers or any other shapes to your liking. 
  8. Bake for 8-10 mins (depending on thickness and shape, don’t overbake). The cookies will feel soft when out of the oven but it will account for the chewiness when they cool down. Remove from the oven and let cool.
Caramelised White Chocolate Ganache
  1. Preheat your oven to 120C (250F). 
  2. Break your white chocolate Into small pieces and place them in a baking tray. Bake for 10 mins. Remove from oven and use a spatula to spread the chocolate into an even layer. 
  3. Continue to bake and stir every 10 mins, for around 30-40 mins until the chocolate has turned caramelised and golden brown. 
  4. Transfer the caramelised white chocolate into a mixing bowl. 
  5. Heat cream in a saucepan and bring it to almost boil. Pour the hot cream onto the chocolate. Let it sit for 2 mins, and whisk until the chocolate emulsifies and becomes completely smooth. 
  6. When the ganache has cooled down to 40C. Whisk in the soften butter until fully incorporated. 
  7. Set aside in room temperature until ready to use.
    *Put the ganache into a squeeze bottle if you have one for easier control 
Assemble
  1. Pipe a dollop of buttercream on the centre of the cake stand and place one cake layer on it to secure it. 
  2. Using your piping bag filled with buttercream, pipe a swirl of buttercream on the cake. Using an off set spatula, spread the buttercream carefully to level it out and top it with the second cake layer. 
  3. Repeat Step 2, and top it with the third cake layer. 
  4. Spread the remaining frosting on top and all around the sides using an offset spatular. Use a large bench scraper to smooth out the frosting on the sides of the cake to create the “naked” effect. *Reserve some for frosting the top after you flip the cake and reserve some more to stick the cookies on the cake* 
  5. Refrigerate the cake for 20-30 mins to set.
  6. When the buttercream is set, it’s time to do the dripping. 
  7. If you have prepared the squeeze bottle, apply appropriate pressure to squeeze out ganache on the edge of the cake and let it drop naturally. Alternatively, you can carefully use a spoon for the job. *please check the consistency of ganache at this step – if it’s too firm, microwave for 10 seconds each time until it reaches the right consistency. If it’s too runny, refrigerate until ready to use. *
  8. When the ganache is set on the cake, carefully flip the cake over and use the remaining buttercream to frost the top.
  9. Break the ginger cookies in pieces and stick it on the side of the cake with the reserved buttercream.
  10. Decorate the cake as you like. I painted my ganache drip with gold paint and I used sprinkles, shredded coconut, and shaved chocolate as the toppings. Enjoy! 
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Zuger Kirschtorte with a raspberry twist (with review of the 1st week of final practical assessment @LCB)



Hello again, I’m quite excited about this post because I just had my first practical assessment week and I could do a little review (YAYY!!). One major part of this week’s assessment is making French puff pastry, which was needed to make vol-au-vent, bouchee, and palmier. Learning to make puff pastry myself was quite a journey; yes, it is a long and technical process but hey, it’s actually very fun and rewarding when you see the result. Although I still panicked everytime I used the dough sheeter ( the chance of dropping the pastry on the ground is so high, well at least for me, if you don’t pay enough attention), I successfully produced puff pastry products that rose beautifully and were flaky and buttery :). Sorry that I didn’t take any pictures of them as I was too preoccupied that day.

Other assessment items for the week include linzer torte, baklava, coffee eclairs and fruit flan. I didn’t get to practise on linzer torte because I got sick last week; luckily, it was a rather straightforward dessert with an elegant look. Also, we had to make baklava, a rich buttery dessert made of layers of filo pastry filled with grinded nuts soaked with syrup. I wasn’t a big fan of baklava as I found it too heavy when I first tasted it a few weeks back then, but I realised that it tasted so much better when served cool/cold.

Linzer Torte

Zuger Kirsch Torte (with raspberry twist) 3

Zuger Kirsch Torte (with raspberry twist) 6

Coffee eclairs and fruit flan were the last assessment items for this week. As we did a lot of mise en place the day before (i.e. pastry cream and sweet pastry dough), it was the most relaxing day among all. When I made my eclairs yesterday, my choux pastry got too liquidy as I added too much egg. So I had to quickly make another choux pastry without falling behind my schedule too much. Luckily I got back on track and got to finish and present my items on time. What a relief!

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At this point, you may wonder what we will be mainly making for our final assessment next monday. It’s Zuger Kirschtorte. Zuger Kirschtorte is a traditional layer cake from Switzerland with layered with japonaise (almond-meringue),  kirschwasser flavoured génoise  sponge, and buttercream. Normally, the outer layer of the cake is coated with flaked almond as well. I absolutely love this cake because of its intricate complexity – it is layered with various elements working together to create beautiful textures and flavour combinations.

Zuger Kirsch Torte (with raspberry twist) 5

For the recipe I am sharing here*, it holds the essence of the cake with a raspberry twist. I decided to incorporate raspberry to the cake for three reasons. Firstly, the buttercream has to be pink for the final assessment, maybe for aesthetic reasons (?), so I reckon raspberry would be a good choice to fit the color. Secondly, the tangy and sweet flavours of raspberry would complement the richness of buttercream perfectly. Thirdly, they look so damn good as decoration no? This cake is perfect for celebration, especially when it’s in this ridiculously adorable pink color haha. Finger crossed that I can successfully finish making this cake next monday! Enjoy the weekend 🙂

*Recipe and Instructions given are adapted from those provided by Le Cordon Bleu.Zuger Kirsch Torte (with raspberry twist) 2

Zuger Kirsch Torte (with raspberry twist) 4Zuger Kirsch Torte (with raspberry twist) 1

Génoise  sponge

Ingredients:

 

  • 100g whole eggs, room temperature
  • 65g caster sugar
  • 1/2 tsp vanilla essence
  • 65g plain flour
  • 20g melted butter

 

Instructions:

 

  1. Preheat oven at 190C.
  2. Grease and line a 6 inch pan.
  3. Using an electric mixter, mix eggs, vanilla, and sugar on medium speed until thick and pale (or ribbon stage is reached).
  4. Fold in sifted flour and melted butter alternatively. Gently mix until no flour is visible.
  5. Pour batter into the prepared cake pan.
  6. Bake at 190C for 15-18 mins until golden brown, or when a skewer inserted into the cake’s centre comes out clean. Let cool and unmold the cake. Cut a slice of the cake (around 2 cm thick) with a serrated knife; set aside.

 

Japonaise

Ingredients:

 

  • 95g egg whites
  • 60g caster sugar
  • pinch of cream of tar tar
  • 20g corn flour, sifted
  • 95g ground almond
  • 70g caster sugar

 

Instructions:

 

  1. Preheat oven at 170C.
  2. Using an electric mixer (make sure the whisk and bowl are oil-free), beat egg whites and cream of tar tar on high speed until stiff. Gradually add in sugar and mix for another 2 mins.
  3. Mix corn flour, ground almond, and caster sugar in a bowl. These are your dry ingredients; set aside.
  4. Fold in half of the egg white mix to the dry ingredients. Mix gently.
  5. Add the remaining egg white mix and gently blend until just incorporated. Important: be as gentle as you can in this step. Don’t overmix to avoid the mixture from becoming too thin.Put the batter into a piping bag with a plain round nozzle. Pipe two 6 inch discs onto silicone paper.
  6. Bake at 170C for 20-25 mins until golden brown.

 

Kirsch syrup

Ingredients:

 

  • 50g caster sugar
  • 50g water
  • 30ml kirsch

 

Instructions:

 

  1. Bring the sugar and water to the boil.
  2. When cooled, add the Kirsch.

 

Raspberry vanilla italian buttercream

Ingredients:

 

  • 160g caster sugar
  • 40ml water
  • 100g egg white
  • 250g unsalted butter, room temperature and chopped to small cubes
  • 1/2 tsp vanilla essence
  • 3 tbsp raspberry jam
  • few drops of red food coloring

 

Instructions:

 

  • In a medium pot, boil sugar and water.
  • When syrup reaches 110 C, start whisking egg whites with an electic mixer on high speed.
  • When syrup reaches 118C, add syrup in a fast stream (be careful with the hot syrup!) to the egg whites. Continue whisking until the mixture is light and cooled to room temperature.
  • Add butter to the italian meringue piece by piece. Add raspberry jam. Continue mixing until no butter cubes are visible, and the buttercream is smooth and creamy.
  • Set aside for frosting.

 

Homemade raspberry jam (can substitute store-bought jam):

Ingredients:

 

  • 125g fresh raspberry
  • 125g sugar
  • 1 tbsp lemon juice

 

Instructions:

 

  • Bring sugar and raspberries in a saucepan on high heat for around 2 mins until all sugar has dissolved. Mash raspberries with a fork as you go.
  • Turn to medium heat, continue to cook the jam until it’s thickened enough to your liking.
  • Turn off heat. Add lemon juice and mix well.
  • Transfer the jam into airtight jar for later use.

 

Assembly

  • Assemble gateau using two discs of japonaise sandwiched with raspberry jam, buttercream and Genoise sponge soaked with kirsch syrup.

In other words,

 

  1. Firstly put a disc of japonaise as the cake base.
  2. Then, pipe 1 cm thick of italian buttercream. Spread raspberry jam on top of italian buttercream.
  3. Add the sponge cake. Generously brush the kirsch syrup onto the sponge cake until it’s well soaked.
  4. Repeat step 2.
  5. Put the 2nd disc of japonaise on top of the sponge cake.
  6. Frost the cake with italian buttercream and decorate it with garnishes to your liking.

 

Choice of garnish

 

  • Flaked almond
  • Fresh raspberry
  • Chopped roasted pistachios

 

 Yum




6 comments