New Year is upon us and once again we reflect on how fast the last year has gone. As parents we have watched our children grow up so much in the past year.... our older sons have develop into young street wise men, and our youngest son has won the battle with ear complications and has started to make some major progression in guitar and piano playing. Of course there has been lows mixed with the highs, but we have managed to stay positive and now look forward to reaching newer goals in 2013!
Christmas for us is always a family affair, and I for one, enjoy preparing our Christmas meal and making sure everyone gets there requests filled at least on this day. Having said that I wouldn't be making a cheesecake this year, as we do one almost every year and we would have a trifle instead (I know just a bit boring) I was persuaded by the middle son, on Christmas Eve to make one.....hence the baking of a Baileys Cheesecake!
Having researched several options, I couldn't quite find one that had enough Baileys (if you're going to use it you might as well be able to taste it).....so I winged it....and boy did it taste good!!
12 Generous Servings: - Thousands of Calories
300g ginger nut biscuits (crushed into fine crumbs)
50g butter melted
4 x 250g tubs cream cheese (1000g total)
250ml Double Cream
5 tablespoons icing sugar
50g plain flour
50g plain flour
Mixed the melted butter and the biscuit crumbs together and press into the base of a 9 inch round loose bottom tin. (Deep one preferable)
Bake at 175 degrees celsius for 10 minutes.
While the biscuit base is baking, whisk together all the cheesecake ingredients until thick and creamy, about 5 minutes.
Pour the cheesecake mixture over the biscuit base, and bake for approximately 45 minutes on the middle shelf of the oven until firm on the outside and still wobbly on the inside. Remove from the oven. Allow to cool, then chill for several hours, preferably overnight.