Baileys Cheesecake with Rasberry Coulis Topping

I made this baileys cheesecake, it is a little bit strong with the alcohol, but you can add any amount to your preferences. The longer the cheesecake set in the fridge, the better it tastes.

From our kitchen to yours, happy baking!

For the Crust:
500ml Flour
125ml Butter (at room temperature)
125ml Sugar
1 Egg
2 Teaspoons Baking Powder
Pinch of Salt

Rub the flour and butter together to form fine crumbs. Add the rest of the dry ingredients, add the beaten egg, mix well.

In a springform cake tin, prepare with some baking paper, then add the middle piece to the side piece and let the springform cake tin close. Press the crust on all sides and on the bottom till covered completely.

Blind bake for a few minutes, until shells are just turning brown, at 180 Degrees Celsius for about 15 minutes, remove the pearls and baking paper and bake in the oven again for 10 to 15 minutes.

The crust should be golden brown, remove from the oven to cooldown, after the crust have cooled down, place in the fridge to get harder for a few hours or overnight.

Ingredients for the Baileys Cheesecake:
750g cream cheese
350ml fresh cream
1 tin condensed milk (Cold)
425ml Baileys cream liquor
60ml lemon juice
60ml Caster Sugar

Method:
In a mixing bowl add the cream cheese and condensed milk, mix well and then add the cream and mix well till well incorporated.

Add the rest of the ingredients and mix a few minutes till well incorporated.

Pour the mixture onto the base.

Add the rasberry coulis on top, place in the fridge for 24 hours until set.

Remove the springform cake pan and only leave the bottom on the cheesecake.

Serve and enjoy!

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