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cheesecake

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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Earl Grey Honey Lemon Mascarpone Cheesecake decorated with fresh figs

Confession: I have a long love affair with earl grey-infused desserts. This cake is the result of my attempt to give into this love, while also going against the grain by NOT creating one of the obvious fall season treats that are already flooding the food world at the moment (let’s see when I will fail) :p. As with anything tea based, the key to making the flavour work is a reverence for the brewing process. Your focus should be on drawing out the full-bodied flavour that lies within. And being a British tea, this choice of flavour can make for the perfect afternoon drink, as well as the ideal naughty snack.

Earl Grey Honey Lemon Mascarpone Cheesecake decorated with fresh figs

As for the cake itself – with its own inherent citrus undertones, the Earl Grey in this cake is ideally accentuated with the addition of fresh lemon juice and zest. On the other hand, throwing in cream cheese is a new idea, as the taste of the first version of this cake was lacking vibrancy, something which I reckon a great cheesecake should possess. When this is then mixed with mascarpone cheese, you get a superbly rounded flavour packing creamy sweetness and multiple layers of sourness. But that’s not all. Did I forget to mention the finishing touch of fresh figs and drizzles of extra honey on top? All this together, well, it’s a rich, vibrant kick of elegant floral flavour in every bite.

Fresh figs atop an Earl Grey Honey Lemon Mascarpone Cheesecake

In terms of process, just like other cheesecakes, this cake requires a water bath while baking to prevent the cake’s surface from cracking from the heat. Also, it has to be baked at a lower temperature to allow for even heat distribution. This is not a short bake and, I know, I hate to wait just as much as every baker does. But again, patience is the key to everything. How about watching your favourite show on Netflix as you wait? Hope you will enjoy this recipe :)!

A fresh baked Earl Grey Honey Lemon Mascarpone Cheesecake

Ingredients:

For the filling:

  • 500g mascarpone cheese
  • 125g cream cheese
  • 120g good quality honey
  • 1 lemon, juice and zest of
  • 1 tbsp vanilla
  • 5 large eggs, room temperature
  • 450ml whole milk
  • 5 earl grey bag loose leaves
  • 4tbsp cake flour (sifted)
  • 1/2 tsp salt

For the base:

  • 220g graham biscuit
  • 80g melted butter

Toppings:

  • 2-3 medium sized figs
  • honey

Instructions:

For the base:

  1. Line an 8-inch cake pan with parchment paper.
  2. Ground the graham biscuit into a semi-fine texture with some crunch left using a food processor or blender. Add the melted butter and mix well.
  3. Evenly distribute the mixture across the bottom of the pan, before pressing it with a spoon until a firm and even based is formed.

For the filling:

  1. Preheat the oven at 320F (160C)
  2. Add milk and earl grey tea leaves into a saucepan, bring the mixture to boil and mix well. Turn off the heat and let the flavours develop as it cools and then set aside.
  3. Add mascarpone cheese, cream cheese and honey to a large mixing bowl. Using an electric mixer, mix the ingredients on a medium speed until evenly blended and smooth.
  4. One at a time, add eggs to the cheese mixture, mixing at a medium speed until all five are well incorporated.
  5. Add salt, vanilla, lemon juice, zest, and the cooled earl grey milk to the mixture and incorporate gently using a spatula.
  6. Finally, sift in cake flour and mix well. Take care not to over mix – the texture should be smooth.
  7. Pour the completed batter over the base in the pre-prepared cake tin.
  8. Bake the cake in a water bath (e.g. a larger pan with hot water inside) at 320F (160C) for 20 mins. Then lower the temperature to 240F (120C) and bake for 90 mins more. When time is up, open the door slightly to let the cake gradually cool down in the oven.
  9. Once cooled, refrigerate for at least 3 hours.
  10. Lastly, decorate the cake with fresh figs and honey. Enjoy!
4 comments
Tea-rific Tofu Treat – Tofu Matcha Cheesecake with Coconut Nutty Base

 

Side view of Tofu Matcha Cheesecake with Coconut Nutty BaseIf you are Asian or familiar with Asian cuisine, “matcha and tofu” may seem pretty normal for you, but in the west, they are quite literally the flavour of the month. After multiple attempts, I am so glad that I have finally come up with the perfect recipe to share with you all. This is a no-bake dessert, so even if you don’t have an oven at home, it’s no problem at all.

4 comments