Chilled Bailey's Chocolate Cheesecake

As i have never tried making any chilled cheesecake before, therefore would like to try one and see what's the difference between this and the baked ones. I find that the chilled ones taste more refreshing as compared to the baked ones, except that the cheese aroma is not as strong. But both are different, cannot really compare, they are equally nice.

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This recipe is from Aunty Yochana. It's very nice and easy to make. Thank you Aunty Yo!

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CHILLED BAILEY'S CHOCOLATE CHEESECAKE

For an 8-inch round cake (i used 7'' round pan)

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BASE

1 small pack Malteser candies,crushed to bits with food processor (i omitted this)

12 digestive biscuits, crushed to crumbs with food processor

50g butter,melted

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FILLING

1 block Philadelphia cream cheese, softened

1 tsp vanilla

25ml to 30ml Baileys

200ml whipping cream

1/2 cup caster sugar

1 tbs lemon juice

1/4 cup boiling water

1 1/2 tbs gelatine powder

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Swirl

1 tbsp butter

50g dark chocolate (i used 75g)

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Method

For base

mix crushed Maltesers, crumbs and butter together. Press and smooth evenly in an 8-inch springform pan. Place in a freezer while you get on with the filling.

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Filling

1. In boiling water, sprinkle gelatine evenly, leave to "bloom" for 2 minutes. Stir to dissolve.
2. In microwave, melt butter and chocolate in 30 sec, stir to combine.
3. Using a mixer or using a whisk, whip cream till stiff peaks form, chill in refrigerator.
4. In a mixer (no need to wash after whipping cream), cream the cheese and sugar on high speed till smooth, beat in lemon juice and vanilla.
5. Stir gelatine mixture and beat to combine.
6. Fold in whipped cream.
7. Remove tin from freezer. Pour about 1/4 of batter into chocolate mixture, stir to mix.
8. Mix in Baileys with white batter.
9. Pour about half of white batter into tin, add half of chocolate batter, swirl to combine. Add other half of white batter, top with spoonfuls of remaining chocolate batter, swirling to marble patterns.
10. Chill overnight. To serve, run a knife along the sides of the cake, unmould,and slice.

Notes:

1. Because i used lesser than 50g of butter and omitted the malteser balls for the base, therefore crumbs falls apart when i removed the cheesecake from the pan. But this does not affects the taste of the cake, except for the look :P Stick to original recipe and you should have a nicer base.

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2. I used slightly lesser than 1/2 cup caster sugar, which is just nice to me.

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3. I used 30ml of bailey's, but i think it's still not enough :P

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