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Baked Baileys Cheesecake with Oreo Crust
CakesDesserts

Baked Baileys Cheesecake with Oreo Crust

by koalifiedbaking

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!
3 comments
Banana Salted Caramel Mascarpone Parfait
DessertsMousse and ParfaitUncategorized

Banana Salted Caramel Mascarpone Parfait

by koalifiedbaking




This banana salted caramel mascarpone parfait is everything you’re looking for as a party dessert or romantic dessert for two – it has its own visual impact while pleasing your palate to the last bit. It is intricately layered with light mascarpone cream, banana slices, biscuit crumbs, salted caramel, and topped with salted caramel cream and cocoa powder.




Banana_salted_caramel_mascarpone_parfait

Banana_salted_caramel_mascarpone_parfait5Banana_salted_caramel_mascarpone_parfait6

The idea of making this parfait came up more than a month ago, but I was hesitant to make it because I didn’t have (and didn’t want to spend extra money to buy) the glasses that I thought were the best fit for the parfait. Students’ problems. However, for some reasons, I gave in as the urge of making this dessert became irresistbably strong when I was making tiramisu at work. As you can see, the plastic containers that I decided to use surprisingly looked good in the end!

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This mascarpone cream is essentially the cream used for tiramisu – it’s light and airy using just the simplest ingredients for baking. The recipe for the mascarpone cream is not sweet at all so it’s preferable to use riped bananas and, of course, you can go a little bit crazy with the salted caramel drizzles! To me, the key to a heart-winning parfait is having different layers and textures that well complement each other. For this reason, I added biscuit crumbs in the middle layer as the needed crunch among the smooth. Also, just to accentuate the flavours of salted caramel, I mixed it with the remaining mascarpone cream and pipe little cute blobs dusted with cocoa powder on top as the finishing touch. A small reminder: as the cocoa powder absorbs moisture very quickly after dusting, you should only dust it right before serving.

 

Banana_salted_caramel_mascarpone_parfait4

Ingredients:

  • 50g  salted caramel* (to mix with cream)
  • 80g salted caramel (to drizzle)
  • 2 bananas, thinly sliced
  • cocoa powder for dusting
  • 70g biscuit, crushed
    * I used the Homemade Salted Caramel recipe by Sally’s Baking Addiction for this parfait.

Mascarpone cream

  • 350 mascarpone cheese
  • 250g pure cream (semi-whipped)
  • Sabayon:
    • 2 whole eggs
    • 2 egg yolks
    • 100g caster sugar  
  • Meringue:
    • 2 egg white
    • 35g caster sugar

 

Instructions:

  1. Semi-whip cream and keep it in fridge until ready to use.
  2. Make meringue by whipping egg white and caster sugar until stiff peak. Set aside until ready to use.
  3. While the meringue is whipping. Put and whisk well egg yolks, whole eggs and sugar in bowl. Heat the mixture over bain marie while stirring occasionally to 65C. Beat the mixture with an electric mixer on high speed to make sabayon (it’s also called the ribbon stage when the egg mixture becomes pale yellow and thick).
  4. Turn to low speed, add mascarpone cheese to sabayon and mix until incorporated.
  5. Using a spatula, gently fold in the meringue in 2 times until just incorporated. Then, gently fold in the whipped cream just until the mixture becomes homogeneous.
  6. Reserve 200g of cream in the mixing bowl, transfer the remaining mixture to a piping bag topped with a round nozzle.
  7. Add 50g salted caramel to the mixing bowl, mix with the reserved cream on medium cream until well mixed. Set aside.  

Assemble:

  1. Pipe a layer of mascarpone cream into each mould.
  2. Sprinkle biscuit crumbs.
  3. Arrange a layer of banana slices.
  4. Generously drizzle salted caramel.
  5. Pipe another layer of mascarpone cream until it fllls up the mould.
  6. Smoothen the surface with a palette knife.
  7. Squeeze out any remaining cream from the piping bag, and transfer the salted caramel mascarpone cream into the same piping bag. Pipe cream on top.  
  8. Dust with cocoa powder.

Yum




8 comments
The Cool Beans – Tiramisu Macaron with Coffee Mascarpone Buttercream Filling
DessertsMacaronsRecipes

The Cool Beans – Tiramisu Macaron with Coffee Mascarpone Buttercream Filling

by koalifiedbaking




I’ve waited SO LONG to have this post about THE intimidating macarons. I don’t know about you, despite how lush and tempting macarons Look, I often find them too pricey to bring home as a student. So, I might as well learn to make them myself, right?   

tiramisu-macaron-with-coffee-mascarpone-buttercream-filling8

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It’s no exaggeration to say that these tiramisu macarons are heavenly. Tell me, how can you resist it when you get a crispy coffee-flavoured almond meringue shell with a marshmallow interior, with some creamy rich and creamy mascarpone cheese buttercream layered between? The bitterness from the coffee justly tones down the macarons’ high level of sweetness that’d be considered a put off for certain people.  Have a bite and you’d be brought straight to Paris.

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I am quite a perfectionist when it comes to baking. This is a double-edged sword, because while it always pushes me to strive for the best result, sometimes I could just break down for a not-so-good-looking muffin. However, ironically,  here I am, ready to talk about the making of macarons –  something that constantly forces me to deal with imperfection.  Sometimes I’d pipe out macarons that aren’t the same shape and size on the baking sheet; sometimes the macaroon shells would crack when I was eagerly peeping through the oven door; sometimes the famous and essential “feet” simply wouldn’t show.  In other words, there are  tons of reasons for me to face frustration when making these little treats, or for me to doubt myself. But there’s one thing that I know for sure –  to master anything I have to start somewhere, and coming to terms with initial failures is the way to go because that’s how I figure out what’s wrong and how to fix it.

tiramisu-macaron-with-coffee-mascarpone-buttercream-filling2tiramisu-macaron-with-coffee-mascarpone-buttercream-filling3

If I have to mention the most important thing that I have learnt about making macarons, it’d be it is not as hard as it seems, yet it has to be made with absolute precision. In order to create the smooth top shell layers and the little famous “feet”, you must rest the macaron for at least 30 mins before baking, and make sure the oven is kept at low temperature (i.e. 150C). Also, as many would agree, when compared with the traditional French meringue method, using the Italian meringue method produces more stable result. If you feel uncertain about reading the written instructions alone, do check out some tutorial videos with clear demonstration online (The Scran Line is  good source where you’d find lots of creative macarons recipes). I hope you will try it out for yourself! 😉

Ingredients:

Yields about 20 Macaroons (40 shells)

  • 100 g ground almonds
  • 100 g icing sugar
  • 100 g caster sugar
  • 80 g egg white, separated into two portions, 40g each 
  • 32.5 ml water 
  • 2 tsp instant coffee, melted in 1 tsp water

Filling:

  • 100 g softened butter
  • 100g mascarpone cheese
  • 50g icing sugar
  • 1 tsp (5ml) coffee liqueur

Instructions :

Macaron shells:

  1. Place the icing sugar and almond flour in a food processor, and pulse for 30 seconds until well combined and fine in texture. Sift the flour-sugar mixture through a sieve into a mixing bowl, and pour in the first portion of egg whites. With a spatula, mix together until well combined. You can still be quite vigorous at this stage.
  2. Now you prepare the syrup. Put sugar and water in a small saucepan and do NOT stir. Bring the water and sugar to boil at 118C. When the syrup reaches 115C, simultaneously start whisking the second portion of egg whites to soft peaks on a medium speed.
  3. When the sugar reaches 118C, pour it over the egg whites (pour the hot syrup on the side of the mixing bowl to avoid cooking the egg whites). Turn the mixer to high speed and continue beating for about 5-7 mins, until the meringue is cooled down to 50C and glossy stiff peaks have formed. In two additions, add the meringue over the almond mixture, and, using a spatula, gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
  4. Pipe rounds of batter about 3.5cm in diameter, spacing them 2cm apart on baking trays lined with baking parchment. Rap the baking sheet a few times firmly on the counter to flatten the macarons and to remove air bubbles.
  5. Tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until a skin forms on the shells.
  6. Preheat the oven to 150C, then put the trays in the oven. Bake for 15 minutes. Out of the oven, slide the shells on to the work surface. Let cool.

Coffee mascarpone buttercream filling:

  1. Add softened butter and mascarpone cheese to a mixing bowl. Using an electric mixer, beat on a medium speed until smooth.
  2. Add icing sugar and coffee liqueur, continue beating for an extra minute until combined and smooth.
  3. Refrigerate until ready to use.

Assemble:

 

  1. Place the mascarpone buttercream filling into a piping bag topped with a rose nozzle and pipe it on the inside of the macarons and sandwich them together.
  2. Serve macarons at room temperature, or refrigerate for up to a week.

Yum




4 comments