The dessert recipe in this month's Irish-themed Kitchen Trotter box was for Baileys Cheesecake with Chocolate Sauce. It's a simple no-cook recipe that just needs to be chilled in the fridge - I followed the recipe and thought it was quite runny so I'd actually recommend using marscapone instead of cream, as I usually do. (See my Daim no-bake cheesecake, for the alternative version.) I left out the Baileys for the kids and they still loved it. I decided it might be just a bit too sweet with chocolate sauce on top of everything else, so I just sprinkled a few chocolate drops on top to make it look pretty. I only used a splash of Baileys but the taste really came through - yum !
The recipe used one ingredient from the box - Just Oats Flapjacks - but you could just leave them out and increase the quantity of digestive biscuits, or throw in a handful of oats instead.
5 mini flapjacks
5 digestive biscuits
200g Philadelphia (or similar cream cheese)
3tbsp icing sugar
1tsp vanilla essence
25cl thick crème fraîche (or double cream)
2tbsp Baileys (optional)
Crush the flapjacks and digestive biscuits. Mix in the melted butter and press into the bottom of individual ramekins.
Mix the cream cheese, vanilla and icing sugar together in a bowl. In a second bowl, whip the cream until light and fluffy. Carefully fold the cream into the cream cheese with a spatula.
Spoon the cheesecake mixture onto the biscuit bases for the children, but keep some back for the grown-ups.
Gently fold a couple of tablespoons of Baileys through the remaining cream and spoon onto the grownup portions.
Chill in the fridge to firm up slightly and scatter chocolate drops on top just before serving.
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