Music at midnight, being bundled up in an oversized blanket, a slice of sweetness, the motion of a fork gliding through, the sugary warmth of spiced caramel – a perfect moment in time.
I’m partnering up with Baileys again to bring you the one and only baked cheesecake recipe you could possibly need in your life, if you’re a fan of the rich and creamy sort sans the brick-like density. The caramel swirls add a pretty visual accent and add a dimension of flavour that makes finishing the entire cake by yourself, entirely effortless.
I wont’t tell if you don’t share.
Baileys Caramel Cheesecake
makes a 6 or 7 inch cake (depending on how tall you want the cake to be)
For the crust:
124 grams lotus cookies, finely crushed
60 grams unsalted butter, melted
For the Baileys caramel sauce:
100 grams sugar
40 ml water
75 ml Baileys Irish Cream
15 grams unsalted butter
heavy cream, just in case
For the batter:
400 grams cream cheese, at room temperature
120 grams sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
160 ml heavy cream
Make the caramel sauce: Combine the sugar and water in a saucepan. Bring to a boil, swirling occasionally, and cook until the mixture takes on an amber hue. Be careful not to let the mixture darken too much. Remove from heat and carefully add in the Baileys, stirring to combine. Stir in the unsalted butter. If the mixture separates, whisk in some heavy cream until the mixture smooths out. Set aside to cool.
Make the crust: Preheat oven to 180C. Combine the finely crushed lotus cookies and melted butter together in a bowl. Press into the bottom of a 6 or 7 inch round cake pan with a removable bottom. Bake for 10 minutes and set aside to cool.
Make the cheesecake batter: Beat the cream cheese until smooth. Add the sugar and beat until the mixture is light and fluffy. Stir in the vanilla extract. Add the eggs one by one, beating to incorporate after each addition. Whisk in the heavy cream until the mixture is smooth.
Set aside 1/4 of the batter and whisk in 40 grams of caramel sauce into the smaller portion of batter.
Bake the cheesecake: Preheat oven to 160C. Wrap the outside of the cake pan with aluminium foil and place in a larger pan. Pour the half of the plain batter on top of the crust. Dollop spoonfuls amounting to half of the caramel batter on top of the plain batter and use a knife to create a swirl pattern. Repeat with the remaining batters. Finally, dollop small spoonfuls of caramel sauce on top and swirl it into the batter.
Transfer the pan to the oven and pour in enough boiling water to come halfway up the sides of the cake pan. Bake for 90 minutes. Leave the cheesecake in the oven to cool with the oven door propped slightly open for about an hour. Remove the cheesecake from its water bath and allow to cool to room temperature before refrigerating overnight until completely chilled.
This post has been sponsored by Baileys #GiftfromBaileys #BaileysTreats